I have been making these Lemon Bars for so many years, I can pretty much make them by heart. I have tweaked them, here and there, and have found spelt flour to be a winner for the base. I find it is very light, and gives just the right amount of crispiness. These come together fairly quickly and the ingredients are those which I typically have on hand. I have also made this in a round 23cm tin, and served it as I would a piece of pie. Equally yum!
I hope you give them a try!
Ingredients for the base:
- 1/2 cup cold, unsalted butter, cut into 8 equal pieces
- 1/4 cup sugar
- 1 cup spelt or almond flour
- pinch of salt
Create the base:
Pre-heat the oven to 180C. Using a pastry cutter, mix together the butter, sugar, flour, and salt in a large bowl, breaking down the mixture until it comes together to form a pea-size crumble. You can also do this step with your hands – whatever works! Press this evenly over the bottom of a parchment-lined 20 x 20cm (8 x 8 inch) pan and bake for about 20 minutes, until the edges just begin to turn golden brown.
For the lemon layer:
- ¾ c sugar
- 2 Tbsp spelt flour
- ¼ tsp baking powder
- grated rind of one lemon
- 3Tbsp juice, and the grated rind of one lemon
- 2 eggs
- 2 Tbsp icing sugar to sprinkle on top, once cooled
Create the lemon layer:
While the base is baking, place all ingredients for the lemon layer in a bowl, and beat these together with a handheld mixer, for 2-3 minutes. Set this aside, and when the base is baked through, pour this mixture over the base and return the pan to the oven. Continue to bake for another 20-25 minutes, when the top will have begun to form a crust. When you see this, remove the pan from the oven, and allow to cool completely before dusting with icing sugar. Place in the fridge to firm up a little more, cut into bars, and enjoy!