Luscious Lemon Apricot Bars

Shortbread Base:
3/4 cup (170g) unsalted butter
2 cups all-purpose flour
1/2 cup castor sugar
1/2 teaspoon salt

Bake 20 mins moderate oven. Tin must be lined at the bottom.

Lemon Topping:
4 large eggs
1 1/2 cups granulated sugar
1/4 cup fresh lemon juice
1/2 cup all-purpose flour

Pour over hot shortbread.

Preheat oven to 350°F (180°C). Bake for 30 mins or until set in 150 deg C oven.

I like to melt some jam...didn't have lemon jam, so I used apricot...then brush on top. Cut into bars or squares when still hot. But, let it cool completely before you lift them out.

(originally posted in Various Bake Sale Items)

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