LEMON CHAMPAGNE BARS WITH STRAWBERRY BRULEE TOPPING
I got the recipe for this delicious confection from a great baking book called "The Pastry Queen". The champagne works magic on these lemon bars, giving them a luscious flavour that sets them apart from other lemon squares. The strawberry topping is the piece de resistance. Cook time does not reflect chill time.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- To make the crust, preheat the oven to 375°F Coat a 9x13-inch baking pan with cooking spray.
- Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl about 3 minutes, until creamy.
- Add the flour, salt and zest. Beat just until incorporated.
- Press the dough evenly into prepared pan. Bake for 12-15 minutes until golden brown.
- Let cool about 10 minutes. Spread the jam evenly over the cooled crust.
- Leave oven at 350°F.
- Whisk the egg yolks for the filling with the eggs, sugar, lemon juice and champagne in a large bowl set over a pan of simmering water. (make sure the water does not touch the bottom of the bowl).
- Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the cold butter into bite sized pieces.
- Whisk the butter, one piece at a time into the lemon mixture. Cook about 10 minutes longer, whisking occasionally. The mixture will be thick and puddinglike.
- Pour the fillng over the prepared crust and bake for 10-12 minutes. Refrigerate the bars at least 2 hours over overnight. (If you are in a hurry they will get sufficiently cold after 1 hour in the freezer).
- Slice the strawberries thinly and arrange them in a single layer over the top of the lemon filling. Sprinkle the sugar evenly over top of the berries.
- Use a kitchen torch to melt the sugar until it is brown and crackly, or put the bars under a hot broiler for about 1 minute, until the sugar melts and browns. Watch carefully.
Nutrition Facts : Calories 3658, Fat 191.3, SaturatedFat 111.8, Cholesterol 1690.9, Sodium 555.5, Carbohydrate 449.2, Fiber 7.4, Sugar 338.4, Protein 43.3
STRAWBERRY LEMON BARS
My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year round and it has become a family tradition.
Provided by PammieK
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
- Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 35.7 g, Cholesterol 54.1 mg, Fat 6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 54.9 mg, Sugar 20.3 g
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