Wednesday, 25 January 2012

Lemon bars



INGREDIENTS
FOR THE SLICE BASE
  • 175g plain flour
  • 50g ground rice
  • 85g golden caster sugar
  • 140g cold butter , diced
  • 1 tbsp milk
  • FOR THE LEMON TOPPING
    • zest 3 lemons , plus 200ml/7fl oz juice (about 4 lemons)
    • eggs
    • 200g caster sugar
    • 25g flour
    • icing sugar , to dust
    METHOD
    1. Heat oven to200C/180C fan/gas6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
    2. Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.