Lucy's Lemon Bars
I don’t usually do sweet recipes on here but I just had to post this one because it’s such a crowd pleaser.
Ingredients
Shortbread
Filling
Directions
- 1
Set oven to 180C fan. Line a 9x9” baking tin.
- 2
Add all the ingredients for the shortbread into a magimix and pulse until it comes together.
- 3
Place the mix into the tin and spread using your fingers and the back of a spoon, try and level as evenly as possible.
- 4
Bake for about 15-17 minutes or until it just starts to turn golden.
- 5
Whilst the shortbread is baking, make the lemon filling. In a large mixing bowl add the sugar and lemon zest and combine using your fingers.
- 6
Crack in four eggs and whisk gently until combined. Try not to whisk too much otherwise you will create loads of bubbles.
- 7
Gently whisk in the flour followed by the lemon juice and milk.
- 8
When the shortbread is cooked, reduce the oven temp to 160C.
- 9
Pour the lemon filling over the shortbread and return to the oven until the lemon mixture has set, about 20-25 minutes.
- 10
Leave to cool on a cooling rack and then allow to set in the fridge for about 1-2 hours.
- 11
Slice into bars and top with icing sugar.
