Years ago I saw a recipe for Lemon Bars on Gonny’s blog. I am a real citruslover (you know, the kind of person who prefers lots and lots of lemons in her water) but for some reason I never made them. Last week Gonny wrote about the lemon bard again, this time she made Lemon Bars in a bakingcup. After I had slept for almost 14 hours on Wednesyday, and my headache was finally gone I decided I wanted to do something. That something was baking. I had to go to the supermarket anyways so I decided to get some lemons. I had all the other ingredients at home and made lemon bars. I changed the recipe a tiny bit, to make it lactose free. In the orgininal recipe the oven is pre-heated at 190 degrees Celsius but mine can only be pre-heated at either 180 or 200 degrees. I also cut the recipe in half, because I don’t have such a big baking dish and to protect myself. Because I know me and if something is really good I can’t stop myself from eating the whole thing during the day. And good they were! They weren’t too sour nor too sweet, but perfect. The perfect balance between sweet and sour and my mom and sister, whom I invited for tea and sweets in the evening enjoyed them as well.
Ingredients for the crust
85gr unsalted vegetable butter (at room temperature)
Ingredients for the stuffing
3 normal eggs
200gr granulated sugar
100ml fresh lemonjuice (I had to use 2 lemons to get this amount)
Pre-heat your oven to 200 degrees Celsius and grease your baking dish. The first thing you are going to make is the crust. Put all the ingredients for the crust in a bowl and start working it with your hands, until you have a bit of a floury dough. Put it in your baking dish and make sure the crust is evenly spread. Put the dish in the oven for about 15-20 minutes or until the crust is starting to develop a goldenbrown color. While the crust is in the oven you can make the stuffing. Mix the eggs, flower, sugar and fresh lemonjuice for about 5 minutes until it is a smooth batter. Gonny used some yellow foodcoloring to give the batter some more color, but you don’t have to. I didn’t do that. Once the crust is ready, get the dish out of the oven but leave the oven on. Spread the stuffing on top of the crust and put everything back in the oven for about 25 minutes, or until the top is goldenbrown. Let is cool down, sprinkle some powdered sugar on top of it and cut it into pieces.
I used a 20x20cm (8×8″ / 2 litres) baking dish and made 9 lemon bars out of it with the amount mentioned above. This was perfect as a sweet snack to have with a cup of tea (for example). Not too much and not too little (although we did eat a second piece, just because they are so delicious).
How to make lemon bars lactose free: Instead of normal butter I used vegetable butter from Albert Heijn, this butter doesn’t contain lactose. I also used this butter to grease the baking this.
Original recipe from Cherryfizz.nl, photos by me.