Sweet Lemon & Shortbread Bars. Sweet lemon plants are not true lemons, but a lemon hybrid or a cross between two other types of citrus. In the case of Citrus ujukitsu , this sweet lemon fruit tree is thought to be a strain of tangelo , which is a cross between a grapefruit and a tangerine. Sweet lemon and sweet lime refer to a diverse groups of citrus hybrids that contain low acid pulp and juice. They are hybrids often similar to non-sweet lemons or limes, but with less citron parentage. Sweet limes and lemons are not sharply separated: The sweet lime, Citrus limettioides Tan. (syn.
C. lumia Risso et Poit.), is often confused with the sweet lemon, C. limetta Tan., (q.v. under.
Citrus limetta, alternatively considered to be a cultivar of Citrus limon, C. limon 'Limetta', is a species of citrus, commonly known as mousambi, musambi, sweet lime, sweet lemon, and sweet limetta, it is a member of the sweet lemons.
It is a cross between the citron (Citrus medica) and a bitter orange (Citrus × aurantium).
You can have Sweet Lemon & Shortbread Bars using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sweet Lemon & Shortbread Bars
- You need of For the shortbread base layer.
- Prepare 30 g of icing sugar.
- You need 100 g of unsalted butter, at room temp.
- You need 125 g of plain flour.
- You need Pinch of fine salt.
- You need of For the Lemon filling.
- Prepare 2 of large free range eggs.
- Prepare 1 of egg yolk.
- It's 180 g of caster sugar.
- It's 80 ml of Lemon Juice.
- It's 1/2 TSP of Vanilla extract.
- You need 2 tsp of finely grated lemon zest.
- It's 1/4 tsp of baking powder.
- You need 2 Tbsp of plain flour.
- Prepare of Icing sugar for dusting.
It is native to southern regions of Iran and also cultivated in the. The pale yellow flesh is highly fragrant with hints of rose, and houses several seeds. The taste is sweet, more like that of an orange, though within a few hours after cutting, the juice can. Women's boutique clothing for regular and plus size.
Sweet Lemon & Shortbread Bars instructions
- Grease and line with parchment a 8x8 inch baking pan..
- Make the shortbread base layer. In a mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar until pale and fluffy. Add the flour and salt and mix gently until well incorporated. Break into pieces and press evenly into the bottom of the prepared baking pan. It may seem at first like it won't spread across the whole pan, but it will if you persevere! Pop the pan into the fridge while you preheat the oven to 180C fan..
- When the oven is up to temperature, place the baking pan into the centre and bake for 20 minutes, or until the top appears matte and puffed, and the edges are just starting to brown. Meanwhile, make the Lemon Layer..
- To make the lemon layer, in a clean mixing bowl place the eggs, egg yolk and sugar and beat on a medium - high speed until paler in colour, light and airy. This should take around 3-4 minutes..
- Gently mix in the lemon juice, lemon zest, vanilla extract. Sift in the flour and baking powder over the top. Mix this in very gently until fully incorporated..
- Pour this lemon mixture over the still hot shortbread, then return to the oven and bake for an additional 18 to 20 minutes, or until the top is set. Remove from the oven and place the pan onto a wire rack to cool completely. Once cooled, remove from the pan and slice. Dust with icing sugar just before serving..
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