Share these delightful lemon bars with buttery shortbread crust over a cup of tea, or slice them into small squares to serve a crowd.
Ingreadient:
- 1 cup (215g) caster sugar
- 1 tablespoon finely grated lemon rind
- ½ cup (125ml) lemon juice
- 2 egg yolks
- 4 whole eggs
- 150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes
- 3 teaspoons cornflour
- 100g Western Star Chef’s Choice Butter, chopped, softened
- 1 teaspoon vanilla extract
- ¼ cup (55g) caster sugar
- 1 egg
- ⅓ cup (35g) desiccated coconut
- ¾ cup (115g) plain flour
- Icing sugar mixture, to decorate
Direction:
- Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, whisking, for 3 minutes or until sugar has dissolved
- Gradually add the butter, one or two cubes at a time, whisking continuously. Remove from heat. Whisk in cornflour. Set aside to cool slightly while making the base
- Preheat the oven to 180°C/160°C (fan-forced) and grease a 20cm square cake tin. Line base and sides with baking paper, extending paper 2cm above pan edges
- Beat butter, sugar and vanilla together with an electric mixer until light and fluffy. Beat in egg. Mixture will look curdled at this point
- Add coconut and flour and beat on low speed until combined. Spoon into the base of the prepared pan and spread evenly with a spatula or back of a spoon. Bake for 15 minutes or until light golden. Remove from oven
- Pour over warm lemon butter filling. Bake for 20-25 minutes or until set. Remove. Cool to room temperature, then refrigerate until firm
- To serve, dust with icing sugar and slice into bars with a hot knife
