Jan 23, 2010
sticky lemon bars
My mother grows these amazing 'Limes ' in her farm that i cant get enough of. They are huge with dense flesh and are lusciously juicy and smells divine. Every time i get my share it becomes a big lemony feast at home. One becoz i don't get them very often, and two the batches come in plenty that i don't want to waste them.
So i have few tried and tested standard recipes like Lime Cordial, Cheesecake, Lemon Cake, Lemon pie and several other marinades. Oh how can i forget Lemon Pickle! Yes !. But this time i added something new to my list which is the 'Sticky Lemon Bars'!.
I am totally bowled over and in love with them.
It cant get simpler than his. Even a beginner can fix this without any hitch!.
It has got a soft crust base which is basically short bread , with a topping of silk smooth tangy lemon filling. mmm divine!
For the Crust
8 tablespoons unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 tbsp lemon zest
For the Topping
1 cup Sugar
3 tablespoons unbleached white flour
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1/2 cup fresh squeezed lemon juice, strained
Preheat oven to 180 deg. Butter the inside of a 9 inch tart pan with a removable bottom.
To make the crust: In a medium-sized bowl, combine melted butter, sugar, vanilla, lemon Zest and salt. Add the flour and mix until just incorporated. Spread the dough (it will be quite liquid) evenly in the bottom of the pan and bake for 25-30 minutes, or until the crust is evenly browned.
While the crust is baking, make the topping: Stir together sugar and flour. Whisk in the eggs. Add lemon juice and zest and stir until combined.
When the crust is baked (and still hot), pour in filling, turn oven down to 300, and bake for 20-20 minutes or until center no longer jiggles. Let cool completely in pan before slicing. Dust it with powdered sugar.
Makes great teatime snack
Verdict : My Second twin who cant take any sourness in his food finished two bars!!