makes
16
prep
20 minutes
cook
1 hour
difficulty
Easy
makes
16
serves
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
Base
- 150 g (1 cup) plain flour
- 50 g (¼ cup) caster sugar
- 150 g chilled butter, diced
- 1 tsp natural vanilla essence or extract
Topping
- 3 eggs, at room temperature
- 165 g (¾ cup) caster sugar
- 1 tbsp finely grated lemon rind
- 125 ml (½ cup) strained freshly squeezed lemon juice
- 2 tbsp flour
- icing sugar, to dust
Cooling time 1 hour
Instructions
Preheat oven to 180°C. Grease a 16 cm x 26 cm (base measurement) slice tin with butter and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
To make the base, combine the flour, sugar, butter and vanilla in the bowl of a food processor and process until mixture is evenly combined and just starts to come together. Tip mixture into the prepared tin and use your hands to press it evenly over the base. Bake in preheated oven for 20 minutes or until it is golden around the edges.
To make the topping, use a balloon whisk to whisk together the eggs, sugar and lemon rind and juice until well combined. Add the flour and stir until just combined. Pour the topping over the warm base and return to the oven for 15-20 minutes or until the topping is just set in the center.
Cool the slice in the tin on a wire rack (this will take about 1 hour). Use the baking paper to lift the slice from the tin. Cut into bars and dust with icing sugar to serve.
Baker’s tips
• These bars will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
