I love lemons! Love lemony cakes and bakes even more! I had obsessed over this cake years back and this year round it is these Lemon bars. My friend introduced me to it, and it was love at first bite! I've had my friend make this for me a couple of times but had never bothered to bake it at home.
Last week, i had this major craving for some lemony-buttery goodness. So finally i baked it at home. The first time round, the crust was slightly browned, as the oven temperature too high, and also baked for too long. It was good, but the lime curd had dried a little instead of mouse like consistency it ought to be. The photos of the lime bars are from my second attempt. This time round i wanted to add some semblance of healthy something into it, and so i used part oats flour and also readjusted the oven temperature and baking time. The result as you can see is lush, moist, lemony, buttery, and can i say...healthy goodness, i just cannot get enough of.
It is a very delicate desert, and me with my heavy hand just could not get a neat slice, so i decided to click them in the tin itself before i gobble up everything. You absolutely must use country eggs to get this intense lemony yellow color. Salivating already?? Ah! When life hands you lemons, i say, make this lemon bars...much better than lemonade i promise! :).
I love it just the way it is, but if you so prefer, you can dust some powdered sugar and just slurp! slurp! away. Enjoy!!
For the Base
1/2 Cup - Plain Flour
1/2 Cup - Oats Flour ( blitz ready to eat oats)
100 gms - Butter, I used regular Amul butter
1/3 Cup - Icing Sugar
1/2 Cup - Granulated Sugar
1/2 Tsp - Baking Powder
2 - Country Eggs, medium sized, if small, use 3 eggs
1/3 Cup - Lime Juice
Zest of 2 Lime
Preheat oven to 170 centigrade and keep a 7 or 8 inch square ungreased baking pan ready.
Mix the ingredients for the crust, blitz in a food processor, then press it into the square baking dish to form the base and bake it for 20 minutes.
As the base bakes, take the ingredients for the lime curd, blitz it in the same food processor and pour this mixture on top of the hot pre-baked base and bake it further 20 mins.
The lemon bar is done when the top is soft yet firm to the touch.
Cool till the base of the pan is cooled enough to handle and then cut it into squares and serve.