Lemon Bars

I always wanted to be in the Olympics. During the Olympics the Cul de Sac where I live became a mini Olympic village as I would have mini Olympics with the neighbours. We had everything from high jump (three bamboo sticks made into a H shape using clothes pegs to support the horizontal bar, it would get higher as the competition went on) to soccer. The lack of essential  equipment, such as horses for dressage, never bothered us. We compromised instead or synchronized swimming we had synchronized swinging and I would challenge  anybody who doubted the competitiveness our mini Olympics. At the  end of each day medals wore awarded to those who deserved them this often resulted in great upset from other competitors.  For the Sydney Olympics I watched and re-watched Sonia take silver, shouting “Go on Sonia, Go on…..”at the re-runs. As I was only five it never dawned on me that it was the same race. I dreamed and still do of being in the Olympics only problem is I am only a month younger than Missy Franklin and I show little talent in any Olympic discipline. So I will have to put my dreams of being the next Katie Taylor (and who doesn’t want to be Katie Taylor) to bed. The main, and all important, reason being I don’t  box.  I can make really good lemon bars though, bet you the four time world champion, oylmpic gold medalist and former International soccer player can’t make a tea time treat as good as these.

I cut them when they were still hot so they crumbled, they still tasted good

Lemon Bars adapted from Leon Baking & Puddings

285g of plain flour plus 35g

80g of icing sugar

t teaspoon of salt

225g of unsalted butter

2 tablespoon of water

4 eggs

300g of sugar

120ml of lemon juice

1/2 tsp of lemon zest

1 teaspoon of baking powder

Heat the oven to 16oC

Method

First make the shortbread base. Put the 280g of flour icing sugar and cold butter in the food processer and mix until crumbly. You could do this with the back of the fork or pastry cutter (or so the Leon book tells me) Mix until it forms a ball. Add the water if necessary. Press the dough into a 30×20 cm baking tin.  Bake in the oven for 30-40 minutes or until lightly golden and set but it will still be soft as it hardens while it cools. Meanwhile beat the eggs add the sugar lemon juice and zest. Sift in the flour and baking powder. Spread on the cool shortbread and return to the oven for 20-25 minutes or until it is just set. Cool completely in the tin before cutting into squares. Take them out of the tin to serve. When taking them out the first one will usually fall apart as it is hard to get to I just use this one as the testing one and eat it.

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