Freelance writer, mum of two who loves living in sunny Perth.
Published August 25th 2012
Your cooking will be in demand if you cook these treats
I call these miracle lemon bars, because every time I make them, I find it a miracle that they always turn out fine. When you make it for the first time, you'll know what I mean by this; when you pour the gooey lemon mix in and then miraculously it all sets perfectly. Magic. I should also call these miracle lemon bars because it would be a miracle if a batch of these lasts longer than a day in my household; my husband and son devour these the moment that they are set.
I've been lucky enough to be given surplus lemons from friends and family recently, so I've been making batches of these most weeks. They're a deliciously light and buttery bite; great for an afternoon tea and easy peasy for the cooking novice hoping to bake a sweet treat to impress.
For the base: 250g butter, softened 1/2 cup white sugar 2 cups plain flour
For the filling: 4 eggs
1 1/2 cups white granulated sugar 1/4 cup plain flour Juice of 2 ripe lemons
Optional: Icing sugar
You'll need a 9x13 inch baking pan/flapjack tray
What To Do:
- Preheat oven to 175 degrees C
- Line pan/tray
- Blend together softened butter, flour and sugar. You can do this in a mixer or by hand.
- Press the blended ingredients into the bottom of your 9x13 inch pan
- Bake for 20 minutes in the preheated oven. Oven temperatures do vary so check to ensure that the the base is firm and golden. Once out of the oven, set aside to cool. (keep the oven on)
- In a clean bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. It's at this stage you start to question whether this will all work out, but have faith.
- Bake for an additional 20 minutes in the oven.
This gooey mix will set, I promise (ahem, let's overlook the state of my oven)
i made these today for father's day. Instead of using all sugar, i cut the calories and sugar by heaps using Stevia. For the base I used 1/4 cup Stevia. For the topping I used 1/4 cup plus 2 dessertspoons stevia and 1/2 cup caster sugar. Worked out perfectly - great flavour. If you like a super sweet topping try1/2 cup stevia, 1/2 cup caster sugar. The recipe is super easy, flavoursome and fail proof!