Lemon Bars
It’s already the weekend and you may still be recovering from the heavy Easter Sunday meal. If so, these quick and easy lemon bars are sure to be the perfect light and refreshing dessert for this weekend
It's already the weekend and you may still be recovering from the heavy Easter Sunday meal. If so, these quick and easy lemon bars are sure to be the perfect light and refreshing dessert for this weekend
Info
Prep Time:
10mCook Time:
30mDifficulty Level:
Ingredients
Servings: 9
For the Base
- 200 g crushed petit beurre biscuits
- 100 g melted and cooled butter
- 30 g sugar
- Zest from 1 unwaxed lemon
For the Lemon Cream
- 2 egg yolks (from large eggs)
- 400 g sweetened condensed milk
- 120 g fresh lemon juice
- Zest from 1 unwaxed lemon
Equipment
- Baking pan (square, approx. 24x24 cm)
- Oven
Directions
Base
Preheat your oven to 170°C (fan setting), baking on the middle rack.
Grease a small square baking pan or a 24×24 cm baking ring and line it with parchment paper.
In a bowl, combine all the base ingredients and mix until the texture resembles wet sand.
Press the mixture into the pan, smoothing it out with the back of a spoon, as you would for a cheesecake base.
Bake for 12–14 minutes. Allow the crust to cool completely before adding the lemon cream.
Lemon Cream
In a bowl, whisk together the egg yolks and sweetened condensed milk.
Add the lemon juice and zest, continuing to whisk until smooth and fully combined.
Pour the lemon cream over the cooled biscuit base.
Bake for about 15 minutes, or until the lemon cream sets.
Let the dessert cool completely, then refrigerate for at least 1 hour.
Cut into bars or squares.
Dust with powdered sugar before serving.
Recipe Tips
For a vibrant yellow color, add 1 level teaspoon of turmeric or a few drops of food coloring during the mixing step, before pouring the cream into the pan.
