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| Lemon Bars |
May 2014 Baking Partners
challenge Swathi raised the bar by choosing bar recipes. So this time around we
are baking Lemon bars.
This month challenge is suggested
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.
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.
Lemon
Bars
Recipe source: The Secrets of
Baking, Sherry Yard and The Good
Cookie by Tish Boyle
Baking, Sherry Yard and The Good
Cookie by Tish Boyle
Ingredients:
Basic
short crust recipe:
short crust recipe:
- 1 ¼ cups maida/all purpose
flour - 2/3 cup confectioner’s
sugar - 113 grms Amul butter cut
into half inch cubes
For
the filling:
the filling:
- 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
Method:
To
make the crust:
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.
To
make the filling:
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
salt. - 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.
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!
Delicious Archana, By the way I love your pan too, now I know why lemon bar doesn't want to come out from there.
too yummy,looks delicious!!
one of my favourites.
You are talking of 9×4" but what I see is a circular pan!Is there something I have not understood?
KP Sir I made the bars but they refused to exit from the tin in one peice when the time came for the pics. So I just showcased this one that I made in the muffin tin from the leftover base and sauce.