I love any form of lemon dessert and these are the ideal tea time treat. There’s a rich buttery shortbread base and a zingy lemon topping.
OMG I love these so much, I have to distribute these among friends and family or else I could easily eat these entirely by myself. If you have better self discipline than I do, these will keep in an airtight box for 2-3 days.
Use a food processor if you have one to make them even easier to make. There’s no need to roll out the shortbread base, just press it into the dish.
For the base
120 Grams Butter
130 Grams Plain flour
30 Grams Icing sugar
For the topping
Juice and finely grated zest of 3 lemons
190 Grams Sugar
65 Grams Plain flour
Extra icing sugar for dusting the finished bars
- Preheat your oven to 180 degrees (Celsius) and line a 9 in x 12 in baking tin with parchment paper
- To make the base, add the flour, butter, and sugar to a food processor and pulse until it looks like breaks crumbs. If you don’t have a food processor you can use the rubbing in method to combine the butter and flour
- Transfer the crumb mix to the baking sheet and press it down. Put in the oven and bake for 15 minutes until light golden brown
- Allow the base to cool slightly before making the topping
- Using your food processor again, add all the topping ingredients to the bowl and whizz until light and fluffy
- Pour the topping on top of the cooled base and bake for 25 minutes (or until the centre doesn’t jiggle
- Allow to cool completely before dusting with icing sugar and cutting into bars