Step 1 is making the crust and step 2 is making the lemon topping.
So for the first step you'll need one mixing bowl, a handmixer, a glasspan (mine is 9x13 inches or ~20x30 cm) and some bakingspray or butter to grease the pan.
Crust ingredients:
- 1 cup (~225 g) Butter
- 2 cups (~250 g) Flour
- ½ cup (~100 g) Sugar
- 1 Tsp Salt
Make sure the butter is room temperatured so it's easier to mix it. Beat the butter with the mixer until it gets lighter in color and more fluffy.
Add the sugar and salt and mix it all together.
Last add the flour. Add it slowly so you don't get a big dustcloud of flour. To make sure it's all combined scrape down the sides of the bowl with a baking spatula so all the flour gets mixed into the dough.
Now take the mixture and put it into the pan. Pat it down flat and put it into the oven for 20 minutes.
While the crust is cooking in the oven start making the lemon topping.
For the second step you'll need a mixing bowl, a zester, a juicer and a whisk
Lemonbar topping
- 4 Eggs
- 4 Lemons
- 1 cup (~200 g) Sugar
- ½ cup (~62½ g) Flour
In the mixing bowl you add flour and sugar, mix those 2 together with the whisk and then add the eggs and mix it all together.
When it's all evenly combined add the lemon juice and the zest and mix again.
Take the crust out of the oven and let it cool for about 10 minutes. It shouldn't be cold or hot, just slightly warm. You know the crust is done when it get golden on the sides
Pour the lemon mixture on top of the crust and put it back into the oven for another 20 minutes.
When you take the pan out of the oven let it cool for about 10 minutes before you put it in the fridge and let it chill for 3 hours.
Take it our of the fridge and cut it up. I cut it into squares but you can cut any shape you want. I recommend cutting them into smaller pieces than i did.
Since the bars are a bit tart because of the lemon it's nice to put some powdered suger on top. Sprinkle it with a sifter so it falls evenly on the bars and now they are ready to serve.
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