A freesweet recipe:
easy lemon bars
Serves: 36 bars
for pastry base
for lemon layer
- TO MAKE THE PASTRY BASE
- Using a pastry cutter or in a food processor blend together the butter sugar and flour.
- Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
- Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.
- FOR THE LEMON TOPPING
- Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
- Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
- Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.
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