A few weeks ago, the lovely ladies behind the Irish Food Bloggers Association mentioned the idea of a cookie recipe swap for Christmas which was the brainchild of Anne Marie from the Warm & Snug & Fat blog. I thought it was a great idea - I love trying other people's recipes and wanted some new inspiration for my Christmas baking.
So a few days ago, an email landed into my inbox from a lady I already know - the incredibly talented Theresa from The Green Apron. I've already tried her amazing chocolate raspberry preserves and plan to stock up when we head to Limerick in the New Year, so I knew whatever she sent me would be delicious. Her Lemon Bars recipe is tart, crunchy and a complete antidote to all the usual heavy Christmas treats. It's a two stage recipe - you make and bake the base first before topping it with the creamy lemon filling and baking it again until set. I used a long swiss roll tin which makes a flattish Lemon Bar so if you want a thicker bar, use a smaller tin and bake for an extra 5-10 minutes.
120g Caster Sugar
340g Plain Flour
300g Caster Sugar
2 unwaxed Lemons (zest and juice)
60g Plain Flour
1/2 tsp Baking Powder
Preheat your oven to 180c/Gas Mark 4 and line your tin with baking paper
Using a food mixer or processor, whizz the sugar & butter together until fluffy, then add the flour & mix again until the mixture is crumbly and starting to stick together. Press the mixture into the lined baking tin & flatten out evenly. Bake for 15 minutes until pale golden & remove from the oven.
In the meantime, mix the eggs, sugar, lemon zest, lemon juice, flour & baking powder together. Pour onto the baked base and return to the oven for another 25 minutes until the top is golden and puffy.
Allow the lemon bars to cool in the tin before removing, dusting with icing sugar and cut into squares.
Eat. Try to share them if you're feeling a bit of goodwill towards all men...