Mango & Lemon Bar Recipe
A eggetarian Continental recipe with /2 all purpose flour (maida), salt, icing sugar. Ready in 1h 30m, serves 6.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Mango & Lemon Bar Recipe, heat the butter in a heavy bottomed pan, on medium heat, while constantly swirling it, until it turns a deep golden/brown colour
butter - at room temperature(1/2 cup)/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon) - 2
Take care to constantly move the butter around and keep the heat on medium so that the butter does not burn
butter - at room temperature(1/2 cup) - 3
Cool the butter and chill it for 30 minutes in the freezer until it solidified again
butter - at room temperature(1/2 cup) - 4
Cut the butter into 8-10 squares
butter - at room temperature(1/2 cup) - 5
Preheat your oven at 180 degrees C, while you prepare the rest of the ingredients
- 6
In a mixing bowl, measure out the flour
/2 all purpose flour (maida)(1 cups)tablespoons all purpose flour (maida)(2) - 7
Add the sugar and salt to it and mix
salt(1/4 teaspoon)icing sugar(1/4 cup)sugar(1 cup) - 8
Place the cubed, cold butter into the flour mixture and rub it into the flour using your fingers till it resembles bread crumbs
/2 all purpose flour (maida)(1 cups)butter - at room temperature(1/2 cup)tablespoons all purpose flour (maida)(2) - 9
You may alternatively do this in a food processor, by blending together the flour, sugar and salt and then adding in butter and pulsing it a couple of times until the butter is completely incorporated
/2 all purpose flour (maida)(1 cups)salt(1/4 teaspoon)icing sugar(1/4 cup)butter - at room temperature(1/2 cup)sugar(1 cup)tablespoons all purpose flour (maida)(2) - 10
Once the butter is incorporated into the flour mixture, transfer the mixture into a greased pan layered with parchment paper
/2 all purpose flour (maida)(1 cups)butter - at room temperature(1/2 cup)tablespoons all purpose flour (maida)(2) - 11
Press the flour mixture firmly into the pan, into an even layer, using your fingers
/2 all purpose flour (maida)(1 cups)tablespoons all purpose flour (maida)(2) - 12
Next, place the tray in the oven and bake the crust/base for about 15 minutes at 180 C, until the edges set and the crust looks slightly browned
- 13
While the crust is baking, prepare the filling
- 14
To do this, first whisk the sugar and flour together
/2 all purpose flour (maida)(1 cups)icing sugar(1/4 cup)sugar(1 cup)tablespoons all purpose flour (maida)(2) - 15
Then beat in the eggs one by one, followed by the mango puree and lemon juice
whole eggs(4)/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon) - 16
Mix everything well until just incorporated
- 17
When the crust is baked, take it out of the oven and pour the mango and lemon filling over the hot baked base
/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon) - 18
Reduce the temperature of the oven to 160 C and return the pan to oven
butter - at room temperature(1/2 cup) - 19
This time around, bake it for 22-24 minutes, until the filling is set
- 20
Take the lemon bars out of the oven and set it aside to cool completely
lemon juice(1/3 cup)lemon zest(1 tablespoon) - 21
You may also do this by placing the pan in the fridge
- 22
Then, using a damp knife, slice baked dish into bars, so you get even edges and serve them chilled
- 23
Serve the Mango & Lemon Bars for your next Tea party along with Potato Basil Fritters Recipe and Masala Chai or to pack as a special treat in your child’s snack box
/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mango & Lemon Bar Recipe
A eggetarian Continental recipe with /2 all purpose flour (maida), salt, icing sugar. Ready in 1h 30m, serves 6.
Curated byLucas Dubois🇫🇷
Directions
23 steps- 1
To begin making the Mango & Lemon Bar Recipe, heat the butter in a heavy bottomed pan, on medium heat, while constantly swirling it, until it turns a deep golden/brown colour
butter - at room temperature(1/2 cup)/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon) - 2
Take care to constantly move the butter around and keep the heat on medium so that the butter does not burn
butter - at room temperature(1/2 cup) - 3
Cool the butter and chill it for 30 minutes in the freezer until it solidified again
butter - at room temperature(1/2 cup) - 4
Cut the butter into 8-10 squares
butter - at room temperature(1/2 cup) - 5
Preheat your oven at 180 degrees C, while you prepare the rest of the ingredients
- 6
In a mixing bowl, measure out the flour
/2 all purpose flour (maida)(1 cups)tablespoons all purpose flour (maida)(2) - 7
Add the sugar and salt to it and mix
salt(1/4 teaspoon)icing sugar(1/4 cup)sugar(1 cup) - 8
Place the cubed, cold butter into the flour mixture and rub it into the flour using your fingers till it resembles bread crumbs
/2 all purpose flour (maida)(1 cups)butter - at room temperature(1/2 cup)tablespoons all purpose flour (maida)(2) - 9
You may alternatively do this in a food processor, by blending together the flour, sugar and salt and then adding in butter and pulsing it a couple of times until the butter is completely incorporated
/2 all purpose flour (maida)(1 cups)salt(1/4 teaspoon)icing sugar(1/4 cup)butter - at room temperature(1/2 cup)sugar(1 cup)tablespoons all purpose flour (maida)(2) - 10
Once the butter is incorporated into the flour mixture, transfer the mixture into a greased pan layered with parchment paper
/2 all purpose flour (maida)(1 cups)butter - at room temperature(1/2 cup)tablespoons all purpose flour (maida)(2) - 11
Press the flour mixture firmly into the pan, into an even layer, using your fingers
/2 all purpose flour (maida)(1 cups)tablespoons all purpose flour (maida)(2) - 12
Next, place the tray in the oven and bake the crust/base for about 15 minutes at 180 C, until the edges set and the crust looks slightly browned
- 13
While the crust is baking, prepare the filling
- 14
To do this, first whisk the sugar and flour together
/2 all purpose flour (maida)(1 cups)icing sugar(1/4 cup)sugar(1 cup)tablespoons all purpose flour (maida)(2) - 15
Then beat in the eggs one by one, followed by the mango puree and lemon juice
whole eggs(4)/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon) - 16
Mix everything well until just incorporated
- 17
When the crust is baked, take it out of the oven and pour the mango and lemon filling over the hot baked base
/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon) - 18
Reduce the temperature of the oven to 160 C and return the pan to oven
butter - at room temperature(1/2 cup) - 19
This time around, bake it for 22-24 minutes, until the filling is set
- 20
Take the lemon bars out of the oven and set it aside to cool completely
lemon juice(1/3 cup)lemon zest(1 tablespoon) - 21
You may also do this by placing the pan in the fridge
- 22
Then, using a damp knife, slice baked dish into bars, so you get even edges and serve them chilled
- 23
Serve the Mango & Lemon Bars for your next Tea party along with Potato Basil Fritters Recipe and Masala Chai or to pack as a special treat in your child’s snack box
/2 mango pulp (puree)(1 cups)lemon juice(1/3 cup)lemon zest(1 tablespoon)
About this recipe
A eggetarian Continental recipe with /2 all purpose flour (maida), salt, icing sugar. Ready in 1h 30m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
You Might Also Like
Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce
⏱ 45 min
Spiced Whole Wheat Carrot Cake Recipe
⏱ 75 min
Grilled Tangy Lime Salmon Steak Recipe
⏱ 25 min
Egg White Spinach Omelette Recipe With Garlic & Oregano
⏱ 15 min
Cauliflower Croquettes Recipe
⏱ 60 min
Rosemary And Thyme Chicken Recipe
⏱ 80 min