- For crust
- 1 3/4 cup all purpose flour/ maida
- 2/3 cup powder sugar (confectioners sugar)
- 1 tsp grated lemon zest
- 1/4 cup corn starch
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into 1 inch cubes
- Lemon Filling
- For Lemon filling
- 4 large eggs
- 1 1/3 cup white sugar
- 3 tablespoon all purpose flour/maida
- 2 teaspoons grated lemon zest
- 2/3 cup lemon juice
- 1/3 cup milk
- 1/8 teaspoon salt
Line a 9 X 13 baking dish with parchment paper (base and height). I used the knead paddle in the food processor to make the crust.
Process flour, powdered sugar (make it at home by blending 1 cup sugar with 1 teaspoon of cornflour.The cornflour prevents the sugar from caking), cornstarch, salt and lemon zest and pulse until it’s combined. Add butter and process to blend for 10 seconds. Then pulse till the mixture is light yellow color and has the constancy of semolina (rava)/ corn meal. Cornstarch gives the crust a melt-in-your-mouth consistency.
Pour this mixture into the lined baking tray and flatten with your fingers or the bottom of a measuring cup. Cool this in the fridge for 30 minutes. Preheat oven to 350 degrees F and bake for 20-25 minutes till the crust is golden brown.
The lemon filling must be added to a warm crust, so be sure to prepare the filling while the crust bakes. Whisk eggs, sugar and flour. Add lemon juice, zest, milk and salt to this mixture and blend well.
Reduce oven temperature to 325 degrees F. Pour the lemon filling on the warm crust and bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the bake along with the parchment paper on to a wire rack and let it cool for 20- 30 minutes. The lemon bars firm in this cooling process. Sieve powdered sugar over it and cut into squares. If you prefer your lemon bars really sweet, increase the amount of sugar by a few tablespoons. Enjoy!
Cut into desired size: enjoy a refreshing treat
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