Who doesn’t love lemon bars – no one that we know! Lemon is such a universally popular flavour that unless you really don’t love lemon, we are confident you will love these bars as much as we do.
Some versions of lemon bars that we’ve made have a disappointingly thin lemon custard layer, which really is the best bit. The secret of these bars is the lemon layer is doubled – yes really! Now it may seem decadent to use six eggs in one recipe, but it really is worth it and you only need a very small slice to satisfy that sweet tooth.
The original recipe uses two and and half cups of sugar, however we’ve reduced this to two cups without any (we think) change to the flavour. Although we’re not opposed to using sugar, two and a half cups for this size slice just seemed a bit much. Enjoy!
For the crust:
225 gms butter, softened
1/2 cup sugar
2 cups flour
For the topping:
6 large eggs, at room temperature
2 1/2 cups sugar
2 tablespoons grated lemon zest (3-4 lemons)
1 cup lemon juice
1 cup flour
Icing sugar, for dusting
Preheat your oven to 180 degrees. Lightly grease a 9 x 13 inch (22 x 33cms ) baking dish.
Cream the butter and sugar until light in colour, either by hand or using an electric mixer. Combine the flour and salt and add to the butter until just mixed in. Press the mixture into the prepared dish using either well floured fingers or a metal spoon dipped into flour. Press up the sides of the dish approximately half an inch. Bake for 15 minutes or until very light brown.
While the base is cooking, make the lemon topping by whisking together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool before cutting into slices and dusting with icing sugar.