Sunday, October 10, 2010

Taste Buds: A Grand Lemon Bar


I adore lemon bars and I have been playing around with the flavour to get just the right amount of lemony punchness with just the right balance of sugar. These are divine, light fluffy and oh so heavenly amazing. They are wonderfully addictive with their buttery shortbread crust and tangy lemon filling, simply irresistible.

In order for your lemon bars to have a nice citrus flavor you need to use fresh lemons, non of those imitation lemon juices you can buy at the store. Make sure when choosing your lemons to pick ones with a bright yellow skin and that smell nice and fragrant.


Before removing the zest off the outside of the lemon make sure to wash it with soap and water. Gently remove the zest (the outside yellow part) with a knife, vegetable peeler or grater and once you get to the pilth (the inside white part) move to another part of the lemon. You want the zest (the yellow part) and leave the pilth (the white part. The pilth is very bitter and will ruin your lemon bars.

1 1/2 sticks unsalted butter chilled
1 1/2 cups plus one tablespoon all purpose flour
3/4 cup powdered sugar
1/4 cup toasted almonds ground in a food processor
1/2 teaspoon coarse salt

4 large eggs
1 1/3 cups sugar
4 tablespoons all purpose flour
1 teaspoon corn starch
3/4 cup fresh lemon juice
1 ½ tablespoons of grated lemon zest
1/2 teaspoon almond extract
1/4 cup whole milk

powdered sugar for dusting

1. Preheat oven to 350 degrees.

2. Pam a 9x13 inch baking dish and then line with parchment paper.

3. In a food processor grind the toasted almonds down to a fine powder. Add the flour, salt and sugar and pulse to combine. Cut the cold butter into pieces and add to the mixture; process until the mixture looks like a coarse meal.

4. Pour the mixture into the pan pressing down with a spatula into an even base. This will form the crust. Bake in the oven for 15 minutes until lightly golden brown.

5. While the crust is baking make the filling by combining the ingredients and mixing with an electronic mixer. Make sure that you remove any lumps of flour or sugar.

6. Remove the crust from oven. Change the temperature on the oven to 325 degrees.

7. Pour the filling onto the crust and return the pan to the oven. Bake for 18-20 minutes until the filling is set.

8. Remove from the oven and allow to cool on a wire rack. After 20 minutes remove the bars from the pan using the parchment paper. Leave the bars on the parchment paper to cool on the rack; right before serving dust liberally with powdered sugar and cut into bars.

For best results eat once they have cooled enough. The bars are better eaten the same day however if you must wait to serve them keep the bars cold in the refrigerator.


paul peggy zeus said...

MMMM I can almost taste them now.

lilmansworld said...

Lemon's are heaven s(c)ent

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