I love lemons, I love them even more because they are one of the dessert things I can eat. MrsDrWho gave me some lemons and I saw Sarah Carey make Key Lime Bars and so Lemon Bars were born. They are tangy, sour and sweet, crunchy and smooth: a delightful combination.
This is very similar to the filling for a Lemon Meringue Pie. Sarah Carey warns against eating the uncooked egg yolks, but in Australia our eggs are very safe and, unless you are pregnant or have some other condition, we eat raw eggs in mousse and mayonnaises all the time.
I used Granita biscuits instead of Graham crackers which I can't buy, because they crumb so easily and beautifully. I used fresh lemon juice and the zest of a lemon. And that's about it. You could easily use limes, though I have no chance of finding 23 Key Limes here! It works best if you use fresh juice, rather then bottled, but sometimes beggars can't be choosers so go with what you have.
I used the correct tin, 8" or 20cm square, but both the base and the filling were much thinner than the one in the video. Next time I would probably use a large bar tin instead of the square one. I don't know why this happened? In the past BH&G have made twice the caramel filling to achieve the look on the cover of their magazine, and I might just double the filling too.
This is best made the day before required and refrigerated overnight. It is simply served with a dollop of whipped cream and a decorative slice of lemon. It will keep for a few days in an airtight container in the fridge.
Lemon, Not Lime, Bars serves 9-16
For the base
- 1 1/4 cups Granita biscuits, crumbed (I used 14)
- 80g butter, melted
- 50g caster sugar
For the filling
- 3 egg yolks
- 1 lemon, zested
- 1 tin sweetened condensed milk, 95g
- 160ml fresh lemon juice
- whipped cream
- thin lemon slices
- a dusting of icing sugar?
Grease and line a tin, or just grease a glass baking dish. Preheat the oven to 180*C or 160*C fan-forced. Mix the biscuit crumbs, butter and sugar til thoroughly combined.
Spread the crumbs in the tin, pressing down evenly and firmly. Bake for 10 minutes or until golden brown and dry. Cool on a rack. Leave the oven on.
While the biscuit base is baking make the filling. Whisk the egg yolks and zest for 5 minutes until very thick, then pour in the sweetened condensed milk slowly and beat for a further 3 minutes.
Add the lemon juice and whisk until just combined.
Pour the filling over the base and smooth. It says to wait until the base is cold but I am too impatient. Bake for 10 minutes at the previous temperature, turning half way through.
Cool completely, then cover and refrigerate for at least 4 hours or overnight.
Slice and enjoy!!