By Michelle Shearer
Ohhhh Mamas! I hope you like lemons. There are going to be lots of big batch lemon recipes a-comin’ your way in the coming weeks.
Cos of this:
Zero complaints from me!
With my first batch of lemon harvest, I made this huge Lemon and Ricotta cake batter. With the second batch I made a big batch lemon butter/curd (big batch recipe here (member recipe), but the smaller quantity recipe is for you here (free).
…and with this lemon butter/curd (there was sooo much of it), I made these incredible Lemon Butter Bars, which I have to say are the best sweet things I have ever tasted. The base is like a biscuit base – amazing texture.
I’m making more and you can’t stop me.
So to start you need x1 quantity of lemon butter/curd.
Then you need to make the base of these biscuit-y bars.
1 cup almond meal
1 cup plain flour (I used a GF version and it worked great)
1/3 cup of sugar
1/2 tspn salt
1/2 tspn ground ginger (opt)
Pre-heat oven to 180C and line a small, square, glass lamington dish with baking paper.
Whizz everything together in a food processor until you have a dough. If it is too sticky, add a little more flour.
Press this dough into the bottom of your lined glass dish and bake for about 45 minutes or until it is nice and golden brown on top. Let it cool for 10 minutes, then pour your lemon butter/curd evenly over the top.
Turn oven down to 150C and bake again until the top is set – about 30 minutes.
Allow to cool, then slice into little squares.
I won’t even bother telling you about storage because I promise you here and now it will.not.last.