Lemon Honeysuckle Bars

Name: Lemon Honeysuckle Bars
Cuisine: British
Ingredients: Icing sugar for dusting; 200 ml fresh lemon juice, about 4 lemons; 45 g cornflour, sieved; 2 tbsp finely grated lemon zest; 130 g blue honeysuckle berries; 1 tsp finely grated lemon zest; 6 eggs; 300 g golden caster sugar; 200 ml fresh lemon juice, about 4 lemons; 250 g unsalted butter, at room temperature, cut into small pieces, plus a little more for greasing; 270 g plain flour; 85 g icing sugar; Pinch of salt

Preparation info

Makes
12
bars

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

A tender shortbready base and tangy lemon topping studded with blue honeysuckle berries make these sweet treats a real winner. While they are delicious simply served with a cup of tea or coffee, they are certainly special enough to be served as a dessert in their own right, should you wish.

Ingredients

For the shortbread base

250 g unsalted butter, at room temperature, cut into small pieces, plus a little more for greasing
270

Europe
United Kingdom
Dessert
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C/Gas 4. Lightly butter the sides of a non-stick brownie tin, approximately 20cm x 20cm x 4cm.

To make the base, pulse together the flour, icing sugar and salt in a food processor, or sieve them together into a bowl. Add the butter and lemon zest and pul