Zingy Lemon Bars

These soft zingy lemon slices are tart and tangy with a buttery biscuit base that makes this recipe very moreish indeed! Dusted with icing sugar they make a great tea time treat.

These soft zingy lemon slices are tart and tangy with a buttery biscuit base that makes this recipe very moreish indeed! Dusted with icing sugar they make a great treat for afternoon tea! 

Zingy Lemon Bars

Preparation time 20 mins

Baking time 55 mins-1 hour (20 mins followed by 35-40 mins)

Makes 24

For the base:

  • 125g butter, cut into small cubes
  • 100g caster sugar
  • 150g plain flour
  • 1tbsp milk

For the lemon topping:

  • 200g condensed milk
  • 400ml double cream
  • 250g caster sugar
  • 4 medium eggs
  • Finely grated zest and juice 3 large unwaxed lemons
  • 100g plain flour, sifted

Method:

  1. Preheat the oven to 170°C/150°C fan/gas mark 3. Grease a 20x30cm deep non-stick baking or roasting tin and line the base with baking paper.
  2. For the base, place the butter, sugar, flour and milk in a food processor and blend until the mixture resembles breadcrumbs. Press the mixture down well into the prepared tin and bake for 20 mins until golden.
  3. Prepare the lemon topping while the base is baking by whisking together the condensed milk, cream, sugar and eggs in a large bowl. Add the lemon zest and juice, then the flour and whisk until smooth.
  4. Remove the base from the oven and pour in the lemon mixture so the base is completely covered. Return to the oven and bake for 35-40 mins until the top is set and lightly browned.
  5. Allow to cool completely before slicing into bars and removing from the tin. Use a hot sharp knife to ensure a clean cut and store the bars in an airtight container.

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