Sweet & tart. Tart & sweet. There’s nothing like it at all. I wonder at the contradiction because it’s strange that in food, sometimes things that clash can really work! Sweet and salty, bitter and savoury… It is an interesting mix when it comes to food. I mean, contradictions do not particularly work in life but I find that when it comes to flavours, sometimes the unexpected works. As they say “Don’t knock it until you’ve tried it!”
But then, this recipe today is not exactly something new. If you do a Google search, you’d get over 600,000 search results. One gripe of mine though is that most of those recipes require sweetened condensed milk as the basis for the lemon filling. I like condensed milk. But I somehow find the milkiness a little overpowering and the sweetness a tad too intensed for a dessert like this. The streusel is already sweet so I don’t want the filling to be so creamy and toothachingly sweet.
So I researched for a simple lemon bar recipe that used ingredients that seem more like lemon curd for the filling, and then adapted it. I have to say, I’m very very happy with the results. Thanks to the Queen of Butter, Paula Deen & Diana Rattay of About.com.
For the cookie base, I used:
These gets baked for a while. Yes yes… mine were a little burnt on top.
I still sigh with contentment looking at these. So tart, so good.
What are your favourite lemon dessert/dishes?
“Grace be to you and peace from God the Father, and from our Lord Jesus Christ, Who gave Himself for our sins, that He might deliver us from this present evil world, according to the will of God and our Father: to whom be glory for ever and ever. Amen.” (Galatians 1:3-5)
2 cup all-purpose Flour
1 cup Confectioners’ Sugar (Icing/Powdered Sugar)
2 sticks (225gms) Butter, cold & cubed
1 tsp Mixed Spice
3 tbsp Instant Oats
3 tbsp Sugar
1 cups granulated Sugar
6 tablespoons all-purpose Flour
1/2 cup fresh Lemon Juice
- Preheat oven to 350F (170C). Lightly grease a 8×8 inch pan & line with baking/greaseproof paper.
- To make crust, cut the butter into the flour & confectioners’ sugar mixture.
- Press 1/2 of the crust mixture into the pan. Bake for 18-20 minutes.
- To the other half, add oats, sugar & mixed spice and mix evenly to create the streusel. Set aside.
- For the filling, beat the eggs until frothy. Add sugar and beat well. Finally sprinkle in flour and lemon juice and beat until well mixed. Pour over crust.
- Crumble streusel topping over the filling, getting it as even as possible but don’t sweat it.
- Bake for 25 minutes longer until streusel is golden (and not burnt like mine!)
- Leave to cool completely before slicing and enjoy.