Sweet Lemon & Shortbread Bars. Sweet lemon and sweet lime refer to a diverse groups of citrus hybrids that contain low acid pulp and juice. They are hybrids often similar to non-sweet lemons or limes, but with less citron parentage. Sweet limes and lemons are not sharply separated: The same plant may also be known by different.
The Sweet Lemon also called as sweet limetta origin from South East Asia in Mediterranean region that has green colored pulp grown in tropical and sub-tropical climatic condition. Sweet lemon and sweet lime refer to many citrus hybrids that contain low acid pulp and juice. The Sweet lemon is medium-sized with an overall rounded shape and a slightly flattened bottom. You can have Sweet Lemon & Shortbread Bars using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sweet Lemon & Shortbread Bars
- It's of For the shortbread base layer.
- It's 30 g of icing sugar.
- It's 100 g of unsalted butter, at room temp.
- Prepare 125 g of plain flour.
- Prepare Pinch of fine salt.
- It's of For the Lemon filling.
- You need 2 of large free range eggs.
- It's 1 of egg yolk.
- It's 180 g of caster sugar.
- You need 80 ml of Lemon Juice.
- It's 1/2 TSP of Vanilla extract.
- You need 2 tsp of finely grated lemon zest.
- It's 1/4 tsp of baking powder.
- You need 2 Tbsp of plain flour.
- Prepare of Icing sugar for dusting.
Its relatively smooth skin is yellow with a pale green tint, developing an orange hue when fully ripe. When life gives you lemons, make these citrusy treats! Discover our world & be inspired by our women shoes, bags & watches. Designed in Belgium & made in Italy.
Sweet Lemon & Shortbread Bars instructions
- Grease and line with parchment a 8x8 inch baking pan..
- Make the shortbread base layer. In a mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar until pale and fluffy. Add the flour and salt and mix gently until well incorporated. Break into pieces and press evenly into the bottom of the prepared baking pan. It may seem at first like it won't spread across the whole pan, but it will if you persevere! Pop the pan into the fridge while you preheat the oven to 180C fan..
- When the oven is up to temperature, place the baking pan into the centre and bake for 20 minutes, or until the top appears matte and puffed, and the edges are just starting to brown. Meanwhile, make the Lemon Layer..
- To make the lemon layer, in a clean mixing bowl place the eggs, egg yolk and sugar and beat on a medium - high speed until paler in colour, light and airy. This should take around 3-4 minutes..
- Gently mix in the lemon juice, lemon zest, vanilla extract. Sift in the flour and baking powder over the top. Mix this in very gently until fully incorporated..
- Pour this lemon mixture over the still hot shortbread, then return to the oven and bake for an additional 18 to 20 minutes, or until the top is set. Remove from the oven and place the pan onto a wire rack to cool completely. Once cooled, remove from the pan and slice. Dust with icing sugar just before serving..
The Persian Sweet Lemon is juicy and completely sweet. Very delicious with no acidity at all. Very high in Vitamin C, and a natural cold remedy. Cut into fours and eat fresh. The term sweet lemons comes from the saying, "When life hands you lemons, make lemonade." It means making the best of an undeniably bad situation, even if it involves complete and utter denial.
