Luscious Lemon Apricot Bars

TeckPoh's picture

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)

The Dough

Ingredient Metric Imperial Baker's Percentage
0 grams 0 oz NaN%
Total Flour Weight:
0 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.



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