#nancyatherton

Lemon Bars

I adore desserts that combine sweet and sour flavors. This is unsurprising when you consider that I’m Maharashtrian with an inherited love for srikhand. These lemon bars with their shortcrust cookie base and gelatinous lemon top are fantastic.

I found the recipe at the back of a Nancy Atherton book I’d read over a decade ago- the book called these Lilian’s lemon bars.

Cookie base:

Heat oven to 350. Cream 1/4 cup of sugar and 1/3 cup of butter. Add 1 cup of all purpose flour and mix till crumbly. I use my kitchen aid and make sure everything stays cold. Press down into the bottom of an ungraded 8x8 inch pan and bake for 15-18 min till light gold

Lemon topping:

Meanwhile combine 2 eggs, 3/4 cup sugar, 2 tbsp flour, 1/4 tsp baking powder, 2 tsp lemon zest and 3 tbsp lemon juice. Whisk till smooth and non-lumpy. Pour over hot cookie base and back to oven for about 15-20 min till edges are brown and center is set