Lemon Bars
by:
Classic lemon bars are made by pressing extra buttery sweet dough into a baking dish, baking it, and, after cooling, spreading lemon curd over it. Most lemon curd is made with whole butter - regular butter thats just added as is. This recipe uses brown butterfor a more pronounced butter flavor and a stiffer curd, but whole butter works fine, too.
ingredients
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serves: 8-10
Dough
cup 2/; all-purpose flour
2/3 cup cake flour
cup 1/z confectioners' sugar
1/4 teaspoon salt
3 cup 1/z plus tablespoons cold butter, cut into
1/3-inch cubes
1egg
Lemon curd
3 eggs
3/4 cup granulated sugar
1 tablespoon grated lemon zest
3/4 cup lemon juice (about 7 lemons)
1/2 cup butter (sliced, or made into brown butter)(optional)
Servings Per Recipe: 8
Amount per Serving
Calories: 245
- Total Fat: 13.2 g
- Saturated Fat: 7.8 g
- Trans Fat: 0.5 g
- Cholesterol: 91.9 mg
- Sodium: 199.7 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 0.3 g
- Sugars: 19.6 g
- Protein: 3.2 g
preparation
1. In a saucepan, whisk together the eggs and sugar, then the lemon zest, lemon juice, and brown butter, if using. When the lemon curol starts to thicken, switch to a silicone spatula so you can reach into the corners of the saucepan. Stir until thickened.
2. Pound the dough into a rectangle 1 inch longer and wider than the baking dish.
3. Press the dough into the baking dish. Use the side of your finger to press on the dough near the sides of the dish to force the dough up along the sides.
4. Trim the edge ofthe dough with a small knife so the edges are even.
5. Press the trimmings over any thin sections.
6. Bake the dough for about 30 minutes, or until pale brown. Let the dough cool for 15 minutes, then pour in the hot lemon curd.
7. Smooth the lemon curol with a spatula. Let cool for 30 minutes before cutting.
8. Cut the lemon bars into rectangles and remove from the pan with an offset spatula.
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comments
Mommy_loves_to_cook
May 15, 2012