Lemon Bars
Totally zingy and uplifting with a cup of tea, these lemon bars are made with a coconut base and a delicious lemon filling.
12
Servings
15
Prep (min)
35
Cook (min)
easy
Difficulty
Ingredients
-
Caster sugar
–
525.0
g
-
Desiccated coconut
–
75.0
g
-
Plain Flour
–
350.0
g
-
unsalted butter
–
250.0
g
-
Cornflour
–
50.0
g
-
Water
–
400.0
ml
-
Lemons
–
3.0
-
Free range egg yolks
–
4.0
large
-
Icing sugar
Instructions
-
1
Preheat oven to 180ºC (350ºF). Grease and line a 20 x 30cm cake tin with parchment paper.
-
2
Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. Press the mixture into the tin.
-
3
Bake for 15 minutes or until lightly golden. Set aside to cool.
-
4
Reduce the oven temperature to 160ºC (325ºF).
-
5
For the lemon curd, place the sugar, cornflour and 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 medium heat and keep stirring while the mixture boils for about 10–12 minutes.
-
6
Whisk in the flour and add the butter until it has melted, then remove the pan from the heat and allow to cool.
-
7
Pour the filling over the cooked base and bake for 20 minutes or until just set.
-
8
Refrigerate for at least 2 hours or until firm. Dust with icing sugar and slice into 12 to serve.
Nutrition
Per serving