Step-by-Step Guide to Make Award-winning Lemon bars

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Before you jump to Lemon bars recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more green we won't be able to fix the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going much more green.

A massive amount of electricity is actually consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not that tough. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to lemon bars recipe. To cook lemon bars you need 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon bars:

1. You need 250 g of plain flour.
2. Use 285 g of golden caster sugar (normal caster sugar will work fine).
3. Provide 140 g of cold block butter.
4. You need 3 of large lemons, zest and juice.
5. Take 3 of eggs.

Instructions to make Lemon bars:

1. Preheat oven to 180°c fan and line a 22cm square shallow baking tin with greaseproof paper. If you don't have a square tin that's fine, you can use a round or oval tin or even baking dish like I did, you just won't get evenly shaped bars..
2. Put 225g of the flour into a mixing bowl with 85g of the sugar. Cut all the butter into small pieces and add to the flour and sugar..
3. Rub the butter into the flour and sugar using your fingertips until the mixture resembles fine breadcrumbs and there are no pieces of butter left. Be patient, this will take 7-10 minutes but makes all the difference to the base..
4. Tip the flour, sugar and butter mixture into the prepared baking tin/dish. Spread it out evenly and then press it down firmly all over. Then set aside..
5. Into a large bowl put the lemon zest and juice. Add the eggs and gently whisk until combined. Add the remaining 200g sugar and gently whisk again. Then add half a lemons worth of cold water, I just put the water in my lemon squeezer to measure..
6. Add the remaining 25g of flour to the lemon mixture and gently whisk one last time. If there are lumps of flour that's absolutely fine. Put this lemon topping aside for now..
7. Put the base prepared earlier into the oven for 15-20 minutes or until golden. Be sure not to over bake. Take it out of the oven and then straight away pour the lemon topping mixture over the base. Do not let the base cool before putting the topping on..
8. Put the tin/dish back into the oven for another 10-15 minutes until the top is just set and has a wobble. Remove from the oven and leave to cool before removing from the tin/dish. Once cool peel off the greaseproof paper and cut into bars..

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