It’s amazing how the simple things can be the most popular. I posted these lemon bars on Blipfoto yesterday and even though I’d confessed that they didn’t turn out the way they were supposed to, the e-drooling came flooding in! It’s a recipe that’s been on the To Blog list for a while now, and one that I learned back when I worked as a humble Barista (ok not that humble) at Zarbo café in Newmarket, Auckland, NZ.
They really are drool worthy though. So sweet and soft and lemony. I had three pieces before they were even really cold.
Full disclosure: they are SUPPOSED to have a layer of gooey lemon custard on top. Only I broke the base when handling it, which is annoying because you don’t need to handle the base between making it and adding the lemon, only I needed to replace the bake paper lining so the custard wouldn’t ooze out through a little hole I accidentally made in it… ok its very complicated…
Anyway the base is super light and crumbly and while replacing the bake paper lining I broke it several times… which meant that the liquid custard seeped into and below the base, so I got a wee layer of lemon custard on the bottom and a custard-infused base. Which added to the gooey in a way that while not desired, wasn’t half bad!
Since posting this last week I have had a think about how the recipe could be done so that you get a nice layer of custard on top – like this:
Turns out its super easy and time saving too: you just pour your custard straight over the hot base, straight from the oven. This seals the base so the custard doesn’t sink in! Either way, I therefore declare these bars un-stuff-up-able.
Here’s the recipe so you can fail to stuff them up yourself.
Gooey Lemon Bars
Makes about 16
Shortbread base
ingredients
150g butter, cold, cubed
1/4 cup icing sugar
1 1/4 cups flour
1/8 tsp baking powder
mixing
Line a 20x23cm slab pan with a single sheet of bake paper, folding the edges up like wrapping half a present. You need to do this because the topping is liquid – it will leak everywhere!
Rub the butter into the dry ingredients (using your fingers, a stand mixer with a K or paddle attachment, or use a food processor). Continue mixing until a dough forms. Press the dough evenly into the bottom of the pan (smoothing with a palette knife) and prick well with a fork.
Bake the shortbread at 180 degrees Celsius for about 20 minutes or until lightly golden. If you want the version where the custard kind of sinks through the base, let the base cool in the tray. Otherwise, as soon as you’ve taken the cooked base out of the oven, pour the custard straight over and return to the oven!
Lemon custard
On the second time round I made them with yuzu juice (available in bottles in Asian food stores). It’s completely divine!
ingredients
4 eggs
1 cup caster sugar
1/3 cup lemon juice
grated rind of one lemon
pinch of salt
about 3tbsp icing sugar
mixing
Combine all ingredients in a bowl, whisk until smooth. Pour custard over the cool or hot shortbread base and return to the oven. Bake at 180 degrees Celsius for 15 minutes or until the custard has set and is slightly bubbled and golden on some of the surface. Dust liberally with icing sugar while still hot.
When the lemon bars are cold, cut into pieces.
Resistance is futile.
Enjoy!xxx
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