Adapted from:
Description:
Tangy bars with gooey lemony interior flanked with crispy egg exterior and crunchy crust~
Ingredients:
95 g flour
40 icing sugar
85 g oil
Zest of 1 lemon
2 eggs
190 g sugar
90 ml lemon juice
1 tbsp flour
Directions:
1) Preheat oven to 175 deg.
2) Combine flour, icing sugar, oil and zest together, and pour into a lined 7x7" tin.
3) Bake for 15 min or till crust is slightly browned.
4) Whisk eggs with sugar, lemon juice and flour, and pour over the hot crust.
5) Bake for another 20 min or till the crust is golden brown.
6) Cut into bars when cool.
Remarks:
These bars tasted like jellied lemonade sandwiched with an eggy top and crunchy cookie base! However, these babies are really sour - not suited for those who can't take tartness! Add more sugar or use less lemon for those who like saccharine stuff, and always taste the crust batter before baking!
Jellied lemonade:
It's best to use butter in this case, though I didn't use that as butter ran out. I think that butter would definitely serve its purpose well, since the corn oil smell lingered long after the bars were baked. Additionally, I found that the bars were rather greasy, so maybe I'll decrease the oil by a bit next time around and add in milk instead. I'll probably throw in some chopped nuts as well!
Do wait for the "cake" to cool before cutting into bars with a plastic knife. It will be very gooey and hard to cut up when it's warm. Feel free to lick the knife after which =)
After storing the bars in the fridge, the top was no longer crispy. Instead, I had a cookie like bar with lemon jam spread on top - still delish!
