What a week! It’s still super hot here, which means it’s even hotter where I work, and we’ve been busy doing window displays and making things pretty for a Mad Hatter’s Tea Party themed day. I got up at 7am yesterday and made 40 jam tarts before 9:30 and then went to work. And I’ve been helping Oli clean his house, which he moved out of yesterday. All in all I’m pretty tired, but luckily I made these lemon bars earlier in the week when things were less busy – but I’ve also been too busy to eat them. That will change today.
I got my food processor on Monday, which is very exciting, although I haven’t used it yet, because somewhere in my head I thought that making lemon bars would require a food processor. Nope. One day I will learn to read recipes. So as it turned out they were pretty straightforward, and just involved a lot of zesting of lemons (managed to grate my thumb – safety warning). I have eaten one, and they were good, and very lemony (duh), but other than that, not that exciting. When I was making them I was thinking of the tartest lemon tart I ever had which was made by Jordi, it was delicious but also made you pull a face every time you took a bite because the lemon was so strong. I thought my lemon bars might turn out like that, but almost disappointingly, they didn’t.
This time next week I will be on a plane to Canada, so if my to do list before then doesn’t stop me (seriously, I have so much to do), I will be queuing new posts whilst I’m gone and it will be just like I’m here. Except I won’t have much interesting to report. Maybe I’ll edit them with exciting Canada updates. We’ll see. I’m not committing to anything here.
As a final note, I will apologise for a lot of the recipes being from the Hummingbird Bakery at the moment. It will get more varied come autumn when we’re doing apple, fig and pear recipes, promise.
Next week: Peaches and Yogurt Ice Cream
Lemon Bars (from the Hummingbird Bakery Cookbook by Tarek Malouf)
Makes about 12
210g caster sugar
100ml freshly squeezed lemon juice
3 tsp grated lemon zest
290g plain flour
70g icing sugar
2 tsp grated lemon zest
1. Preheat the oven to 170C/Gas 3. Line a 33 x 23 x 5cm baking tray with greaseproof paper.
2. For the base, put the flour, sugar, butter and lemon zest in an electric mixer and beat together until the mixture resembles breadcrumbs (or rub the butter into the dry ingredients by hand). Press the dough together with your hands, then press it evenly into the base of the tray. Bake for about 20 mins, or until light golden. Leave to cool slightly.
3. Put the sugar, eggs, lemon juice and zest in a bowl and whisk until well mixed. Pour carefully over the baked base and return to the oven. Bake for 20 mins, or until the edges are golden brown and the topping has set. Leave to cool completely, then cover and refrigerate overnight.