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Lemon Bars - Keke Papatahi Rēmana

A delightful Lemon Bar recipe with strong citrus flavour and a delicate lemon custard made with creme fraiche. Perfect as a plain slice or decorated with a stable whipped cream.
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Prep Time 30 minutes
Cook Time 55 minutes
Chill Time 1 hour
Servings 16 Lemon Bars

Ingredients

The Biscuit Base - Te Paparanga Pihikete

  • 120 g pata kūteretere (softened butter)
  • He kini tote - A pinch of salt
  • ½ C (80 g) puehu huka (icing sugar)
  • 1 tsp wanira (vanilla)
  • Kiri rēmana pīrahirahi (finely grated lemon zest, of 3 lemons)
  • ⅔ C (100 g) puehu parāoa noa (plain flour)
  • 2 tbsp puehu kānga (cornflour)

The Lemon Custard - Te Kahitete Rēmana

  • 1 C (250 ml) wai rēmana (lemon juice, you will need 3-5 lemons). If you like a sharp lemon slice you can add the juice of a lime in here too.
  • 1 ⅛ C (180 g) puehu huka (icing sugar)
  • 2 ½ tbsp puehu kānga (cornflour)
  • 250 g kirīmi tepe (creme fraiche, room temperature)
  • 4 hēki (eggs, size 6)

The Decorations - Ngā Whakarākei (Optional)

Instructions

The Biscuit Base - Te Paparanga Pihikete

  • Preheat the oven to 170 °C, bake setting.
    Line a 20cm square tin lined with baking paper.
  • Add the pata kūteretere (softened butter), puehu huka (icing sugar), tote (salt) and wanira (vanilla) in a medium sized bowl.
    Whip on high for 5 minutes until light and fluffy in texture and colour.
  • Waruwarutia te kiri rēmana (grate the lemon zest) in to the butter mixture. Mix it in with a spatula.
    Add the puehu parāoa (flour) and puehu kānga (cornflour). Mix together until a soft dough forms. 
  • Press the mixture in to your prepared tin. Spread it out until smooth with a spatula.
    Bake for 25 minutes, until golden.
  • Remove from the oven and press the base down with the back on spoon to ensure there is no gap around the edge. This ensures that no lemon mixture leaks underneath the base and creates a flat base.
  • Turn the oven down to 160 °C, bake setting.

The Lemon Custard - Te Kahitete Rēmana

  • Juice the rēmana (lemons) until you have 250 ml of juice.
  • Add the puehu huka (icing sugar) and puehu kānga (cornflour) to a jug or small bowl.
    Add a splash of the wai rēmana (lemon juice) and stir until a paste forms. Add the remaining wai rēmana (lemon juice) and stir until smooth.
  • Add the kirīmi tepe (creme fraiche) to another medium bowl.
    Add one hēki at a time and whisk for around 10 seconds after each addition.
  • Add the first half of the ranunga wai rēmana (lemon juice mixture) and stir until smooth. Don't whip it too much just stir it through. Add the remaining ranunga wai rēmana (lemon juice mixture) and stir it through until just combined.
  • Pour it on to the slightly cooled base and return to the oven.
    Bake in a 160 °C oven for 30 minutes.
  • After 30 minutes, open the oven and check the slice.
    If it is slightly wobbly all over but spongy to touch, remove it from the oven.
    If there are patches that are super wobbly, leave the slice in the oven, close the door and turn it off. Leave it for five more minutes. Then remove from the heat.
  • Leave the slice in the tin and cool on the bench for 20 minutes.
    Transfer the slice to the refrigerator and chill for at least 1 hour. It is ready to slice and eat once it is chilled.
  • Dust with puehu huka (icing sugar) if you are leaving it plain or decorate it, following the instructions below.
    This slice will keep well in a sealed container in the fridge for up to five days.

The Decorations - Ngā Whakarākei (Optional)