Saturday, 3 May 2014


When it comes to cakes and bakes I think lemon is one of my top flavors to use. I just love the tart sourness of a good lemon cake. I particularly love the sharpness of a good lemon tart too. I just love lemon desserts in general! I'm lemon mad me!

These lemon bars have a base that is more like a shortbread so you don't have to be as delicate with it as you would when making a shortcrust base for a tart. 

That means they don't take as long to prepare and you get to eat them quicker. Result! 

Lully Lemon Bars


For The Base
175g Plain Flour
65g Golden Caster Sugar
25g Ground Almonds
Pinch Of  Salt
125g Soft Unsalted Butter

For The Filling

Zest And Juice Of 2 Lemons
270g Golden Caster Sugar
120g Soft Unsalted Butter
4 Large Eggs
2 Tbsp Cornflour
Pinch Salt

 Desiccated Coconut To Decorate
  1. Warm your oven up to 180 degrees (160 fan) whilst you get started on the base.
  2. Put your flour, sugar, almonds and salt into a bowl and give everything a good mix.
  3. Add in your butter and mix into the dry ingredients until the mix comes together to a shortbread dough type consistency - crumbly but will come together into a ball.
  4. Line a 20x10cm rectangular with baking paper and press the
    dough into the tin ensuring there is a small amount of dough up the sides of the tin to hold in the filling later.
  5. Use a fork to place some holes in the dough and then place in the oven for around 20 minutes or until the base has started to brown slightly.
  6. Whilst the base is browning start with the filling. Mix together the lemon zest, juice and sugar until well combined.
  7. Add the butter and combine again until light and fluffy.
  8. Add in the eggs one at a time, combining as you go before adding the cornflour and salt before mixing one last time. You should have a runny, lump free mix.
  9. After the base has been in the oven for the 20 minutes, take it out the oven and pour in the filling. Place back in the oven and bake for around 30 minutes. The bars are done once the filling has a slight wobble when nudged and is starting to brown around the edge.
  10. Take out of the oven and quickly sprinkle some dessicated coconut over the top of the bars. 
  11. Leave the bars to cool in the tray before slicing into squares and serving.

Beautifully crumbly base and sharp lemony filling - these bars are great on their own or served with some single cream.

If your not a coconut fan then you could also sprinkle over some cocoa powder instead or even try and whip up some meringue to go on top - I've never made meringue before so I couldn't tell you how to do that but if your feeling brave then give it a go. 

Or you could have a slice with a big mug of tea and I'm off to do that now! 

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