Lemon bars

I needed to make “something lemony” for someone. And whilst I love lemony things I just couldn’t think of anything immediately, that wasn’t a huge lemon curd filled cake and ergo difficult for them to take home (I like to think of a present’s impact beyond the mere eating of it). I asked a bunch of people for their favourite lemon recipes, then decided to ignore all of them (sorry about that) and remembered seeing these amazing lemon bars somewhere.

I remember seeing Pioneer Woman (yes I love her) making some lemon bars and although her recipe looked good, and easy, and used a sheet pan (I love sheet pans) I just couldn’t be bothered to translate the recipe from cups ‘n’ spoons ‘n’ sticks into ounces so I went to good old BBC Good Food, which is where this recipe comes from.

Anyway, these are so good. I mean so good that they should be much harder to make. I use organic lemons for anything that uses zest since I read about how many chemicals citrus gets sprayed with. Shall we get on with the recipe?

The base

175g plain flour (I increasingly use spelt now)

50g rice flour

85g caster sugar

140g cold, diced butter

1 tablespoon of milk or cold water

Tiny pinch of salt

The filling

The zest of three lemons

200ml of lemon juice (for me this was the juice of four lemons)

3 eggs

200g caster sugar – don’t skimp on this

25g plain flour

Icing sugar to dust although good luck getting yours to settle, mine didn’t, it was like December snow.

Oven to 200C. Line a 21/22cm square tin with baking parchment. It’s really worth cutting out the bottom and sides so you get nice, neat, sides. I didn’t. I was lazy and just scrunched a sheet in there so it sort of bunched up round the corners and ended up with unsatisfactory lemon bar-sides. Tsk. Dot a tiny bit of butter to the baking parchment so it sticks to the tin, otherwise when you pour in the lemon mixture the parchment sides will collapse and you will cry.

Put the flours, sugar and butter in a bowl and cut with a pastry cutter or put in a food processor and pulse until it’s like fine crumbs. Now add the milk/water. The beauty of this is no rolling out. Just pile everything into the tin and press down well. Bake for 15-20 minutes until lightly golden.

Remove the base from the oven, and lower the oven down to 180C.
Now whisk together the lemon juice and eggs and into that sieve the flour (do this otherwise: danger of clumps, trust me), add the sugar and zest. Whisk away until all nicely combined. Pour this onto the base. If there are white specks this is because you didn’t sift the flour so don’t blame me.

Bake for 15 mins, maybe a tad more depending on your oven. It should be just set, but look a bit wobbly. But the surface MUST be set/slightly dry to touch. Cool in the tin until really cool, then either slice and eat, try to dust with icing sugar, or store in the fridge if you plan to keep them for a while. Let come up to room temperature before eating. Truly gorgeous.

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