INKIE Vermooten of Walmer guarantees her lemon bars as a perfect treat for those with a sweet tooth.
Passed down by her mother-in-law Joy, it has been her stand-by for special occasions over the years.
“I got the recipe just after I got married over 30 years ago. That is when I first tested it,” said the mother-of-four.
“Joy’s lemon bars”, as they are known, are a family favourite and are also popular among Vermooten’s friends.
“We all like lemon flavour and I have had friends ask me for the recipe after they tasted it.”
She said it is a simple recipe and it takes about an hour overall as it is a four-step process.
The lemon bars can either have a topping of coconut and almonds if you do not want it too sweet, or icing.
“You can have it as either a dessert or tea-time treat,” said Vermooten.
Base: 90g butter, softened
25ml castor sugar
190ml flour, sifted
30ml corn flour
Filling: 397g can full cream condensed milk
2 egg yolks, beaten
finely grated rind of one lemon
125ml lemon juice
Topping: 2 egg whites
60ml caster sugar
50g flaked almonds
Step 1: Base: Cream butter and sugar until light and fluffy. Gradually add flour, corn flour, mix well. Turn onto floured surface and knead five times.
Step 2: Filling: Combine condensed milk, egg yolks, lemon rind and lemon juice in mixing bowl and mix well. Pour over base and bake at 180°C for 10 minutes until set.
Step 4: Beat egg whites until soft peaks form, gradually adding castor sugar. Beat until sugar dissolves. Fold in coconut and spread over filling. Sprinkle with almonds and bake at 180°C for 15 minutes until golden brown.
Leave to cool in pan before cutting into bars or squares (14 bars or 20 squares).