Share these delightful lemon bars with buttery shortbread crust over a cup of tea, or slice them into small squares to serve a crowd.
Lemon Butter Filling
Ingredients
1 cup (215g) caster sugar
1 tablespoon finely grated lemon rind
½ cup (125ml) lemon juice
2 egg yolks
4 whole eggs
150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes
3 teaspoons cornflour
Method
Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, whisking, for 3 minutes or until sugar has dissolved
Gradually add the butter, one or two cubes at a time, whisking continuously. Remove from heat. Whisk in cornflour. Set aside to cool slightly while making the base
Shortcrust Base
Ingredients
100g Western Star Chef’s Choice Butter, chopped, softened
1 teaspoon vanilla extract
¼ cup (55g) caster sugar
1 egg
⅓ cup (35g) desiccated coconut
¾ cup (115g) plain flour
Icing sugar mixture, to decorate
Method
Preheat the oven to 180°C/160°C (fan-forced) and grease a 20cm square cake tin. Line base and sides with baking paper, extending paper 2cm above pan edges
Beat butter, sugar and vanilla together with an electric mixer until light and fluffy. Beat in egg. Mixture will look curdled at this point
Add coconut and flour and beat on low speed until combined. Spoon into the base of the prepared pan and spread evenly with a spatula or back of a spoon. Bake for 15 minutes or until light golden. Remove from oven
Pour over warm lemon butter filling. Bake for 20-25 minutes or until set. Remove. Cool to room temperature, then refrigerate until firm
To serve, dust with icing sugar and slice into bars with a hot knife
Tips & Hints
Slicing with a hot knife is key as the lemon butter sticks to the knife. Dip knife in hot water and dry with a tea towel before slicing. This gives a lovely straight edge.
Store bars in an airtight container in the refrigerator for 2-3 days.
