Raspberry topped lemon bars
Plain White Flour
140 g, 100g for base and 2 tablespoon for topping
1 zest(s) of 1, 1 tsp for base, 1 tbsp for topping
Egg, whole, raw
3 large, raw, separated
195 g, 3 tbsp for base, 150g for topping
Lemon Juice, Fresh
½ teaspoons, level
2 teaspoons, level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 20cm square cake tin with cooking spray and set aside.
- To make the base, combine the flour, sugar, salt and lemon zest in a large mixing bowl. Drizzle over the melted butter along with 2 tsp cold water. Using a fork, press the mixture until clumps of dough form. Tip into the prepared cake tin and press into the base, making sure the mixture reaches into each corner. Bake for 10-12 minutes, until beginning to brown, then remove from the oven and set aside to cool. Reduce the oven to 170°C, fan 150°C, gas mark 3.
- While the base is cooling, prepare the topping. Put the egg yolks, caster sugar, lemon juice and zest, flour, baking powder and salt in a large mixing bowl and stir to combine. In a separate large bowl, beat the egg whites using a hand-held electric whisk until soft peaks form. Gently fold the meringue mixture into the egg yolk mixture, then spread the mixture over the base. Bake for 20 minutes, until just set, then remove from the oven and set aside to cool completely before slicing into 12 bars.
- To serve, dust over the icing sugar and top with the raspberries.