Creamy Lemon Bars
Jun 25, 2024![Creamy lemon bars recipe | creamy lemon bars on cream and brown patterned round plate](https://kajabi-storefronts-production.kajabi-cdn.com/kajabi-storefronts-production/file-uploads/blogs/32914/images/580370c-545-5ab-3a-3f41c6bc5a_Creamy_Lemon_Bars_3_1_.jpg)
If you love lemon flavoured desserts then these extra Creamy Lemon Bars are going to be on high rotation in your kitchen.
I created this recipe after visiting a cafe in Victoria. We had been travelling through the Otway Ranges when we found a cute corner store that was a haven for hungry travellers like ourselves.
We stocked up on Sourdough, a jar of homemade pickles and jam and of course, something sweet for after, which as you've probably guessed was a Creamy Lemon Bar.
Now at this point I have to tell you that it was nice...but I knew I could make it better.
And so, I present to you my version of a Creamy Lemon and Bars.
It's perfectly lemony and tastes just like cheesecake, but curiously contains no cream cheese.
Enjoy!
Creamy Lemon Bars
Ingredients
Base
- 90g quick cooking oats, or briefly process rolled oats in a food processor to reduce in size
- 55g brown sugar
- 55g caster sugar
- 65g almond flour or desiccasted coconut
- 200g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 125g butter
- 40g honey
- Zest of half a lemon
Filling
- 1 x 395g can sweetened condensed milk
- 125g fresh lemon juice (approx. 3 juicy lemons)
- 4 large eggs
- 180g sour cream
- Zest of 1 ½ lemons
Equipment
- Large mixing bowl
- Whisk
- Small saucepan
- Digital scales
- Measuring spoons
- Spatula
- 26cm x 18cm slice tin
- Baking paper
Method
- Preheat oven to 180°C / 160°C fan forced and grease and line a 26cm x 18cm slice tin and set aside.
- For the base: Place all the dry ingredients and the zest from half a lemon into a large mixing bowl and mix to combine well.
- Melt the butter and honey in a small saucepan and whisk together well to combine.
- Pour the butter and honey mixture into the dry ingredients and stir until well combined.
- Distribute the base mixture evenly into the prepared pan and press down firmly with the back of a spoon or the base of a glass.
- Bake for approximately 20 minutes, or until the edges begin to brown slightly.
- Once baked set aside to cool while you make the filling and reduce the oven to 160°C.
- To make the topping: Add all of the topping ingredients into the same bowl that you used to make the base. Whisk together until smooth.
- Pour the topping over the base then tap the baking tin a few times gently on the bench to bring any bubbles to the surface. Bake for 15 minutes or until softly set in the centre.
- Leave to cool in the tin, then cover and refrigerate for at least 3 hours. It will become firmer if left to chill overnight.
- Use the baking paper as handles to remove the slice from the tin then cut into bars.
- If desired top with piped whipped cream rosettes and lemon slices.
Keeps for 5 days in a sealed container in the refrigerator.
I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]
Happy Baking!
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