I know I have shared a lemon bar recipe before which was a bit more pf a short cut recipe. Great of you short on time and usually a little cost saving due to fewer ingredients…BUT…it’s no replacement for a really great, from scratch, recipe.
That what these babies are. Fresh made shortbread crust with a custardy lemon topping that is just amazingly creamy and the perfect blend of tart and sweet. Here’s what you’ll need.
Shortbread crust
- 1 1/4 cups flour
- 2 tablespoons sugar
- 2 tablespoons powdered sugar
- 10 tablespoons butter, cubed. I ise mine cold but you can warm to room temperature for easier mixing.
- 4 lemons, juiced and zested
- 8 egg yolks
- 1 1/2 cups sugar
- 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 cup butter, at room temperature
- 1 teaspoon vanilla extract
- powdered sugar, for dusting
- Preheat your oven to 350F then butter and line an 8×8 inch baking tin, set aside. In a large bowl combine the sugars and the flour. Next using a pastry blender or large fork blend in the butter until you’ve reached the texture of coarse breadcrumbs. Continue to bring the shortbread together using your hands until the dough forms a ball. Transfer the shortbread dough to your lined baking dish and press into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.
Lemon Filling:
In a medium bowl combine the egg yolks, sugar, flour, baking powder, soft butter, lemon juice, and zest then mix to combine. If the mixture looks a bit separated, don’t be alarmed. Remove the crust from the oven then fill with the lemon filling. Bake for 40-45 minutes until the top has formed a crackle crust and is golden brown.Allow to fully cool before dusting with powdered sugar and cutting into squares, of ot’ warm at all it will melt into a horrible little messy altgough tasty pile. Cover and store in the fridge for up to 4 days. That’s it! Enjoy!!
Barnwood and Baked Goods 