Sweet Lemon & Shortbread Bars. Sweet lemon and sweet lime refer to a diverse groups of citrus hybrids that contain low acid pulp and juice. They are hybrids often similar to non-sweet lemons or limes, but with less citron parentage. Sweet limes and lemons are not sharply separated: The same plant may also be known by different.

The Sweet Lemon also called as sweet limetta origin from South East Asia in Mediterranean region that has green colored pulp grown in tropical and sub-tropical climatic condition. The Sweet lemon is medium-sized with an overall rounded shape and a slightly flattened bottom. Its relatively smooth skin is yellow with a pale green tint, developing an orange hue when fully ripe. You can have Sweet Lemon & Shortbread Bars using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sweet Lemon & Shortbread Bars

Prepare of For the shortbread base layer.
It's 30 g of icing sugar.
It's 100 g of unsalted butter, at room temp.
You need 125 g of plain flour.
It's Pinch of fine salt.
It's of For the Lemon filling.
It's 2 of large free range eggs.
You need 1 of egg yolk.
It's 180 g of caster sugar.
It's 80 ml of Lemon Juice.
It's 1/2 TSP of Vanilla extract.
It's 2 tsp of finely grated lemon zest.
You need 1/4 tsp of baking powder.
Prepare 2 Tbsp of plain flour.
You need of Icing sugar for dusting.

Sweet lemon and sweet lime refer to many citrus hybrids that contain low acid pulp and juice. Super packaging, mot personnalisé et." Последние твиты от Sweet Lemon Shoes EN (@SweetLemonShoes). Official account in English for Sweet Lemon Shoes - designed in Belgium, manufactured in Italy. Discover our world & be inspired by our women shoes, bags & watches.

Sweet Lemon & Shortbread Bars step by step

Grease and line with parchment a 8x8 inch baking pan..
Make the shortbread base layer. In a mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar until pale and fluffy. Add the flour and salt and mix gently until well incorporated. Break into pieces and press evenly into the bottom of the prepared baking pan. It may seem at first like it won't spread across the whole pan, but it will if you persevere! Pop the pan into the fridge while you preheat the oven to 180C fan..
When the oven is up to temperature, place the baking pan into the centre and bake for 20 minutes, or until the top appears matte and puffed, and the edges are just starting to brown. Meanwhile, make the Lemon Layer..
To make the lemon layer, in a clean mixing bowl place the eggs, egg yolk and sugar and beat on a medium - high speed until paler in colour, light and airy. This should take around 3-4 minutes..
Gently mix in the lemon juice, lemon zest, vanilla extract. Sift in the flour and baking powder over the top. Mix this in very gently until fully incorporated..
Pour this lemon mixture over the still hot shortbread, then return to the oven and bake for an additional 18 to 20 minutes, or until the top is set. Remove from the oven and place the pan onto a wire rack to cool completely. Once cooled, remove from the pan and slice. Dust with icing sugar just before serving..

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