Mum always goes to a lot of trouble on our birthdays and really spoils us. We want to do the same - and really try to - but she is very hard to buy for. It is always a challenge to buy her something special, and every year I am very nervous about my present choice.
I'm probably a little predictable now but I have made this for Mum's birthday for a new years now.
This lemon bar is very lemony - tart yet sweet at the same time, on a buttery, biscuit base. The recipe is from Baking Bites - I use a slightly smaller cake tin than the original recipe calls for, and add a bit more butter to the base.
Biscuit base
1 1/2 cups plain flour
1/3 cup sugar
1/4 tsp salt
1 tsp lemon zest
1/2 cup plus 2 tbs unsalted butter, cubed, at room temperature
Filling
4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained
Preheat oven to 176 degrees C. Line a 20 cm baking pan with baking paper.
To make the biscuit base, add the flour, sugar, salt and lemon zest together into the bowl of a stand mixer. Add the butter. Blend on low speed until mixture forms coarse, sandy crumbs. Pour into the baking pan and press mixture in an even layer with the back of a spoon. Bake for 15-20 minutes, until slightly brown around the edges. Keep a close eye on it as you don't want it to over bake.
The lemon filling needs to be poured onto the base while the base is still hot, so get this ready while the base is in the oven baking. Make the filling by whisking the eggs, sugar and lemon juice in a large bowl.
Once the base is baked, pour the filling mixture over it and return it to the oven for approximately 18-20 minutes. It is done when the filling is just set and no longer jiggles.
Allow to cool before removing from the baking pan. I think this recipe is better the next day as the flavours develop over night.
Before serving, dust with sifted icing sugar.
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