×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Lemon Bars

A quick dessert that packs a zesty zing!

150 12
Lemon Bars | DonalSkehan.com, A quick dessert that packs a zesty zing!

desserts-baking

Lemon Bars

A quick dessert that packs a zesty zing!

Wednesday, May 8, 2019
US / METRIC

For the base:

225g caster sugar

75g  desiccated coconut

300g plain flour

200g unsalted butter, melted

 

For the lemon filling:

300g caster sugar

50g cornflour

400ml water

3 lemons

4 large free range egg yolks

50g plain flour

50g butter

Icing sugar, for dusting

For the base:

1 cup caster sugar

3/4 cup desiccated coconut

2 1/4 cup plain flour

3/4 cup unsalted butter, melted

 

For the lemon filling:

1 1/3 cup caster sugar

1/2 cup cornflour

1 3/4 cup water

3 lemons

4 large free range egg yolks

1/3 cup plain flour

1/4 cup butter

Icing sugar, for dusting

20 x 30 cm cake tin

Large sauce pan

Large mixing bowl

Whisk

Parchment paper

150mins
Serves 12

These are lovely zesty lemon bars but could easily be transformed into lime bars which would be equally as tasty by switching out the lemons for limes.

Preheat oven to 180ºC (350ºF). Grease and line a 20 x 30cm cake tin with parchment paper. Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the tin. Bake for 15 minutes or until lightly golden. Set aside to cool a little while you make the lemon filling. Reduce the oven temperature to 160ºC (325ºF).
For the lemon curd, place the sugar, cornflour and 400ml 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 a medium heat and keep stirring while the mixture boils, for about 10–12 minutes. Whisk in the flour to remove any lumps and add the butter until it has melted, then remove the pan from the heat and allow to cool.
Carefully pour the filling over the cooked base and bake for 20 minutes or until just set. Refrigerate for at least 2 hours or until firm. Dust with icing sugar and slice into 12 to serve.
150mins
Serves 12

Ingredients
US / METRIC

For the base:

225g caster sugar

75g  desiccated coconut

300g plain flour

200g unsalted butter, melted

 

For the lemon filling:

300g caster sugar

50g cornflour

400ml water

3 lemons

4 large free range egg yolks

50g plain flour

50g butter

Icing sugar, for dusting

For the base:

1 cup caster sugar

3/4 cup desiccated coconut

2 1/4 cup plain flour

3/4 cup unsalted butter, melted

 

For the lemon filling:

1 1/3 cup caster sugar

1/2 cup cornflour

1 3/4 cup water

3 lemons

4 large free range egg yolks

1/3 cup plain flour

1/4 cup butter

Icing sugar, for dusting

You'll Need

20 x 30 cm cake tin

Large sauce pan

Large mixing bowl

Whisk

Parchment paper

You might be interested in...

recipes

Chocolate Snickers Bars

Chocolate Snickers Bars
recipes

Banoffee Pie

Banoffee Pie
recipes

Lemon Curd Cake

Lemon Curd Cake
recipes

Mini Lemon Curd Cheesecakes

Mini Lemon Curd Cheesecakes