Lemon Bars


Merry Christmas!

As I am writing this I am wondering how your Christmas has been. I hope it has been a happy and blessed one for you. Christmas is a season for gathering of families, friends, children, colleagues and neighbors… I always think the most important thing is the time we share together and the conversations, but yes it will be very nice if we could put something good to eat on our table!  So, it is a cake.  I have not updated a cake recipe for a long time now, but here comes one cake recipe. After all these heavy festive food during Christmas, I thought it will be good to have some refreshing citrus-flavor cakes.

Lemon Bars  (20 cm x 20 cm cake mold) 

– Crust
Butter or margarin    100g (at room temperature)
Sugar       45g
Flour        140g
Almond flour    20g
Vanilla essence

– Filling 
Juice from 2 large lemons (60cc of lemon juice)
Sugar   140g
Flour     1 table spoon
Egg       2  (at room temperature)
Water   50cc

Vanilla sugar (option)

1.  Preheat the oven to 175℃

2.  Make crust first.   Mix 140g flour and 20g Almond flour well.
Add 45g sugar. Mix well.  Cut the butter into small pieces with a knife
and add to the flour mix. Use a fork and work in butter until it is evenly
mixed in bits no larger than peas. Stir with fork. If it is too dry and need
some liquid, moisten to dough with water or you can add a couple of
drops of vanilla essence.

3.  Line the cake mold with baking paper.

4.  Press the mixture into the bottom of the mold evenly and bake for 25 minutes.

5.  Make filling.
Mix 140g sugar and 1 table spoon of flour in a small pan and add 50cc water.
Cook over medium heat for 3 minutes and stir constantly. Add 2 eggs. Mix constantly.
Take off from the heat and cool. Add  lemon juice and stir well.

6.  Pour over the crust and bake it for 20 to 25 minutes.

7.  Leave it in room temperature to the next day before you cut it.

8.  Cut them in to small square pieces.  If you like to dust with vanilla sugar, you can do it too.
You can freeze Lemon Bar in your freezer up to 3-4 weeks.

Bon Appetit!

xx Rie


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