Recipes..LEMON BARS cake
Classic Lemon Bars with a shortbread-style crust and silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar!
1� cups (248 grams) all-purpose flour
? cup (76 grams) powdered sugar, plus extra for decorating finished bars
� cup (28 grams) cornstarch
� teaspoon salt
� cup (170 grams) unsalted butter, at cool room temperature, cut into 1-inch pieces
For the Filling
4 eggs, beaten lightly
1? cups (265 grams) granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest, from about 2 large lemons
? cup (160 ml) lemon juice
? cup (80 ml) whole milk
Pinch of salt
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly butter a 9�13-inch baking pan and line with parchment paper.
Make the Crust: Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and �-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
Make the Filling: Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.
Reduce the oven temperature to 325 degrees F. Stir the filling mixture to reincorporate the ingredients, then pour into the warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Lift the bars from the pan using the parchment paper, then place on a cutting board to slice into squares. Sift powdered sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.
INGREDIENTS:
For the Crust1� cups (248 grams) all-purpose flour
? cup (76 grams) powdered sugar, plus extra for decorating finished bars
� cup (28 grams) cornstarch
� teaspoon salt
� cup (170 grams) unsalted butter, at cool room temperature, cut into 1-inch pieces
For the Filling
4 eggs, beaten lightly
1? cups (265 grams) granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest, from about 2 large lemons
? cup (160 ml) lemon juice
? cup (80 ml) whole milk
Pinch of salt
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly butter a 9�13-inch baking pan and line with parchment paper.
Make the Crust: Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and �-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
Make the Filling: Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.
Reduce the oven temperature to 325 degrees F. Stir the filling mixture to reincorporate the ingredients, then pour into the warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Lift the bars from the pan using the parchment paper, then place on a cutting board to slice into squares. Sift powdered sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.
0 Response to "Recipes..LEMON BARS cake"
Post a Comment