My thirteen year old sister is a baker (as I have mentioned in my very first post : https://theprotego.wordpress.com/2014/05/24/balancing-dessert-cravings-and-a-flat-tummy-desires/), she makes the most amazing cakes and tarts and cupcakes – I’m sometimes glad I don’t live in the same house as her, or else I’d be looking like a sumo wrestler by now! But whenever I’m home for the summer, she makes all of my favourite treats for me. 😀
Today I begged her to make her famous Lemon Bars (which also I have mentioned in my first post), and she agreed. She’s been making this since she found the recipe on allrecipes.com, and kind of changed up the measurements and tweaked it her own way.They taste simply AMAZING, and so I thought I’d share the recipe here today.
Here’s what we used:
- 1/2 cup of butter (softened to room temperature)
- 1/4 cup of sugar for the base and 1 cup of sugar for the filling
- 2 eggs
- 2 lemons (you’ve got to squeeze all the juice out)
- 1 cup of flour for the base and 1/4 cup for the filling
And this is how we made it:
First, we preheated the oven to 180 degrees Celsius (that’s 350 degree Fahrenheit). We greased a baking tin with olive oil and kept it aside. While that was happening, we blended the butter, flour and sugar (for the base) until they reach a bread-crumb like consistency. This doesn’t really take a long time. Then we pressed this crumbly mixture onto the bottom of the baking tin and eased it up a bit around the sides (so that it fully coverd the base). Then we put it into the oven (after it was done pre-heating) for fifteen minutes.
Then we started work on the filling – which is super easy to make. First we whisked together the sugar and the flour. Once that was combined, we added the eggs, whisked that up, then added the lemons’ juice, and whisked again. My sister also added a pinch of lovely fragrant cinnamon and 1/4th of a tea spoon of some beautiful vanilla extract. Then we whisked it all up (it’ll be a liquid-y kind of consistency).
We took out the base once it was done baking in the oven – it should look golden brown. Then we pored our the filling over it, making sure it covered the entire base, and popped it back in the oven. It should sit there for about twenty minutes (at 180 degrees celsius, like before). After the time’s up, we took it out and DUG IN. 😀
You can cut them into squares or bars after it has cooled a bit – and don’t worry if they have a slight wobble to them, they’ll get firm as they cool further.
The base is like a yummy crumbly butter biscuit, and the filling is equally delicious and the lemon flavour is just SO good! If you’ve got a sweet tooth, you have got to try this one! 😀