Lemon Bars

Revisiting this lemon bars recipe which my last attempt was 5 years ago! As I know that the fresh lemon juice will be sourish, I did not attempt to reduce the sugar at all. Rich buttery shortcrust base with tart and tangy lemon topping,  it is so addictive that you will not be able to stop at one slice! 

Recipe adapted from Evan's Kitchen
Ingredient

for the crust :

• 110gm unsalted butter
• 50gm sugar
• 3/4 tsp vanilla extract
• 1/8 tsp salt
• 110gm plain flour

for the lemon topping :

• 200gm sugar
• 3 tbsp plain flour
• 3 large eggs
• 2 tsp finely grated lemon zest
• 1/2 cup strained fresh lemon juice
• icing sugar, for dusting

Method

1. For the crust: Melt butter in a saucepan. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of a lined 8-inch square pan. Bake in a preheated oven of 180 deg cel for 25 to 30 minutes, or until the crust is well browned at the edges and lightly browned in center.
2. For the lemon topping: Stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. 
3. When crust is ready, turn the oven down to 160 deg cel and pour in the filling. Bake for 20-25 mins until topping is puffed at the edges and no longer jiggles in the center. Cool completely in pan.
4. When cool, transfer to cutting board and cut into 16 bars or desired size. Sieve icing sugar over bars just before serving.

Bake Along #82 Theme : Lemon Bars

Milk Tea Cupcakes

Which cuppa of tea you prefer, Teh-O, Teh-Si or Teh Si Sui-Dai? hehehe Most of the time I will order my favourite milk tea with less sugar i.e.. Teh Si Sui-Dai. If you are a tea lover, you should like this fusion cupcake which infuse with milk tea flavour, and serve along a cup of   Kopi-Oh or Teh-O. 

Ingredient

• 1 Lipton black tea bag
• 50ml boiling water
• 2 tbsp milk
• 2 tbsp evaporated milk
• 60gm unsalted butter
• 50gm brown sugar
• 1 egg, lightly beaten
• pinch of salt
• 1/4 tsp ground cinnamon
• 75gm self-raising flour
• 100ml whipping cream
• 1/4 tsp ground cinnamon + 1 tsp sugar

Method

1. Place teabag in boiling water and steep for 10 mins. Remove teabag and add in both milk.
2. Cream butter and sugar until light and creamy.
3. Beat in egg until well combine. Add in salt and cinnamon.
4. Beat in flour, alternate with milk mixture, until a smooth and thick batter is formed.
5. Spoon batter into lined muffin pan. Bake in preheated oven at 180 deg cel for 25 mins or until a skewer inserted comes out clean.
6. Cool completely before frosting.
7. Beat whipping cream on high speed until firm peak form. Spread or pipe cream over cooled cupcakes and sprinkle cinnamon sugar over. 

Recipe source : Good Food Magazine Jul 2012

Cook Your Books #25 by Kitchen Flavours

 

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) 

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Cheryl of Baking Taitai