Tea Time Lemon Bars : tangy and sweet and, most of all, so refreshing.
One of my friends live in Austria. While visiting me several weeks ago, she brought this recipe with her. The moment I spotted the ingredients, I thought of tea time dessert. What surprised me the most was that it does not include baking powder and (how wrong I was) too little flour. Since there are beautiful fresh lemons all over the place, I decided to make the bars ASAP to capture their fragrance. Perfect lemons’ refreshing flavours really makes you have several bars.
To make you feel better let me tell you: I cut small ones 1 x 2 inches so I did not feel that bad having several of them. After all, they were so small ……
Whenever I make something lemony, my son complains about too tangy taste and having that in mind, I really stuck to the original recipe and it proved to be so clever thing to do 🙂
This is so balanced one, not overpowered with anything, so , people, these are highly recommended !
To make the mission complete I always peel some lemons for Limoncello from Scratch:
I really cannot resist: this time of year is the best to capture the whole bouquet of this fruit since it releases fresh, vibrant fragrance and it is really the best moment to make Limoncello for goodies to make and bake during rest of the year.
Tea Time Lemon Bars
- Ingredients for the crust:
- 1 cup flour
- 5 Tbsp powdered sugar
- 3 Tbsp corn starch
- 2 sticks unsalted butter + extra for the baking dish
- Pinch of salt
- Ingredients for filling:
- 1 cup sugar
- 4 eggs
- 3 Tbsp flour
- 1/2 cup lemon juice ( 2 medium sized lemons, squeezed )
- zest of 1 lemon
- 1 tsp powdered sugar to sprinkle over cooled bars
Preheat the oven to 170 C / 338 F.
Using fingers, combine flour, powdered sugar, corn starch, pinch of salt and butter on a clean working surface.
Flour the surface and roll the crust to fit 8 x 12 inches baking pan, previously buttered.
Bake the crust for 15 minutes.
While the crust is baking, in a bowl, whisk eggs with sugar and add flour,lemon juice and zest.
Pour over baked crust while still hot and bake for additional 20 minutes.
When done, cool at least for two hours.
Sprinkle with powdered sugar before serving.