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LIFESTYLE: Lemon Bars by Deepa Wallis of Lazy Giraffe Jewellery


Sweet and tangy, these lemon shortbread bars are a beautiful slice of sunshine for a summers day. Serve in large bars for an indulgent treat or in small squares as after dinner treats.


Lemon Bars makes 12 bars / 24 squares


For the base: • 140g of very cold butter • 200g plain flour • 100g caster sugar • splash of milk


Instructions: 1) Preheat your oven to 200c / 180c fan / gas mark 6 2)


Grate the butter in to a large


bowl, grating the butter makes it much easier to work in to a crumbly texture later, you need to make sure


89 | ukhandmade | Summer 2011


For the lemon layer: • zest and juice of 4 unwaxed lemons • 3 eggs


your butter is very cold otherwise you’ll get squished butter rather than grated butter! 3) Add in the flour and sugar and rub it all together with your fingers until it has a texture of breadcrumbs. Stir the milk in with a spoon so it makes the mixture slightly wet. 4) Grease and line a square 22 inch cake tin and press the crumb mixture into the tin. A potato masher works well here to give you a nice even layer. 5) Bake for 15 - 20 minutes until the base is golden brown on top. 6) When the base comes out of the oven press down again gently with the back of a spoon, or the potato masher.


• 200g caster sugar • icing sugar for dusting


Instructions: 1) Whisk all the ingredients together except the icing sugar. 2) Pour onto the shortbread base as soon as it comes out the oven. 3) Bake for 10 - 15 minutes until the mixture is set. 4) It is hard to resist but leave the tin to cool completely before you remove from the tin and cut into portions. 5) Dust with icing sugar and serve.


The lemon bars keep best covered in the fridge, and they are very refreshing when cold too.


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