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Sweet lemon plants are not true lemons, but a lemon hybrid or a cross between two other types of citrus. In the case of Citrus ujukitsu , this sweet lemon fruit tree is thought to be a strain of tangelo , which is a cross between a grapefruit and a tangerine. Sweet lemon and sweet lime refer to a diverse groups of citrus hybrids that contain low acid pulp and juice.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook sweet lemon & shortbread bars using 15 ingredients and 6 steps. Here is how you can achieve that.
Ingredients needed to serve Sweet Lemon & Shortbread Bars:
- For the shortbread base layer
- 30 g icing sugar
- 100 g unsalted butter, at room temp
- 125 g plain flour
- Pinch fine salt
- For the Lemon filling
- 2 large free range eggs
- 1 egg yolk
- 180 g caster sugar
- 80 ml Lemon Juice
- 1/2 TSP Vanilla extract
- 2 tsp finely grated lemon zest
- 1/4 tsp baking powder
- 2 Tbsp plain flour
- Icing sugar for dusting
It is native to southern regions of Iran and also cultivated in the. The pale yellow flesh is highly fragrant with hints of rose, and houses several seeds. The taste is sweet, more like that of an orange, though within a few hours after cutting, the juice can. Women's boutique clothing for regular and plus size.
Directions to cook Sweet Lemon & Shortbread Bars:
- Grease and line with parchment a 8x8 inch baking pan.
- 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.
- 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.
- 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.
- 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.
- 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.
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