Every so often I just fancy baking without being too fussed to eat the end result (I know, weird, but it does happen on the odd occasion) and this week I had one of these times. I was raking my brain trying to think about what to make that would still go down well at my house without then leading to being tempting treats in the house for me later in week when I’m being good. This is particularly important as most recently my willpower hasn’t been at its best so I’m better not having it in the house otherwise I’ll hit a midweek slump and a whole batch of baking will be gone in one. Not good.
So, light bulb moment of something lemony similar to the mini lemon loaves I made, which I promise I will post the recipe for I just want to tweak it a couple of times before I do, but I thought of lemon slices. Now I’ve never made my own lemon curd, and to be honest, I’m not a lemon fan. I can just about take it in some hot water every so often or a dash on pancakes with sugar on pancake but generally whenever my mum would make homemade lemon tarts (with homemade lemon curd) she would have to make me jam tarts instead as I wouldn’t eat them. However, my partner is partial to such desserts and does enjoy a good lemon meringue so I figured these Betty Crockers bars would be perfect.
1 Cup Plain Flour
½ Cup of Softened Butter (salted or unsalted it doesn’t really matter)
1 Cup Caster Sugar
¼ Cup Icing/Powdered Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Lemon Peel Grated
½ Teaspoon Baking Powder
¼ Teaspoon Salt
1. Preheat the oven to 150-180⁰c (my oven always runs hot so I have to go for a slightly lower temperature)
2. In a large bowl, rub together the flour, icing sugar and butter. It may take a few minutes but it will eventually turn into a breadcrumb consistency then it should all of a sudden start coming together. Be careful how long you keep mixing it for as the butter warms it will before more difficult to keep its shape.
3. Press the dough into a 8×8 tin, ensuring you do around 1-2cm sides to contain the lemon mixture, if it’s non-stick you can get away with not greasing the tin – trust me on this.
4. Bake in the oven for 15-20 minutes, until it’s starting to go slightly brown. As you will be re-baking you don’t want to overcook the bottom.
5. Whilst that’s cooking, whisk together the remaining ingredients until it’s light and fluffy. This can take a few minutes, so just keep going with it. I used an electric whisk to help speed it up but it still took a fair few minutes.
6. Once the base is done, take it out the oven and pour the lemon topping straight onto the base and put back in the oven for a further 20-30 minutes.
7. Keep a check on this, I had to cover the top with tin foil at the 10-15 minute mark as the top started to brown a lot quicker than expected, but it’s done once the filling doesn’t wobble when moving it or leave an indentation when you press on it.
8. Leave to cool, then remove from tin and cut into slices.
9. Dust with icing sugar to finish.
Nutritional Information – Serves 12
Of which is sugars: 19.4g
Of which is saturated: 5.1g