Thursday, September 13, 2012

Lemon Bars

When I saw this lemon bars in here, I was attracted immediately by the color of the lemon filling. The color was so bright and radiant that I wanted to bite into it lol.

Everything went smooth until I started to pour the lemon topping onto the biscuit base. As I was using removable cake pan, the topping actually leak out from the side of removable base and made a mess all over the place. I almost gave up since the topping left only less than half but I decided to proceed with the baking for the sake for going through the process lol. Luckily I did, the outcome actually surprised me. Although the look is not attractive as Evan's but it actually didn't speak justice for the taste.

Recipe from Evan's Kitchen Rambling.

For the crust :
113.4g butter
55g granulated sugar (I reduced to 45g)
3/4 tsp vanilla extract
1/8 tsp salt
110g all-purpose flour

For the lemon topping :
225g sugar  (I used 180g)
3 tbsp all-purpose flour
3 large eggs
1/2 tsp finely grated lemon zest
1/2 cup strained fresh lemon juice
icing sugar, for dusting

Method :
1. for the crust, melt butter in medium saucepan. remove from heat and stir in sugar, vanilla, and salt. add the flour and mix just until incorporated. press the dough evenly over the bottom of a lined 8-inch square pan. bake in a preheated oven of 180C for 25 to 30 minutes, or until the crust is well browned at the edges and lightly browned in center.

2. for the lemon topping, stir together the sugar and flour in a medium bowl until well mixed. whisk in the eggs. stir in the lemon zest and juice. when crust is ready, turn the oven down to 150C and pour in the filling. bake for 20-30 mins until topping is puffed at the edges and no longer jiggles in the center.

3.Set on a rack and cool completely in pan. when cool, transfer to cutting board and cut into 16 bars or desired size. 

4. sieve icing sugar over bars just before serving.
The crust is slightly crispy with buttery taste, nice but due to the leaking of topping thru the biscuit base, some parts are actually a bit too moist. The lemon topping is full of lemon flavour but is too sweet for me even I had reduced the sugar, need to reduce further. Although mine is considered a failure but still tasted quite good and dear brother actually like it, he finished most of the bar all by himself lol.


  1. Jess, actually it can't tell the lemon filling actually leak out from the pic. The slices still look so proportion in layers.
    I love everything with lemon, want to have one pls!

  2. Jess, I do agree with you, I also love these lemon bars. The brown & yellow goes very well together & I sometimes use this as a concept in taking my photos, hehehe. Looks like we share some similarities here. I'm a fan of Evan's Kitchen Ramblings & I bought 2 rectangle dishes from Daiso last week & they are in the exact same pattern with yours. At 1st, I wanted to use the dishes for my Shanghai Mooncake, but at last, I changed my mind! Wink wink!

  3. Your lemon bars look pretty. Definitely love to try this with more reduced sugar as you said.

  4. It looks delicious. I think a thin layer of lemon filling works well.

  5. With spring form or removable base pan. Def helps if we wrap them with foil

  6. no jess, it looks very attractive and sounds too delicious!! Not a slight of failure! cmon jess, i dont mind eating a slice NOW!!

  7. Great looking lemon bars...and I am with you that most of the lemon bars are very sweet...but yours look beautiful!
    Have a wonderful week Jess :)

  8. Hi Jess.. I tried baking this today and the crust came out too 'wet' like it has excess butter in them. Taste really good though.. Kinda like pineapple tart..

  9. Hi BakeCookLove, mine is moist but not wet, may be cos most of the filling has leaked out?


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