Lemon & sesame bars 🍋

Lemon bars aren’t a common treat in British or Irish culture, so we don’t have the same nostalgia for them as many of our American friends. My colleague who grew up in the US was so excited when I told her we were making these, and told me how her grandmother’s recipe was the best ever. Like the cinnamon roll, it’s an American classic and I would guess that everyone has an opinion on exactly how they like it!

Now, I won’t promise that these will be as good as any heirloom family recipes, but Hannah and I worked for weeks perfecting our recipe for lemon bars, and sending notes to each other on WhatsApp trying to get the balance of flavours juuuuust right. Adding tahini and sesame seeds to the base really counters the sweet and tart lemon topping and adds a depth of flavour the really elevates the treat. Also they look really impressive!

Ingredients
Makes 12

For the shortbread base

⅔ cup/150g unsalted butter

1½ cups/180 plain/all-purpose flour

¾ cup/75g icing sugar

1.5 tsp flaky sea salt

4 tbsp/35g black or white sesame seeds - or a mix of the two

⅓ cup/80g tahini

For the lemon filling

½ cup/65g plain/all-purpose flour:

2 ¼ cups/450g granulated sugar

1 cup + 3 tbsps/285ml lemon juice. This is about 7-8 lemons

Zest of 1 lemon

6 large eggs

1 large egg yolk

Pinch of salt

Method

1. Preheat the oven to 320 fahrenheit/160 degrees celsius and line a 9 x13 baking sheet with parchment paper

2. Cut butter into cubes, and melt in a small saucepan over a medium heat. Set aside to cool down.

3. In a large bowl, whisk the flour, icing sugar, sesame seeds and flaky salt together.

4. Add the tahini to the melted butter once cooled and whisk until smooth. Pour this into the dry ingredients and stir with a wooden spoon or spatula until the dough comes together. Ensure that no floury spots remain, then transfer to your prepared baking sheet.

5. Use your hands to pat into a smooth layer - you can use the back of a spoon or the bottom of a cup measure to flatten, if helpful.

6. Place in the oven until a deep golden brown - about 30-40 minutes - while you prepare your filling.

7. While the shortbread is baking, make the lemon filling. Sift the flour into a large bowl, add the sugar and whisk until it’s blended. Zest in your lemon and add the lemon juice, stirring to dissolve the sugar.

8. In a separate bowl, whisk the eggs and yolk with a pinch of salt. Combine this mixture with the lemon juice mix and whisk again.

9. When the shortbread base is ready, pull out the oven rack and pour the lemon mix directly onto the shortbread. Reduce the oven temperature to 300 fahrenheit/150 celsius, and bake until the centre is no longer wobbly, about 30-40 minutes.

10. Place the tin on a wire rack to cool, then into the fridge - you want these fully chilled before cutting them. Use a sharp knife to slice into 12 squares, and either dust with icing sugar or sprinkle with sesame seeds before sinking your teeth in!

Love and lemons,

Victoria x