Lemon Bar is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Shortbread base – Unsalted Butter 57g – Sugar 20g – Lemon Zest 1g – Salt a pinch – Cake flour 67g (it’s fine to use all-purpose flour) Lemon filling – Whole eggs 128g – Sugar 128g – Lemon zest 6~8g – Salt a pinch – Cake flour 35g (it’s fine to use all-purpose flour) – Lemon Juice 80g
1. Lightly beat the butter and mix in the sugar, lemon zest, and salt. 2. Lightly cream the mixture followed by mixing the sifted cake flour. 3. Roll out the dough such that it forms 13.5cm x 13.5cm square and rest in the freezer for 30mins. 4. Place the dough inside the square pan (lined with parchment paper in advance) and bake it at 165°C for 15mins. 5. Let it cool down completely.
1. Add whole eggs and sugar/lemon zest into a bowl and mix. 2. Add 1 into sifted cake flour/salt and mix well until you don’t see any lumps. 3. Add the lemon juice and mix well. 4. Bake at 160°C for 22~24mins (pre-heat to 160°C)