Lemon Bars
Servings: 12
Prep time: 15 min
Cook time: 35 min
Difficulty: easy
Categories
Totally zingy and uplifting with a cup of tea, these lemon bars are made with a coconut base and a delicious lemon filling.
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Ingredients
-
Caster sugar
–
525.0
g
-
Desiccated coconut
–
75.0
g
-
Plain Flour
–
350.0
g
-
unsalted butter
–
250.0
g
-
Cornflour
–
50.0
g
-
Water
–
400.0
ml
-
Lemons
–
3.0
-
Free range egg yolks
–
4.0
large
-
Icing sugar
Instructions
1
Preheat oven to 180ºC (350ºF). Grease and line a 20 x 30cm cake tin with parchment paper.
2
Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. Press the mixture into the tin.
3
Bake for 15 minutes or until lightly golden. Set aside to cool.
4
Reduce the oven temperature to 160ºC (325ºF).
5
For the lemon curd, place the sugar, cornflour and water in a large saucepan and stir until you have a smooth mixture. Stir in the lemon zest and juice, egg yolks and salt. Place over medium heat and keep stirring while the mixture boils for about 10–12 minutes.
6
Whisk in the flour and add the butter until it has melted, then remove the pan from the heat and allow to cool.
7
Pour the filling over the cooked base and bake for 20 minutes or until just set.
8
Refrigerate for at least 2 hours or until firm. Dust with icing sugar and slice into 12 to serve.
Buy Ingredients From Local Store
| Ingredient | Quantity | Product | Price | Add |
|---|---|---|---|---|
| Caster sugar | 525.0 g | Not available | - | |
| Cornflour | 50.0 g | Not available | - | |
| Desiccated coconut | 75.0 g | Not available | - | |
| Free range egg yolks | 4.0 large | Not available | - | |
| Icing sugar | Not available | - | ||
| Lemons | 3.0 | Not available | - | |
| Plain Flour | 350.0 g | Not available | - | |
| Water | 400.0 ml | Not available | - | |
| unsalted butter | 250.0 g | Not available | - |
