WHO can say no to these lovely, scrumptious lemon bars with a shortbread base and a tangy lemon filling? I had first baked them for our church fete last year and they got sold like hot cakes. Since then, I've made them a number of times and yet again yesterday as a special treat for my friend Lorraine's birthday.
What you need:
For the base:
260 gms maida (refined flour)
225 gms unsalted butter
60 gms powdered sugar
1/4 teaspoon salt
400 gms powdered sugar
4 eggs
50 gms maida (refined flour)
Grated rind & juice of 2 lemons
A little icing sugar for dusting
To prepare the base, cream together the flour and butter. Add the powdered sugar and salt and knead together. Press evenly into a greased and lined cookie tray. This quantity fits a 10" x 10" tray. Ensure the lining paper stands at least half an inch above the rim of the tray to prevent overflow of the filling down the sides. Bake for 20 minutes in a pre-heated oven at 170 degrees C. Cool.
For the filling blend together all the ingredients till smooth. You can add one or two drops of yellow food colouring if you like and a dash of lemon essence, but this is not really needed, as the lemons have a strong flavour of their own.
Pour this over the base and turn back into the oven for another 15-20 minutes or till filling is set. Cool completely, mark squares and dust over with icing sugar. Yields 24 pieces.
PS: Four limes may be used if the lemons are unavailable. However, they'd still be a poor substitute for the sunshine yellow lemons with their invigorating, citrus fragrance.
2 comments:
hi, June , i must confess i have become a fan of your recipes and your stories,,,now , can you give me few recipes of vegetarian salad dressing ..want my daughter to eat vegetables,:)
Thanks Ravi...I'll post some salad dressing recipes shortly. Meanwhile, the simplest way to pep up your salad is with a sprinkling of lime juice and a pinch of salt. This works well with diced or sliced cucumber, tomato, radish and carrots.
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