Aku memang menyesal giler buat lemon bars ni (I ate few bars!! habis diet aku!). Za, a friend who is currently residing in Riyadh, upload dalam facebook gambar lemon bars yang dia buat. Peh! kecur air liur makcik ni tengok. Comeynya, dah la kaler kuning. Aku suka kuih2, kek2 atau apa2 dessert yg kaler kuning. Why? Dunno.... susah nak cerita pesal aku suka. But yang pastinya, aku memang suka.
Oleh kerana godaan lemon bars yg susah nak ditepis tu, aku pun terus mengumpul bahan2 and buat the lemon bars. Nasib baik ler barang semua dah ada, tak payah susah2 aku nak keluar cari barang. The first batch of lemon bars yang aku buat, were gone immediately lepas the girls balik from school. Iman and Iffah love it a lot! Iman mintak aku buatkan lagi.
Sebagai ibu mithali (chewah! perasan!), maka, aku pun buat lagi another round of lemon bars but this time I double the ingredients. I had to go to kedai mamak beli lemons sebab lemons dah habis. Punya la mahal lemons mamak tu, RM1.50 sebijik. But lemons dia aku rasa grade A sebab besar dan gebu je. Bila grate the lemon, zest dia cantik.
Adapted from Joyofbaking
1/2 cup unsalted butter
1/8 cup confectioner's (powdered or icing) sugar
1 cup all purpose flour
1/8 teaspoon salt
1/2 cup granulated white sugar
2 large eggs
1/3 cup (80 ml)fresh lemon juice(approximately two large lemons)
2 tablespoons (25 grams) all purpose flour
Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.Butter, or spray with a non stick vegetable spray, an pan.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes or just until lightly brown around the edges.Remove from oven and place on a wire rack to cool while you make the filling.
In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth.Add the lemon juice and zest and stir to combine.Fold in the flour.Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
After 4 months, this is how I look like now...