Lemon Butter Bars

Ingredients

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The following ingredients have 12 Servings

• FOR THE SHORTBREAD BASE :
• INGREDIENTS
• 142 gms unsalted butter cold (but not hard)
• 180 gms plain flour/all purpose flour/maida
• 25 gms granulated sugar
• 14 gms powdered sugar
• FOR THE LEMON CURD :
• INGREDIENTS
• 3 large or 4 small egg yolks
• 150 gms plus 2 tbsp powdered sugar
• 20 ml Lemon Juice (Indian Lemons)
• 57 gms softened unsalted butter
• 1 pinch Salt (if you use salted butter do not add this pinch of extra salt)
• 2 tsp Lemon zest

Instruction

• FOR THE SHORTBREAD BASE : Preheat oven to 160°C.
• In a large bowl cream butter and sugar with an electric whisk till smooth and fluffy.Add the flour and start mixing with the tips of your fingers.We do not want to make a dough but want everything to come together and incorporate well.
• Pack this mixture into the prepared pan spreading and levelling it well and covering the base of the pan.Prick all over with a fork and bake in the oven for 50 minutes to 1 hour till the edges start turning brown and the middle is golden brown.
• Do not bake more than this.While the Shortbread is baking,make the Lemon Curd!
• FOR THE LEMON CURD : Keep a strainer ready over a pan or a saucepan.
• In another saucepan add yolks and sugar and beat with a spatula till well blended.Add the juice,butter and salt and cook on the lowest heat possible for 5 - 6 minutes till the mixture thickens and coats the back of a spoon.
• Keep stirring all the while.The mixture should change from transparent to opaque and look like a custard.
• Please do not boil as the eggs will get cooked leaving you with a lemon omelette which you do not want!
• Strain the curd through the strainer pressing it with the back of a spoon or a spatula to squeeze out maximum curd.Discard any residue in the strainer.
• MAKING THE BARS : Pour the Lemon Curd over the prepared Shortbread base and spread with a spatula covering the top completely.Reduce heat in the oven to 150°C and cook the lemon curd covered Shortbread for 10 - 12 minutes.
• Take out and leave to cool by itself in the pan.Refrigerate for 30 -45 minutes and take out.
• Run a knife around the edges and gently remove the slab of shortbread.It will come out easily and place it on a cutting board.With a long and sharp knife cut it into four equal strips and cut each strip into a further of 3 bars each.
• Dust the bars with powdered/icing sugar and serve with tea!