Thursday, March 4, 2010

Lemon Drizzle Bars - Recipe

This lemony sweet treat reminds me of summer fun in the sun. The right combination of the sweetness and tang. It's super moist and just perfect for any day of the week. This is like my early welcome to spring thing :-)

You will need eggs
Powdered sugar
Butter
A helper to sift your flour, he was asking me why I have to do the swish swish (meaning sift) He's such a great helper.
Finely grated lemon rind, I used my new Microplane (please be very careful if you do use one, it's super super sharp and if you are not careful you will get your fingers cut)
Cut lemon in half and squeeze the crap out of it, hehehe! This would be the time to let all the frustration out. Pretend it's someones head that you're mad at and just squeeze it. LOL! Don't worry about the pits, you can take it out when you're done with all the squeezing.
Take all the pits out and discard
Add the rinds into the mixed batter
Fold in the flour, don't use the mixer at his point or you will have flour all over the place.
Add milk in slowly, and when I say slowly, I mean it.
Place batter into a 9x13 pan and spread evenly.
Bake and poke a few holes into the cake so the drizzle will soak in
Drizzle the warm syrup
Cut them up if you want / like or just cut from the cake pan. I cut them in squares for hubby to take for his class.
You want to make one?

Here's what you need:
  • 4 eggs
  • 1 1/2 cup powdered sugar
  • 1 1/4 cup of butter (2 1/2 stick) softened
  • finely grated rind of 2 lemons
  • 3 cups self rising flour
  • 1 cup milk
  • extra powdered sugar for dusting (optional)
Syrup:
  • 1 1/2 cup powdered sugar
  • Juice of 2 lemons
Instruction:
  1. Preheat the oven to 350F degrees (180C).
  2. Grease 9x13 baking glass or pan, grease or spray with baking spray.
  3. Place the eggs, powdered sugar and butter in a mixing bowl and beat until smooth and fluffy. Stir in lemon rind, then fold the flour in lightly. Turn the mixer back on the lowest setting and add the milk slowly.
  4. Spoon into the baking pan and spread evenly. Bake for 35-40 minutes or until golden brown and firm to the touch. Remove from the oven and cool for 10 minutes.
  5. While waiting for the bars to cool, make the syrup. Place the powdered sugar and lemon juice in a small pan and heat gently, stirring until the sugar dissolves. DO NOT BOIL.
  6. Poke the bars with a fork all over and spoon the hot syrup evenly on top and let it be absorbed.
  7. Let it cool completely in the pan before cutting. Dust with powdered sugar if you like.
clairebakescakes

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