Lemon Butter Bars

Share these delightful lemon bars with buttery shortbread crust over a cup of tea, or slice them into small squares to serve a crowd.

Recipe details

Ingredients

1. 1 cup (215g) caster sugar
2. 1 tablespoon finely grated lemon rind
3. ½ cup (125ml) lemon juice
4. 2 egg yolks
5. 4 whole eggs
6. 150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes
7. 3 teaspoons cornflour
8. 100g Western Star Chef’s Choice Butter, chopped, softened
9. 1 teaspoon vanilla extract
10. ¼ cup (55g) caster sugar
11. 1 egg
12. ⅓ cup (35g) desiccated coconut
13. ¾ cup (115g) plain flour
14. Icing sugar mixture, to decorate

Directions

Step 1

Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, whisking, for 3 minutes or until sugar has dissolved

Step 2

Gradually add the butter, one or two cubes at a time, whisking continuously. Remove from heat. Whisk in cornflour. Set aside to cool slightly while making the base

Step 3

Preheat the oven to 180°C/160°C (fan-forced) and grease a 20cm square cake tin. Line base and sides with baking paper, extending paper 2cm above pan edges

Step 4

Beat butter, sugar and vanilla together with an electric mixer until light and fluffy. Beat in egg. Mixture will look curdled at this point

Step 5

Add coconut and flour and beat on low speed until combined. Spoon into the base of the prepared pan and spread evenly with a spatula or back of a spoon. Bake for 15 minutes or until light golden. Remove from oven

Step 6

Pour over warm lemon butter filling. Bake for 20-25 minutes or until set. Remove. Cool to room temperature, then refrigerate until firm

Step 7

To serve, dust with icing sugar and slice into bars with a hot knife