45.lemon bars
Of all the bars I've made so far,this is the only one I've baked. It's quite like a lemon meringue pie in a bar minus the meringue. I made the base from flour, sugar and zest. Instead of caster sugar, icing sugar was used and it made the dough much lighter and softer.
The second layer of this bar was made from egg, lemon zest and juice and sugar. This is the part that reminded me of a lemon meringue pie. This was poured over the base that had been baked for a few minutes and baked again. Cooled and put in the fridge overnight.
Not too tangy, gooey, crumbly and had a melt in the mouth feel which I believe is owed to the icing sugar.
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