Creamy Lemon Bars
(from The Cookie and Biscuit Bible)
Base:
1/2 cup icing sugar
1 1/2 cups all-purpose flour
pinch of salt
3/4 cup butter, diced
Topping:
4 eggs
1 1/2 cup sugar
grated rind of 1 lemon
1/2 cup of fresh lemon juice
3/4 cup whipping cream
icing sugar for dusting
1. Preheat oven to 325 C. Grease 13 x 9 inch cake pan. Sift flour, sugar and salt into a bowl. Rub in butter. (I used a pastry cutter).
2. Press the mixture into the pan.
3. Bake for 20 minutes, until golden brown.
4. Meanwhile, whisk eggs and sugar in a bowl until blended. Add the lemon rind and juice and mix well.
5. Lightly whip the cream in another bowl and fold into the egg mixture. Pour the topping over the warm crust and bake for 40 minutes, until set. Cool completely in the pan on a wire rack before cutting. Dust with icing sugar.
Enjoy!
Looks delicious - how difficult is it to make this on a scale of one to five?
ReplyDeleteI would say a 2/5 - it takes over an hour to bake, so there is that time you have to keep an eye on it, but the mix comes together while the base is in the oven. Make them! They are great! Or come over, I still have a few in the fridge... no joke!
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