Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet lemon & shortbread bars. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sweet Lemon & Shortbread Bars is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sweet Lemon & Shortbread Bars is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sweet lemon & shortbread bars using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet Lemon & Shortbread Bars:
- Make ready For the shortbread base layer
- Make ready 30 g icing sugar
- Get 100 g unsalted butter, at room temp
- Prepare 125 g plain flour
- Take Pinch fine salt
- Take For the Lemon filling
- Prepare 2 large free range eggs
- Take 1 egg yolk
- Prepare 180 g caster sugar
- Take 80 ml Lemon Juice
- Get 1/2 TSP Vanilla extract
- Take 2 tsp finely grated lemon zest
- Take 1/4 tsp baking powder
- Take 2 Tbsp plain flour
- Get Icing sugar for dusting
Super packaging, mot personnalisé et." Sweet lemon and sweet lime refer to many citrus hybrids that contain low acid pulp and juice. Most relevant Best selling Latest uploads. The Sweet lemon is medium-sized with an overall rounded shape and a slightly flattened bottom. Its relatively smooth skin is yellow with a pale green tint, developing an orange hue when fully ripe.
Steps to make Sweet Lemon & Shortbread Bars:
- Grease and line with parchment a 8x8 inch baking pan.
- Make the shortbread base layer. In a mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar until pale and fluffy. Add the flour and salt and mix gently until well incorporated. Break into pieces and press evenly into the bottom of the prepared baking pan. It may seem at first like it won't spread across the whole pan, but it will if you persevere! Pop the pan into the fridge while you preheat the oven to 180C fan.
- When the oven is up to temperature, place the baking pan into the centre and bake for 20 minutes, or until the top appears matte and puffed, and the edges are just starting to brown. Meanwhile, make the Lemon Layer.
- To make the lemon layer, in a clean mixing bowl place the eggs, egg yolk and sugar and beat on a medium - high speed until paler in colour, light and airy. This should take around 3-4 minutes.
- Gently mix in the lemon juice, lemon zest, vanilla extract. Sift in the flour and baking powder over the top. Mix this in very gently until fully incorporated.
- Pour this lemon mixture over the still hot shortbread, then return to the oven and bake for an additional 18 to 20 minutes, or until the top is set. Remove from the oven and place the pan onto a wire rack to cool completely. Once cooled, remove from the pan and slice. Dust with icing sugar just before serving.
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