Recipe: Appetizing Sweet Lemon & Shortbread Bars

Sweet Lemon & Shortbread Bars. Sweet Lemon Boutique B&B, Cape Town. Save time and do your groceries online. Free UK delivery on eligible orders!

Sweet lemon (or sweet lime) is a generic catchall term used to describe citrus hybrids with low acid pulp and juice. Sweet lemon plants are not true lemons, but a lemon hybrid or a cross between two other types of citrus. Sweet Lemon is an exclusive label, made in Europe and designed in Belgium. You can have Sweet Lemon & Shortbread Bars using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sweet Lemon & Shortbread Bars

1. Prepare of For the shortbread base layer.
2. Prepare of icing sugar.
3. You need of unsalted butter, at room temp.
4. It's of plain flour.
5. It's of fine salt.
6. It's of For the Lemon filling.
7. Prepare of large free range eggs.
8. Prepare of egg yolk.
9. Prepare of caster sugar.
10. You need of Lemon Juice.
11. Prepare of Vanilla extract.
12. You need of finely grated lemon zest.
13. Prepare of baking powder.
14. You need of plain flour.
15. You need of Icing sugar for dusting.

Iconic styles and the latest fashion trends are the DNA of the brand. Sweet Lemon is the spicy touch you need in your wardrobe. Scientific name - Citrus limetta The Citrus limetta falls under the citrus category of fruits, they are mostly called as sweet lime, sweet lemon and also sweet limetta. Citrus limetta, alternatively considered to be a cultivar of Citrus limon, C. limon 'Limetta', is a species of citrus, commonly known as mousami, musami, sweet lime, sweet lemon, and sweet limetta, it is a member of the sweet lemons.

Sweet Lemon & Shortbread Bars instructions

1. Grease and line with parchment a 8x8 inch baking pan..
2. Make the shortbread base layer. In a mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar until pale and fluffy. Add the flour and salt and mix gently until well incorporated. Break into pieces and press evenly into the bottom of the prepared baking pan. It may seem at first like it won't spread across the whole pan, but it will if you persevere! Pop the pan into the fridge while you preheat the oven to 180C fan..
3. When the oven is up to temperature, place the baking pan into the centre and bake for 20 minutes, or until the top appears matte and puffed, and the edges are just starting to brown. Meanwhile, make the Lemon Layer..
4. To make the lemon layer, in a clean mixing bowl place the eggs, egg yolk and sugar and beat on a medium - high speed until paler in colour, light and airy. This should take around 3-4 minutes..
5. Gently mix in the lemon juice, lemon zest, vanilla extract. Sift in the flour and baking powder over the top. Mix this in very gently until fully incorporated..
6. Pour this lemon mixture over the still hot shortbread, then return to the oven and bake for an additional 18 to 20 minutes, or until the top is set. Remove from the oven and place the pan onto a wire rack to cool completely. Once cooled, remove from the pan and slice. Dust with icing sugar just before serving..

It is small and round like a common lime in shape. It is a cross between the citron (Citrus medica) and a bitter orange (Citrus × aurantium). The pale yellow flesh is highly fragrant with hints of rose, and houses several seeds. Not too heavy, this cheesecake is a steadfast sweet favourite. Lemon syllabub can be as indulgent or light as you like by using either Greek yogurt or double cream.

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