An easy and multipurpose Coffee Rub Mix that makes great a starter, side or a filling for a wrap! Your Vegan friend will also relish great food at your Holiday Table too. Try it!
May 2014 Baking Partners
challenge Swathi raised the bar by choosing bar recipes. So this time around we
are baking Lemon bars.
by Suja of Kitchen
corner try it. You can use any fruit, and any topping since this was my first
time I decided to stick to the recipe. Is it possible? Well I changed my pan.
Instead of the 9’ square pan I used the loaf pan which is 9 x 4 inches. That
will account for my thick bars. Also my bars fell in love with my tin so much they refused to come out for a pic. So you see my lemon muffins here. Guess I should have greased the tin a bit more.
short crust recipe:
- 1 ¼ cups maida/all purpose
- 2/3 cup confectioner’s
- 113 grms Amul butter cut
into half inch cubes
- ¾ cup sugar
- 1 tblspn lemon zest
- 4 eggs
- 1 cup lemon juice
- ½ cup condensed milk
- 3 tblspn all purpose flour
- 1/8 tsp salt
- 2-3 drops yellow food colour
- Powdered sugar for dusting
make the crust:
- Pre-heat oven to 180°C.
- Butter your baking
pan and set aside. Should have line pan with aluminum foil.
- If you have a food processor
use it to mix flour, sugar and salt. Else use a whisk.
- Add pieces of butter and
pulse 8-10 times till the mixture resembles coarse meal, if you are like me
doing it manually use your fingertips.
- Process until the mixture
forms large clumps and holds together when pinched between two fingers (around
15-20 seconds). Mix and try to bring the mixture together with your hands.
- Scrape dough into prepared
pan and pat it into an even layer.
- Using a fork prick the
dough at one inch intervals.
- Bake the crust for 20 minutes till the edges
become golden brown. I needed 30 minutes.
- Allow this to cool in the
pan on a wire rack.
make the filling:
- Pulse sugar and lemon zest
in a processor / mixer till it is fragrant.
- Beat eggs and mix the sugar and whisk till it
is pale yellow colour.
- Add the condensed milk, lemon juice, flour and
- Pour over the baked crust.
- Bake at 180°C for18-20
minutes or until just set and firm to touch. I needed about 30 minutes.
- Cool in room temperature
and the place in the refrigerator to chill for 1 hour before cutting into bars.
- To finish dust the top of
each bar with powdered sugar and serve.
- Store lemon bars tightly warped in room
temperature for two days or in the freezer for one week.
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