Lemon & almond shortbread bars

Lemon & almond shortbread bars

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • makes 12

These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party

  • Vegetarian
Nutrition: per bar
NutrientUnit
kcal320
fat14g
saturates6g
carbs42g
sugars29g
fibre1g
protein6g
salt0.3g
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Ingredients

For the topping

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.

  • STEP 2

    Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden. 

  • STEP 3

    Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.

  • STEP 4

    When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

Goes well with

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    Rating: 4 out of 5.5 ratings
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