I have never had any of their food before.
Lemon Pound Cake Bars
Ingredients
For the bars
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter
2 cups (400g) granulated sugar
4 large eggs, lightly beaten
zest of 2 medium lemons (about 2 tablespoons)
juice of 2 medium lemons (about 1/3 cup)
For the glaze:
1 cup (110g) confectioners’ sugar, sifted
2 to 3 tablespoons milk
Instructions
To make the bars:
Preheat oven to 375°F. Grease a 9”x 13” baking pan.
Whisk together the flour, baking powder, and salt. Set aside.
Place the butter in a large saucepan.* Melt over medium heat. Remove from heat.
Stir in the sugar, followed by the eggs, mixing well after each addition. Then add the flour mixture, and finally the zest and juice, mixing just until combined.
Transfer the batter to the prepared pan, and spread it evenly.
Bake 35 to 45 minutes, or until the top is golden brown and a pick inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the glaze:
In a small bowl, combine the confectioners’ sugar and 2 tablespoons of milk until smooth. If necessary, add more milk (about a teaspoonful at at time) until the glaze is the desired consistency. Drizzle the glaze over the bars.
Allow the bars to cool completely before cutting into bars.
Notes
*A 3-quart saucepan like the one linked below works well for the volume of the batter.
https://bakeorbreak.com/2016/02/lemon-pound-cake-bars/
Your Lemon Bars look good.
But I suspect that you have had some Indian influenced food before.
Very little food is solely indigenous to any one place. Food, like people, is all ‘mixed-up-and-turned-around’.
A quick nobake, rich chocolate torte with a touch of rum......or use orange flavors if you don’t imbibe.
Chocolate Truffle Torte
INGREDIENTS
2 tbsp butter
appr 7 Graham crackers
lb dark chocolate
4 tbsp glucose syrup
4 tbsp rum
a pinch of salt
2 1/2 cups double cream (heavy cream)
1 tbsp cocoa powder, to dust
INSTRUCTIONS Line a 23 cm cake tin with baking paper, but grease it too or spray. Gently melt the butter or dairy free spread in a small pan.
Crush the biscuits in a bowl then pour in the melted butter and mix well before spreading over the base of the tin in an even layer.
Break the chocolate into squares and put them in into a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water or the chocolate could seize). Leave it until the chocolate has melted. Stir it then take it off the heat and leave it to cool a little. Remember to use an oven glove.
In another bowl beat the double cream just beginning to thicken, then fold half into the chocolate mixture, then fold that mixture into the rest of the cream. When it is blended and smooth, spoon it into your prepared cake tin. Tap the tin gently to even the mixture out, then saran and chill overnight in the fridge
.
Just before serving, run a warm knife round the edge of to loosen and remove carefully.
Dust with cocoa powder before serving. Serve with berries and whipped cream (or coconut cream).
Me want lemon bars right now. Me have none😿
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