Perfect Lemon Bars By Dapur Sinolin
INGREDIENTS :
For bases:
- 200 grams of butter
- 150 grams of sugar
- 150 grams of flour
To fill lemons:
- 3 tablespoons wheat flour
- 3 eggs
- 180 grams of sugar
- 2 teaspoons grated lemon zest from 2 large lemons
- 2/3 lemon juice
- 1/3 cup of milk
Topping:
- mint sugar
- lemon wedges
- Preheat oven to 180ºC (350ºF). Grease and line a 20 x 30cm cake tin with parchment paper. Place the sugar, coconut, flour, and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the tin. Bake for 15 minutes or until lightly golden. Set aside to cool a little while you make the lemon filling. Reduce the oven temperature to 160ºC (325ºF).
- For the lemon curd, place the sugar, cornflour and 400ml water in a large saucepan and stir until you have a smooth mixture. Stir in the lemon zest and juice, egg yolks and salt. Place over a medium heat and keep stirring while the mixture boils, for about 10–12 minutes. Whisk in the flour to remove any lumps and add the butter until it has melted, then remove the pan from the heat and allow to cool.
- Carefully pour the filling over the cooked base and bake for 20 minutes or until just set. Refrigerate for at least 2 hours or until firm. Dust with icing sugar and slice into 12 to serve.
