24.11.2024
You can use WP menu builder to build menus
Home  ⁄  Recipes  ⁄  food genre  ⁄  baked sweets  ⁄  Easy Shortbread Lemon Bars

15.05.2015

5 ratings, avg : 5.00
12

Categories : baked sweets, desserts & sweet snacks, Recipes

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
    claire terracciano
    20/03/2016

    It would be nice if you used cups instead of grams

    • Reply
      Eleni {The Foodie Corner} Ελένη
      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.

RECENT POSTS
Mushroom Soup with Stelline Pasta, Inspired by Vietnamese Pho www.thefooodiecorner.gr Photo description: A bowl of styled soup with stelline pasta in the middle, some mushrooms to the side, some broth surrounding them and some garnishes of coriander leaves, sliced spring onions, chilli peppers, bean sprouts and lime wedges. A handle of a spoon is protruding from inside the soup. To the top is a small marble chopping board with extra garnishes and to the bottom is a barely visible bunched up napkin. 12 Ways To Easily Reduce Food Waste At Home www.thefoodiecorner.gr Photo description: A yellow metal bin overflowing with vegetables, fruit, milk and cheese. A hand is holding the lid just above the food in the bin. Roasted Red Peppers Stuffed with Mushroom, Pumpkin and Harissa Chickpea Orzotto www.thefoodiecorner.gr Photo description: A platter full of roasted red pepper halves stuffed with orzotto, on a white linen tablecloth. To the top of the image a small bowl with breadcrumb and pine nut topping. To the bottom, half visible, a stack of plates with some cutlery and two small glasses. Food Waste and Climate Change: How is the planet affected www.thefoodiecorner.gr Photo description: a metal yellow rubbish bin overflowing with food items such as lettuce, apple, potatoes, tomatoes, cheese and a bottle of milk. A hand is leaving a half visible bunch of bananas in the bin. Chickpea Flour Pie (aka Plant-Based Frittata) with Leftover Green Bean Stew www.thefoodiecorner.gr Photo description: A round chickpea flour pie in a red earthenware baking dish on a wooden surface with dark burnt marks. Next to the dish is a black ceramic plate with a piece of pie. The surface of the pie is deep golden, cracked from cooking, and decorated with cooked slices of tomato. Sri Lankan Inspired Coconut Flatbread (Pol Roti) with Desiccated Coconut www.thefoodiecorner.gr Photo description: A pile of round coconut flatbreads (roti) on a wooden chopping board. To the top left is a small plate with a few cut pieces of flatbread, some lime wedges and a knife. Sri Lankan Inspired Jackfruit Curry in the Slow Cooker www.thefoodiecorner.gr Photo description: A bowl of jackfruit curry on basmati rice, a few flatbreads at the side of the dish. To the top of the image a plate of more round flatbreads (roti). To the top left some chopped parsley and cut lime. Easy Slow Cooker Olive Oil Banana Bread (Plant Based) www.thefoodiecorner.gr Photo description: A grey ceramic platter with an oval shaped banana bread on it, half of which is sliced, the slices spaced slightly apart. Two slices are lying on their side so we can see the inside of the cake. To the left of the platter is a large vintage knife and to the right is a small ceramic coffee cup and saucer with some coffee in it. A small spoon lies across the saucer. Everything is placed on a creased linen tablecloth.
FOLLOW
ABOUT
The Foodie Corner Hi! My name is Eleni. I’m slightly obsessed with recipes, cooking and food in general. So what else was I to do? I started a food blog.

Terms of Use Privacy Policy
Designed by Designers United - Powered by Stonewave