Limoncello bars / Barrette al limoncello

limoncello bars

Fidget is so wise: “when life gives you lemons… make limoncello!”

Limoncello bars / Barrette al limoncello

limoncello bars

Or even better, make limoncello bars!

Celebrating some of the last rays of warming sunshine and looking ahead to a season of hearty soups, squashes, roasts and chocolate puddings, this week’s recipe comes from Sonia Monagheddu’s blog  –  reinterpreted Fidget-style in the cartoon kitchen.

For the base you will need: 220g butter, 90g sugar, 240g plain white flour (00 grade if you have it), pinch of salt, fresh rosemary (very finely chopped). Whizz in the food processor until it comes together as a ball then press it out onto a 20–30cm baking tin lined with baking paper to make the base; bake for 15–20min at 180°/gas mark 5.

Let the base cool and prepare the filling: whisk together 4 eggs, 250g sugar, the zest of an unwaxed lemon, the juice of 2 medium lemons and 35ml limoncello.

Separately mix 35g plain white flour and 1tsp baking powder. Sift over the egg/lemon mixture and gently fold in with a wooden spoon. Tip over the cooled, baked base and put back in the oven for a further 20–25min.

Let the tray-bake cool completely and then put it in the fridge for a few hours. When you’re ready, sprinkle with icing sugar and cut into bars. Serve with a shot of limoncello, straight from the freezer.

Zest, zing, summer sunshine. No wonder Fidget wishes life gave him lemons every day!