Hello everyone,
I realise I have been neglecting my blog for quite some time now but I am back and I'm changing things up a bit! I've used this space primarily to share my love for beauty but it's time I incorporated the other love of my life into the mix, baking!
This is one of my own recipes that I have designed and want to share with you. It's an Easter inspired bake that I have named Lemon Bars!
There are three elements to this recipe, below is a list of the ingredients you will need:
Shortbread Base:
225g Softened butter
25g Sifted icing sugar
50g Caster sugar
225g Plain flour
50g Corn flour
Pinch of salt
Lemon Curd:
3 Eggs
200g Caster sugar
4 Lemons (roughly 125g Juice and the zest of 3)
125g Unsalted butter
Frangipane:
120g Soft butter
2 eggs
Juice of 1 lemon
60g SR Flour
100g Ground Almonds
flaked almonds for decoration
Preheat the oven to 180c and begin by lining your tin. I use a typical brownie tin 20cmx30cm. Make sure to leave an overhang of grease proof paper so that it is easy to remove the finished product.
Shortbread Base
Begin with the shortbread and weigh out the butter and sugar. Using a stand mixer with a paddle attachment or an electric whisk mix together on a medium speed until light and fluffy, scrape down the bowl and mix again to make sure all the ingredients are incorporated.
Don't be afraid of over mixing at this point, the lighter the mix just means more air is being trapped inside and the final product will be lighter and fluffier! This is what it should look like once it's ready.
Sift in the dry ingredients and combine. If using a stand mixer mix on the slowest setting. I would highly recommend not using an electric whisk for this part as it just won't have the desired effect. So the next best way is to just use your hands to work the ingredients together and knead into a dough.
When the mix begins to look like this remove from the bowl and place onto a floured work surface. Gently knead the dough so that it begins to form a ball and looks smooth on top.
Fight the urge to continue kneading, the less the better. If you knead more than necessary the final product will be tough and chewy not light and crumbly. When the dough looks like this transfer the ball into your greased tray.
Using your hands gently press the dough into the tin taking it right up to the edges.
Ensure the edges are pushed down and the whole thing is even so that it all bakes evenly and the edges won't burn.
Using a fork prick the bottom of the dough so that no steam gets trapped causing air bubbles.
Bake in the oven for 16-18 minutes until lightly brown and slightly springy.
Lemon Curd Filling
This lemon curd recipe is my very own that I have used time and time again, I finalised it in October 2010 it and has worked every time for me since.
In a heatproof bowl whisk the eggs with the sugar, lemon juice and zest.
At this point the mix will look pretty gross but stick with it!
The next thing to do will be to heat up some water in a pan and get it to simmer. Whilst that's going on chop your butter into cubes and set aside.
Getting the most out of your lemons is always a tricky one, over time I have found that zesting a lemon even if you don't need the zest will help release more of the juice inside. If you really don't want to zest just run the lemon through your hands or roll the lemon along the work surface to burst the pockets inside. Also top tip is leave your lemons out! Don't be temped to put them in the fridge.
Put your bowl over the water but make sure the water doesn't actually touch the bowl. Rule number 1 for making any type of curd is do not let it stop moving, stir constantly. Stir the mix until its hot, I know it may sound obvious (or stupid!) but periodically testing the temperature with your (clean) finger is the best way, when you feel that it's hot but you're not burning that is the time for the next step. Doing this regularly will ensure that you don't take it too far and it won't get too hot. All the while keep it on a low heat because cooking eggs in this way at too high a heat may cause them to scramble and the curd will be ruined.
The next step will take roughly 10 minutes but depending on your heat it may take a little longer. Add the butter a couple of cubes at a time and stir them in until they melt.
I find this is the time to switch from a spoon to a whisk and pick up the pace in your stirring. As the butter melts away add more butter until it's all completely melted. Keep the heat low as we still don't want the eggs to scramble.
Once the butter has melted you will notice a change in the colour, it will go from a creamy colour to a bright yellow. I switch back to a spoon at this point because it's easier to feel the mixture thickening. You will know it's ready when it coats the back of the spoon. Don't be temped to take it off the heat when it's still quite runny. It will thicken as it cools but getting it to the right consistency whilst on the heat is key.
When you think the curd is ready remove the bowl from the heat and cover with cling film to stop it forming a skin. press the cling film down on the top of the curd instead of across the top of the bowl making sure no air can reach it. This rule applies with most mixes including custard, ganache and mousse.
Chill the curd for around 20 minutes.
Once the short bread has completely cooled and the curd is around room temperature pour the curd on top of the shortbread.
Use a spatula to spread the curd to the edges ensuring there is a thick layer.
Once you get to this stage pop it in the fridge while you make the final element to the bars :)
Frangipane Topping
Cream together the butter and the sugar either in a stand mixer with the paddle attachment or with an electric whisk. Whilst whisking incorporate the eggs and lemon juice.
Once the eggs and lemon are whisked in add the flour and ground almonds and fold in. This should not resemble a cake mixture it will be much thicker.
The photo on the right is what the mixture should look like.
Dollop the mixture on top of the lemon curd, make sure to spread it out as it is difficult to spread!
Using a spatula really gently spread the mixture out to the edges. Take care not to bring the lemon curd above the frangipane, you want to keep the distinct layers.
Bake in the oven for 26-28 minutes at 180c, after 10 minutes sprinkle the flaked almonds on top and place back into the oven.
When the frangipane is done it will be golden brown and spring back if pushed down.
Leave to cool completely in the tin and gently lift out using the grease proof paper. Cut into bars and serve, they should last 2-3 days :)
I really hope you enjoyed this recipe and give it a go! I absolutely love it it is soo delicious, the tangy curd compliments the sweet frangipane and the shortbread and almonds give a nice crunch. Please show me any pictures you take of your bakes! Let me know if you liked this post and would like more baking posts in the future :)
Bethan x
