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Then, using a damp knife, slice baked dish into bars, so you get even edges and serve them chilled. You may also do this by placing the pan in the fridge. Take the lemon bars out of the oven and set it aside to cool completely. Sprinkle the mixture into a foil-lined, greased 9×13-in pan.
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Mix until the mixture resembles coarse meal, 10 to 15 seconds. Mix for 15 seconds to blend, then toss in the cold butter. Place the pan in the freezer for about 2 to 3 hours, or until the lemon bars are frozen. Cut the bars into squares and arrange them on a large baking sheet. Bake for 12 minutes in a glass pan or 10 minutes in a metal pan. Bake the lemon bars: When the crust has finished baking, remove it from the oven and pour the curd over the warm crust. This time around, bake it for 22-24 minutes, until the filling is set. Place the flour, corn starch, salt and Confectioners’ sugar in the bowl of a food processor fitted with the blade attachment. To freeze several lemon bars or a whole batch, avoid dusting them with powdered sugar. Whisk in the flour until you no longer see clumps. Reduce the temperature of the oven to 160 C and return the pan to oven. When the crust is baked, take it out of the oven and pour the mango and lemon filling over the hot baked base. Mix everything well until just incorporated. Then beat in the eggs one by one, followed by the mango puree and lemon juice. To do this, first whisk the sugar and flour together. While the crust is baking, prepare the filling. Next, place the tray in the oven and bake the crust/base for about 15 minutes at 180 C, until the edges set and the crust looks slightly browned. Press the flour mixture firmly into the pan, into an even layer, using your fingers. Once the butter is incorporated into the flour mixture, transfer the mixture into a greased pan layered with parchment paper. You may alternatively do this in a food processor, by blending together the flour, sugar and salt and then adding in butter and pulsing it a couple of times until the butter is completely incorporated. Place the cubed, cold butter into the flour mixture and rub it into the flour using your fingers till it resembles bread crumbs. Preheat your oven at 180 degrees C, while you prepare the rest of the ingredients. Take care to constantly move the butter around and keep the heat on medium so that the butter does not burn.Ĭool the butter and chill it for 30 minutes in the freezer until it solidified again. To begin making the Mango & Lemon Bar Recipe, heat the butter in a heavy bottomed pan, on medium heat, while constantly swirling it, until it turns a deep golden/brown colour.