Sunday, May 25, 2014

Lemon Bars

Made once before but it headed to almost to disaster. Not to say couldn't be eaten, but I personally didn't like how the pictures of the previous lemon bars.  So, I deleted the recipe after leaving it uploaded in this space of mine for a year. Not at all regrettable because when I decided to make Lemon Bars again, I already knew it. Which and what ingredients and also keeping the oven temperature in control for the birth of these Lemon Bars. Lemons of course, tell me about it? Scent and their tanginess and tartness (Lemon Cashew Rice &  Baked Lemon Chicken). Oh my, I can feel my tongue being tickled right now, and pretty much lemons jiving and dancing well in savory and sweet pleasures (Lemon Cream Pie & Lemon Buttermilk Cake). Naturally then, do we have say anything else when these Lemon Bars are a concern? Oh-my-my. Simply the melting and crumbling moment. The moment you daintily bite in and the scent of lemon an ultimate dessert time (Nescafe Ice Cream, Classic Genoise, Mandarin Orange Cake, Saffron Poached Pears & Chocolate Cheesecake).

For bottom layer (crumbly crust)
1/2 cup soften salted butter 
1/4 cup sugar
1 cup all-purpose flour

For the top lemony layer
4 eggs (room temperature)
1 1/2 cups sugar
1/4 cup all-purpose flour
2 lemons - juiced
1/2 tsp lemon zest (only the outer part and not the bitter white inner part)
For the bottom layer
Crumble all the three ingredients together.
Really crumble till crumbly, smooth and no lumps. 
Press/flatten into the greased baking pan.
Bake at 160C for 10 minutes.
(Note: bake longer if you prefer not so crumbly)
While it is baking, prepare the lemony top layer.

For the top lemony layer
Sift flour and mix with sugar.
Keep aside. 
Lightly beat eggs and add lemon juice and zest.
Lightly whisk both the mixtures (flour mixture and egg mixture) together.
Pour over the baked bottom layer. 
Bake for another 30 minutes.
Remove from oven, cool down and cut into squares.
Optional: dust some icing sugar over.  

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