Recipe: Lemon And Yuzu Bars
We include yuzu juice in these lovely lemon bars for extra zing. Let the exotic citrus flavours and ginger, poppy seed shortbread carry you away somewhere else as you snack. Fun to bake, even better to eat. They're the best.
For The Shortbread
- 80 g sugar
- 2 egg yolks
- 2 tbsp poppy seeds
- 1 tsp powdered ginger
- 40 g crystalised ginger
- 200 g self-raising flour
- 1/2 tsp baking powder
- 100 g salted butter (chilled and cubed)
For The Curd
- 4 large eggs
- 4 egg yolks
- 150 g caster sugar
- 50 g honey
- 4 lemons
- 120 ml lemon juice
- 120 ml yuzu juice (or lemon juice)
- 100 g butter
Make The Base
Whisk together the caster sugar, a pinch of salt and the egg yolks for the shortbread. Stir in the poppy seeds and the ginger.
Combine the flour and baking powder. Rub in the butter to create a crumb consistency.
Add the yolk mixture to the dry ingredients to make a dough. Wrap in cling film and chill for an hour.
Preheat an oven to 170°C.
Press the dough into a 20x20 greaseproof lined baking tin (cut the paper long enough so that two edges hang over the sides of the tin) and cook in the oven for 20 minutes.
Make The Citrus Mixture
Whisk together the eggs and sugar for the curd in a medium saucepan.
Add the zest of the 6 lemons and the yuzu juice, then pour in the honey. Combine everything well.
Put the mixture over a low heat and stir continuously until it coats the back of a spoon.
Strain through a sieve into a mixing bowl, then dice the butter into small cubes and let in melt in the warm mixture.
Bake, Chill, Serve
When the shortbread is done pour the lemon mixture into the tin and put it back in the oven for 15 minutes.
Leave to cool to room temperature, then cool for another few hours in the fridge.
Slice around the edges of the tin and lift the whole bar out.
Using a clean knife slice it into square or bars.
Dust with icing sugar and serve!
Makes 18 bars
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