These lush lemon bars will make anyone swoon. Share them with the one you love — or enjoy them all by yourself to enjoy with a cup of tea or coffee. The pretty pink buds not only look super cute but also give a hint of rose which takes the zingy lemon up a notch. If you’re not using rose buds or petals then a sprinkle lemon zest over the icing sugar would look pretty or candied lemon slices.

Method:

• Pre heat the oven to 170°C fan. Grease and line an 20cm (8inch) square tin.
• Beat the butter, icing sugar and salt with a stand mixer or in a bowl with a hand beater for 2-3 minutes until light, fluffy and pale in colour.
• Mix in the flour until just combined then add the poppy seeds and stir with a silicone spatula until evenly mixed through the dough.
• Press the dough evenly into the prepared tin; it will be sticky so I like to use a disposable nitrile glove or you can flour your hands to prevent it sticking to you.
• Bake the crust for 15-18 minutes until it is lightly browned around the edges.
• While the crust is in the oven wash the bowl and mixer paddles ready for the filling.
• When the crust has been in the oven for around 10 minutes, prepare the filing by beating the eggs, sugar, lemon juice and zest for about three minutes until well combined. Add the flour and mix briefly to combine.
• Take the crust out of the oven and immediately pour the filling over the crust and return the tin to the oven for a further 30 minutes. It should have developed a golden crust and be somewhat firm to the touch.
• Allow to cool in the tin. Dredge with icing sugar and then cut into bars and decorate with rosebuds if using.

Louismann