1/2 cup castor sugar
B
4 eggs
1 1/2 cups white sugar
1/2 cup plain flour
1/4 cup cornflour
1/4 cup cornflour
2 lemons, juiced (about 80 ml)
Method
1. Preheat oven tto 175 degrees C or 350F
2. Blend together A, that is, 2 cups flour, softened butter and 1/2 cup sugar.
3. Press into the bottom of an ungreased 9 x 13 in pan
4. Bake for 20 mins until firm and golden brown.
5. In another bowl, mix the flour, cornflour and sugar. Whisk in eggs and lastly the lemon juice.
6. Pour into the baked crust.
7. Baked for another 20-25 minutes.
8. The bars will firmed up as they cool. Refrigerate for 30 minutes before cutting. Can be kept in
fridge up to 1 week.
Enjoy this truly sweet and sour dessert that makes you eat no stop and wanting more.
1. Preheat oven tto 175 degrees C or 350F
2. Blend together A, that is, 2 cups flour, softened butter and 1/2 cup sugar.
3. Press into the bottom of an ungreased 9 x 13 in pan
4. Bake for 20 mins until firm and golden brown.
5. In another bowl, mix the flour, cornflour and sugar. Whisk in eggs and lastly the lemon juice.
6. Pour into the baked crust.
7. Baked for another 20-25 minutes.
8. The bars will firmed up as they cool. Refrigerate for 30 minutes before cutting. Can be kept in
fridge up to 1 week.
2 Comments
Mom, please do it again okay? :D
ReplyDeleteSure! This time I will also try a new variety, maybe pandan top. So that there will be yellow and green bars next to each other.
Delete