I discovered and fell in love with lemon bars at a "hole-in-the-wall" Australian "Milk Bar"/cafe in Newport, RI a few years ago. (Meg's Aussie Milk Bar, for anyone looking to travel to Newport any time soon; they also have the BEST Chai that I've ever had!).
A "Milk Bar" was a popular type of establishment in Australia in the 1930s and 40s, and they were comparable to a corner deli or snack bar where you could pick up a newspaper and a milkshake, but in the 40s they actually began to sell groceries and evolved into "General Store" type establishments. The history is so very interesting, and the fact that an Australian and his American wife, Meg, own the cafe makes it all the more worthwhile to experience!
Will & I have been going to Newport together for more than 7 years now, but since we discovered Meg's, we can't be in Rhode Island without stopping in and grabbing a Chai and a Lemon Bar.
When we can't get to Newport, I like to bring Meg's to us by making my own version of these lovely bars, and you won't believe how easy they are to make! ( I even made a video that shows you how to make them, step by step!)
Ingredients:
The Crust:
1/2 Cup Granulated Sugar
1 Cup Salted Butter (softened)
2 Cups Flour
The Lemon Layer:
2/3 Cups Fresh Squeezed Lemon Juice
1 1/2 Cups Granulated Sugar
1/4 Cup Flour
4 Large Eggs
Confectioner's Sugar for Topping! (1/4 Cup)
Directions:
Pre-Heat oven to 350°F.
Make the crust: combine Granulated Sugar, Butter and Flour in a large bowl, and use a hand or stand mixer with paddle attachment to combine the mixture until it forms medium-sized crumbs (about the size of a dime or nickel or smaller).
Take the crumb mixture and place it into an 11x17 metal baking tray. Use your hands to flatten the mixture evenly into the pan until the crust is 1 solid rectangle of the same thickness.
Bake the crust in the oven at 350°F for 18 minutes or until light golden brown. We will be baking it again, so we do not want to overcook the crust!
While the crust is baking, make the Lemon Layer! Pour 2/3 Cups of Lemon Juice into a bowl, and combine with Sugar and Flour.
Add the Eggs 1 at a time, using a hand mixer to combine the mixture between each egg.
Beat the mixture with your electric hand mixer or stand mixer with the whisk attachment for at least 2-3 minutes. The mixture will become more airy and lighter in color.
Once the crust has finished baking to light golden brown, remove it from the oven and pour the Lemon mixture over the crust in the pan, and place the tray back into the oven at 350°F and bake for 20-25 minutes.
Remove the tray from the oven and let cool for at least 1 hour before sprinkling confectioner's sugar on top and slicing into squares.
Store in the refrigerator in an airtight container for up to 1 week. Lemon bars can easily be frozen and brought back to room temperature to be enjoyed; before freezing, wrap individual squares in plastic wrap. Store up to 2 months.
If you try my recipe out, take a photo and tag me on Instagram on your stories or your posts @The_Yes_Chef so I can see your awesome work!!
Comentários