These feel and taste like a warm -fluffy -sunny day with a -zingy vibe to it. If you are like me, a huge fan to lemon and lime dessert, then this right here is just the perfect recipe for you and your squad.
Think of this as a revamped recipe to the first one, which you can find it here. I’m clearly not new to this recipe and it cannot get any better than this.
Making “Revamped recipe on : Zingy Lemon Bars”
Prep time: 6 mins
Baking time: 45 mins
Cooling & refrigeration time: 2 hours to overnight
Total time: 2 hours 51 mins to 24 hours.
Serves: 4 people.
*Short bread crust – base*
- 1/2 cup of icing sugar
- 2-1/2 cups of all-purpose flour
- 170 g of melted and cooled – margarine
Main tools used:
- Stand mixer with a paddle attachment
- 13 x 9 inch rectangular pan
- Aluminium foil
- An oven
- Rubber spatula
- Clean hands
Lemon – sugar mixture:
- 3 cups of granulated sugar
- Zest of 4 lemons – Yellow ones
- Food processor
Lemon – egg mixture:
- 8 eggs – at room temp
- Freshly squeezed lemon juice – 4 lemons (yellow ones)
- Lemon sugar
- An electric hand mixer
- Large mixing bowl
- A rubber spatula
- A refrigerator
- A cooling rack
- Hot water
- Piece of paper towel
Step 1: Pre-heat your oven to – 180 degrees Celsius for at least 15 mins.
Step 2: Prep the short bread crust base – In the bowl of a stand mixer, add in the icing sugar + flour, mix it together using a bubble hand whisk. Add in melted and cooled margarine. Attached the paddle attachment to the stand mixer, and mix everything together until the dough is crumbly. Transfer the crumbly dough on a prepped baking pan lined with an aluminium foil, lightly buttered and dusted with flour. Add the dough onto the pan, level it out and press it firmly, as shown on the video above.
Note: If you decide to use UN- SALTED BUTTER instead of MARGARINE, make sure to add 1/4 teaspoon of salt. If you use MARGARINE, DO NOT ADD SALT. Margarine on its own is already salted.
Step 3: 1st bake – Bake the crust in the oven for exactly but only 20 mins. Once baked, let it cool as you prepare the next step.
Step 4: Prep the lemon sugar – In a food processor, add in the sugar and the lemon zest. Pulse for 1 min, making sure the zest isn’t visible but the sugar mix is very fragrant and pale yellow. Set it aside.
Step 5: Prep the lemon – egg mix – In a large mixing bowl, add all the eggs. Whisk that together with the help of an electric hand mixer, until it gets frothy, doubles in size and turns pale yellow. As you continuously mix, gradually add in the freshly squeezed lemon juice. Next, is the lemon sugar mix. In three (3) batches, add the sugar and mix until you can feel all the sugar has dissolved, the add the rest of the lemon sugar mix.
Note: – I normally start whisking the eggs on their own first, so as to avoid having to taste the egg flavor. It works beautifully.
Step 6: Prep the 2nd bake – Pour the mixture onto the warm, slightly cooled short bread crust. Bake in a pre-heated oven for exactly 25 mins, and NOT ANY MIN MORE.
Note: The center should be slightly Jiggly, and not fully set.
Step 7: Cool + refrigeration – Once baked, let it cool completely on the counter top, then cover it and chill it over night. Or for 2 hours. I always opt for an over night chill.
Note: The refrigeration process will help the “Jiggly part” set perfectly.
Step 8: Garnish with a dust of icing sugar.
Slice and serve.
Note – Have hot water in a glass near by. When you are cutting into the lemon bar, after each slice, you’ll get a trail of the gooey lemon filling on your knife. Just dip your knife into the hot water, and wipe it off with a piece of paper towel, and you continue slicing that piece of heaven.
Tag me on #TastieDineRecipes, if you decide to tackle this recipe on any of my social platforms.