I’d never made lemon bars before and I got really excited when I saw them in the Leon Baking & Pudding book. Alex is a huge fan of fruit desserts and these have rocketed to the his favorite. He loves the sweet and tart combination.
Clare Ptak suggests using Meyer Lemons and I had trouble finding some when I made these Lemon Cupcakes so I thought I would be able to track them down if I tried a bit harder this time.
Suffice to say I thought I had tracked them down and when I turned up at Wholefoods the very next day and the produce employees had not idea what I was talking about! According the store manager they wouldn’t be found in London. To make up for my fruitless (ha) journey she gave me a bag of their organic lemons to try.
280g plain flour + 35g extra
80g icing sugar
1 tsp salt
225g unsalted butter, cold
120ml lemon juice
1/2 tsp lemon zest
1 tsp baking powder
icing sugar, for dusting
- Heat the oven to 170 C. Make the shortbread base. Combine the 280g flour, butter, icing sugar, salt in a food processor and mix until crumbly (or use a pastry cutter and a bowl). Mix until the dough forms a ball. Press into the baking tin (mine stuck terribly so consider lining the pan with baking paper).
- Bake for 20-25 minutes until golden and set. Set aside to cool while you make the filling.
- In a large bowl beat the eggs. Add the sugar, lemon juice and zest. Sift in the 35g flour and baking powder. Stir to combine. Pour over the shortbread and bake for 25-30 minutes until set.
- Cool completely and dust with icing sugar.
adapted from Leon Baking and Puddings