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15.05.2015

5 ratings, avg : 5.00
12

Gorgeous lemon bars with a luscious creamy filling and a buttery shortbread base. And you’ll be amazed at how easy they are to throw together.

Hey there! It’s been a while. I’ve been super busy over the past couple of weeks, and I’ve not been very good at keeping up. There are quite a few things going on, some of which are related to the Greek side of my blog and I will be announcing them soon. Others are related to events that I’m involved in, like the live cooking sessions I had last week at a major food festival in Athens, and some upcoming charity events I’ll be cooking for. It’s all quite exciting and I’ll come back and tell you about it soon.

For now, I will leave you with these amazing lemon bars. If you have these, you don’t need much else. Especially if you’re a lemony person. The filling is ridiculously easy to prepare, and the shortbread base is just plain delicious. And that’s not exactly difficult either. So make the most of the last few oven-permitting days (it’s getting very hot, very fast here in Greece), and the last lot of lovely lemons falling off the trees.

Ingredients

250 gr all purpose flour

200 gr butter, unsalted

100 gr sugar

1/8 tsp salt

2 eggs

120 ml (1/2 cup) lemon juice, freshly squeezed

1 tin (approx. 400 gr) sweetened condensed milk

icing sugar (powdered sugar) to sprinkle on top (optional)

Step 1

Lightly grease a small baking tin (mine is 25x18cm) and line with grease proof paper so that the two long sides come up over the edge of the tin (will use them later to pull out the bars). Preheat the oven to 170C fan assisted (180C conventional).

Step 2

Place flour, butter, sugar and salt in a large bowl. Rub with your fingers till the mixture resembles bread crumbs and no large pieces of butter remain. Transfer the mixture to the pan and press down with your palms to create a base. Press well, without forgetting the corners, so the base doesn’t crumble when cut. Bake for about 20-25 minutes till it starts to turn slightly golden.

Step 3

Meanwhile make the filling by beating the eggs and lemon juice in a bowl. Add the condensed milk and continue to beat till smooth and homogenised.

Step 4

Take the base out of the oven, let cool for 5 minutes and pour the filling on top. Make sure it spreads into the corners and pop the tin back in the oven. Bake for about 20 minutes till the filling has set and the edges start to colour slightly.

Step 5

Let the sweet cool completely in the baking tin, pull it out using the grease proof paper as handles, and cut into 12 bars.

The Greek version of this recipe was sponsored by Minerva Horio.

5 ratings, avg : 5.00

So, what do you think? Leave me a comment!

2 Comments

  • Reply
    20/03/2016

    It would be nice if you used cups instead of grams

    • Reply
      22/03/2016

      Thanks for your message. I understand how cups can be easier for some, especially if you are in the US. However, especially for baking, grams are more accurate. Also, since I live in Europe, this system is more familiar to us. There are many good conversion charts on various websites, so if you use a search engine I’m sure you will be able to find one that suits you. I will however keep this in mind, and when possible, maybe use both measurements. I will try my best! Thanks for stopping by.