Thursday, 1 June 2017

If I Knew You Were Coming......



I’d of baked lemon & pistachio bars

The baking bug has hit me & I just can’t stop making these Lemon & Pistachio Bars. I came across this recipe the other week and thought I’d give it a whirl and don my pinny. I did however want to slightly tweak the recipe and give my own spin and take on it.

For the Crispy Base:

164g off flour 
66g of sugar
3 pinches of salt
The zest of a whole lemon
115g of butter

For Lemony Filling:

4 Large eggs
294g of sugar
A whole lemon, freshly squeezed & Strained zest included.
A Good handful of pistachios.



Preheat your oven to 180 degrees and grab a basic baking tray, it can either be square or round I found that neither mattered or matter. It’s up to you. In a large bowl whisk together all the crust ingredients start with the flour then add the salt, sugar, lemon zest & of course the butter. Whisk this all together on a low speed and it needs to turn into course sand like crumbs.

Tip all the now crunchy mixture into your baking tray and pat down with your hands. once everything is all smooth and patted into the tray pop it into your oven for around 20 minutes. It will go slightly golden at the edges. 

Whilst your crust is baking beautifully and you are praying to the baking king and queen (yes I’m talking about Merry Berry & Paul Hollywood) you want to make your lemony filling. Simply grab another clean bowl and crack open all four of your eggs, add in your sugar and then the freshly squeezed and strained lemon including the zest. I like to add the zest as i feel it adds more flavour. Whisk it all together and then leave it on the side until your biscuit base is done.
Once your base is cooked and has no soggy bottom it’s time to pour in your lemon filling straight on top of the hot biscuit base and then pop it back in the over for 10 minutes. Whilst it’s cooking for ten minutes you want to grab a handful or two depending on how much you like pistachios and bash them with a rolling pin, breaking them into smaller chunks. Once it’s been 10 minutes everything is semi cooked, this is where you then want to chuck in the pistachios as they then won’t sink straight to the biscuit bottom. Scatter them evenly around the whole lemon tart and then, pop it back in the oven for a further 12 minutes. 

Once the 12 minutes are up leave them to completely cool down somewhere in your kitchen for at least an hour, after that pop them into the fridge for another good hour and half. 

When you’ve let them complete cool down and set, you can then cut them up into chunks and either have them with ice cream, more pistachios or whatever takes your fancy.


I LOVE this recipe it’s SO quick, easy and simple to do. I also really enjoyed tweaking it slightly too, everyone who’s tried the ones I made really enjoyed them, so go on give this recipe a while and go get your bake on.

What have you been up to recently?

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