Either use finely grated lemon zest and juice or finely grated lime zest and juice, depending on which citrus flavour is desired.
125g (4½ oz) softened butter
40g (1½ oz) icing sugar
150g (5 oz) plain flour - plus 2 tablespoons of plain flour
225g (8 oz) cater sugar
2 tsp finely grated lemon or lime zest
125ml (4½ fl oz) lemon or lime juice
You will need 20cm (8 in) square tin, line the base and sides with tin foil, extending the tin foil 2cm (¾ in) above the edge of the tin. This will help to ease out the bar when ready for slicing.
Pre-heat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Beat the butter and icing sugar in a small bowl until smooth. Stir in the 150g (5 oz) of flour. Press the mixture evenly over the base of the prepared tin. Bake in the pre-heated oven for about 15 minutes until browned lightly. Meanwhile, place the eggs, caster sugar, remaining 2 tablespoons flour, zest and juice in a bowl. Whisk until combined. Pour the egg mixture over the hot base. Return to the oven and bake for 20 minutes or until firm. Cool in the tin on a wire rack before cutting into squares. Dust with extra sifted icing sugar, if desired or a slice of thinly sliced lemon/lime. Store sliced, covered in the refrigerator for up to three days.
Lastly, sit back, relax and enjoy a slice or two of your delicious citrus bar(s) you have created.... oh yes what joy....mmmmm!
It has been a very busy period for me since Easter. Hopefully now that things are starting to calm down I will be back to ‘normal’ baking and blogging once again. Gosh I have missed you guys!!