Langsung ke konten utama

Best ever Lemon Bars Recipe




Ingredients

Shortbread Crust
  • 2 cups all-purpose flour (240g)
  • 1/3 cup granulated white sugar (67g)
  • 1/2 tsp salt
  • 7/8 cup cold butter (198g)

Lemon Curd Filling
  • 6 large eggs
  • 2+1/2 cups granulated white sugar (500g)
  • 1 tsp lemon zest
  • 1 cup all-purpose flour (120g)
  • 1 cup freshly squeezed lemon juice (240ml)

Instructions
  1. Preheat oven to 350°F (175°C). Line a 9x13" (23x33cm) baking pan with parchment paper with an overhang on all sides. Set aside. 
  2. Make the shortbread crust in a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times just until it starts to clump.
  3. If you don't have a food processor, then make the shortbread crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it starts to clump. 
  4. Transfer crust to the prepared baking pan and press with your fingers evenly into the bottom of the pan. Place a piece of paper on top and flatten the crust with the back of a flat-bottomed cup. Bake for 20 minutes until crust is lightly browned 
  5. While the crust is baking, prepare the filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix eggs, sugar, and lemon zest on medium speed until creamy and sugar is completely dissolved, about 2-3 minutes. Add flour and mix just until incorporated. On low speed, slowly stir in lemon juice just until combined. Pour onto crust. Bake for about 35-40 minutes or until filling is almost set with a very slight wobble in the center. Cover with parchment paper after the first 20 minutes to prevent browning too much, if desired. 
  6. Remove from oven and let cool to room temperature. Then chill in the fridge overnight. Cut into 20 bars. Before serving, dust with powdered sugar. Store leftovers in the refrigerator in an airtight container for up to 3 days.







Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Chocolate Chip Peanut Butter Pie

INGREDIENTS Crust  3/4 cup graham cracker crumbs  1/4 cup granulated sugar  2 tablespoons brown sugar  4 tablespoons melted butter  Filling   1 1/2 cups heavy cream  8 ounces cream cheese softened  3/4 cup granulated sugar  1 cup creamy peanut butter  1 tablespoon vanilla  1 cup mini chocolate chips  INSTRUCTIONS To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.     Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.  In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add pean...
Posting Komentar
Baca selengkapnya

Killer Chicken Thigh Marinade

Ingredients 8 bone-in, skin-on chicken thighs (about 4 lbs) 2 Tbsp olive oil 1 Tbsp sesame oil 4 Tbsp low sodium soy sauce 1 Tbsp Worcestershire sauce 2 Tbsp lemon juice (or lime juice) 5 Tbsp honey (or maple syrup) 6 cloves garlic (minced) ½ tsp black pepper (freshly ground) 2 tsp kosher salt (plus more to taste) Instructions Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight. Preheat oven to 450 degrees F. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.  To get a nicel...
Posting Komentar
Baca selengkapnya

Mini Chocolate Cheesecakes

Ingredients For the Oreo Cookie Crust:  (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total) 8 tablespoons (4 ounces) unsalted butter, melted For the Chocolate Cheesecake Filling:  7 ounces semi-sweet chocolate, finely chopped 16 ounces full-fat cream cheese, at room temperature 2/3 cup sour cream 2/3 cup granulated sugar 1/2 Tablespoon unsweetened natural cocoa powder 2 large eggs plus 2 egg yolks, at room temperature 1/2 cup (4 ounces) heavy cream, at room temperature 1 teaspoons vanilla extract For the Chocolate Ganache:   12 ounces semi-sweet chocolate, finely chopped 1 cup heavy cream Grated chocolate, for decoration, optional Instructions For the Oreo Cookie Crust:  Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed. Place the cookies in ...
Posting Komentar
Baca selengkapnya