Air Fryer Lemon Bars
If you find yourself with a lot of lemons in your life, you should create lemon cookie slices. There should be a total of fifteen large pieces. They are yelling about the sun to me. In addition, they were extremely delicious and puckering!
The chewy texture of the treat was a result of the incorporation of desiccated coconut into the shortbread foundation, and the flavour of the coconut that lingered after the lemon filling was a perfect complement to it.
Come on, let’s give the world a sunny day!
Pieces of Lemon-Herb Cookie 15 pieces of slices measuring 5 centimetres by 8.5 centimetres.
bout Time
- Prep Time 30 mins
- Cook Time 20 mins
- Total Time 50 mins
Ingredients
Base:
- 200g sugar
- 60g desiccated coconut
- 300g organic unbleached all-purpose flour
- 200g unsalted butter, melted and cooled
Lemon filling:
- 4 eggs
- 2 egg yolks
- 400g sugar
- 50g organic unbleached all-purpose flour
- 1 Tbsp lemon zest
- 250ml lemon juice, juice from 3 medium size lemons
instructions to follow
As a starting point:
- To get the air fryer ready, preheat it to (350 degrees F). Sugar, desiccated coconut, flour, and butter should be mixed together and stirred until the mixture resembles coarse crumbs.
- The dough should be pressed into a baking pan that is 25 centimetres by 25 centimetres and lined with non-stick paper. In order to prevent the filling from leaking down to the base when it is put in later, be sure to press the filling completely into the corner and the edges.
- Bake for twenty minutes, or until the top is golden brown.
- On a cooling rack, let it cool down for a while.
During the baking process of the lemon filling, lower the temperature of the Air Fryer to 325 degrees Fahrenheit.
For Filling:
- The temperature of the air fryer is set at 325 degrees Fahrenheit. Following the addition of sugar, flour, lemon zest, and lemon juice, whisk the eggs and yolks together. Whisk until the mixture is smooth.
- The lemon mixture should be gently poured over the cookie foundation that has been allowed to cool, and the filling should be baked for twenty minutes, or until it is just set (the centre of the filling should still have a bit in it).
- Place the mixture on a cooling rack and place it in the refrigerator for two hours or overnight until it becomes hard. Immediately before to serving, dust with icing sugar.