Well well well, looks like the recipe I've been tweaking for the last 4 years has finally made it to this blog. It's not that bad really. I probably tried this once a year so that makes them about 4 tries. The original recipe that I adapted came from a cookbook called Brownies & Bars by Liz Franklin. I'm a sucker for gorgeous pictures of food and the accompanying photos of it makes it really look so scrumptious. That's the main reason why I didn't give up on it besides the fact the I wanted a dessert that's not plain vanilla nor chocolate flavoured.
I determined early on that it needed a lot of tweaks. For one, the pan size was too small. Then the cooking time is way too short. Maybe even the temperature needs tweaking. Other than that the recipe stands as it is. I really prefer this over the Lemon Bars where the filling can be quite cloyingly rich. This one is just right making it very moreish.
Lemon Fudge Bars
200 g [1 1/3 cups] plain flour
100 g [1/2 cup + 1/3 cup] cornflour (cornstarch)
100 g [1/2 cup] caster sugar (superfine)
200 g [3/4 cup + 1 Tbsp] butter - softened to room temperature
*Lemon Fudge Filling:
600 ml [2 cups + 1/3 cup + 1 Tbsp] double cream (heavy cream)
300 g [1 1/2 cups] caster sugar (superfine)
100 g [2/3 cup] plain flour
1/2 cup fresh lemon juice (about 3 lemons) - strained
zest of three lemons (optional)
*For shortbread base:
- Mix the plain flour and cornflour in a bowl.
- Cut in the butter into the mixture with a pastry cutter or two knives until they resemble fine breadcrumbs.
- Add the sugar and knead the mixture together to form a smooth, soft dough.
- Form into a ball, wrap in plastic and put in the fridge for 30 minutes.
*For filling and to assemble:
- Preheat oven to 180°C/fan 160°C/350°F. Grease a 13 x 9-inch baking pan and line with parchment paper.
- Remove dough from fridge and roll out or pat level into the bottom of the prepared pan.
- Bake for 10-15 minutes or until golden in colour.
- While the base is baking, mix the eggs, cream, and sugar together.
- Add the lemon juice and zest (if using) and whisk until smooth.
- Add the flour a little at a time while whisking and mix until well combined.
- Once the base is done baking, pull out the oven rack with the baking pan halfway and immediately pour the lemon-cream mixture on it.
- Push the baking pan back in the oven and continue baking for about 45-50 minutes or until the topping is set.
- Remove from oven and cool completely in the pan before cutting into bars.