For the base
190g butter, cut into cubes
85g Siúcra Icing Sugar
290g plain flour
½ tsp salt
For the lemon filling
½ tsp baking powder
600g Siúcra caster sugar
6 large eggs
4 lemons, zest and juice
1 tbsp golden syrup
1 tbsp vanilla extract
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5. Grease and line a 20cm x 30cm baking tray with non-stick parchment paper.
In a bowl, beat together to butter and Siúcra Icing Sugar until light and fluffy.
Stir in 235g plain flour and salt until it comes together in a soft ball.
Spoon into the prepared tin and flatten to an even layer. Bake for 20-25 minutes or until golden.
For the lemon filling, In a large bowl, whisk the remaining flour, the baking powder and 500g Siúcra Caster Sugar together. Add 4 large eggs and lemon juice and whisk. Stir in the lemon zest.
Lower the oven temperature to 180°C, 160°C fan, Gas Mark 4. Remove the biscuit base and pour on the lemon filling. Bake for 30-35 minutes or until the filling is set (slightly firm and golden). Remove from the oven and allow to cool completely.
For the meringue, separate the remaining 2 eggs. Add the egg whites, 100g caster sugar, the golden syrup and the vanilla extract into a heatproof bowl.
Place the bowl over a saucepan of simmering water making sure the bottom of the bowl doesn’t touch the water.
Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. Remove from the heat and use an electric whisk to whip into stiff, glossy peaks.
Pipe or spoon the meringue onto the cooled lemon bar, then use a blow torch to brown the top, or pop under the grill for 30 seconds.
Cut into 12 bars and serve.
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