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🇫🇷
Instructions
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)
Rate this recipe
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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🇫🇷
Estimated Nutrition Highlights
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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)
Rate this recipe
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