Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sweet lemon & shortbread bars. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sweet Lemon uses cookies to ensure we give you the best experience on our website. If you continue to use this site, we will assume that you are happy with it. Sweet lemon and sweet lime refer to a diverse groups of citrus hybrids that contain low acid pulp and juice.
Sweet Lemon & Shortbread Bars is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Sweet Lemon & Shortbread Bars is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sweet lemon & shortbread bars using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet Lemon & Shortbread Bars:
- Make ready For the shortbread base layer
- Prepare 30 g icing sugar
- Take 100 g unsalted butter, at room temp
- Prepare 125 g plain flour
- Get Pinch fine salt
- Take For the Lemon filling
- Make ready 2 large free range eggs
- Prepare 1 egg yolk
- Get 180 g caster sugar
- Make ready 80 ml Lemon Juice
- Make ready 1/2 TSP Vanilla extract
- Prepare 2 tsp finely grated lemon zest
- Prepare 1/4 tsp baking powder
- Take 2 Tbsp plain flour
- Prepare Icing sugar for dusting
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Instructions to make Sweet Lemon & Shortbread Bars:
- Grease and line with parchment a 8x8 inch baking pan.
- Make the shortbread base layer. In a mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar until pale and fluffy. Add the flour and salt and mix gently until well incorporated. Break into pieces and press evenly into the bottom of the prepared baking pan. It may seem at first like it won't spread across the whole pan, but it will if you persevere! Pop the pan into the fridge while you preheat the oven to 180C fan.
- When the oven is up to temperature, place the baking pan into the centre and bake for 20 minutes, or until the top appears matte and puffed, and the edges are just starting to brown. Meanwhile, make the Lemon Layer.
- To make the lemon layer, in a clean mixing bowl place the eggs, egg yolk and sugar and beat on a medium - high speed until paler in colour, light and airy. This should take around 3-4 minutes.
- Gently mix in the lemon juice, lemon zest, vanilla extract. Sift in the flour and baking powder over the top. Mix this in very gently until fully incorporated.
- Pour this lemon mixture over the still hot shortbread, then return to the oven and bake for an additional 18 to 20 minutes, or until the top is set. Remove from the oven and place the pan onto a wire rack to cool completely. Once cooled, remove from the pan and slice. Dust with icing sugar just before serving.
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