Vanilla Lemon Bars

Vanilla Shortbread Base

• 2 cups plain flour

• ½ cup icing sugar

• 125g cold butter

• 1 tsp Heilala Vanilla Extract

Sticky Lemon Filling

• 1 ½ cups sugar

• Zest of 1 lemon

• ¼ cup lemon juice

• 3 eggs, lightly beaten

• ¼ cup self-raising flour

• 1 tsp Heilala Vanilla Extract

Method

1. Prepare the Base

1. Preheat oven to 160°C.

2. Line a 23cm square baking pan with baking paper, pressing into the corners. Do not trim excess paper – the filling is runny and may leak.

3. In a large bowl, combine flour and icing sugar. Grate in the cold butter, then rub with fingertips until the mixture resembles fine breadcrumbs.

4. Stir through the Heilala Vanilla Extract.

5. Tip into the prepared pan, spread evenly, then press down firmly with your hands or the base of a flat glass.

6. Bake for 15–20 minutes until very lightly golden. Begin preparing the filling while it bakes.

2. Make the Filling

1. In a large jug, combine sugar, lemon zest, and lemon juice. Stir.

2. Add eggs and Heilala Vanilla Extract, then whisk until smooth.

3. Add the self-raising flour and whisk again until fully combined.

4. Pour filling over the warm base.

3. Bake & Serve

1. Bake for 30–35 minutes, until the top is lightly golden and the centre is set (no wobble).

2. Allow to cool completely in the pan.

3. Cut into squares or bars.

4. Dust with icing sugar before serving.