Saturday, December 4, 2010

Treat of the Day ~ YUMMMMMMMMM

This recipe comes from:

If you love tart, tangy,sweet and creamy, you'll ♥ this recipe!  They are called LEMON BARS, but not like I've ever tasted before.  They have a shortbread crust, not only on the bottom, but a teeny bit added on the topper as well.  Absolutely delectable!  If you try them, let me know what you think.

I want to mention before you begin that this crust is very sticky.  Be sure to flour your surface as well as your hands when forming your dough disk.  

Because a standard size rolling pin won't fit into your pan, try topping the dough with parchment paper and use a jar to roll the dough into the pan.  You can use your hands, whatever method works for you.

Also, the butter and eggs should be at room temperature .  The butter for the crumble must be cold.  And be patient!  Allow the finished product to cool completely.  It should set before cutting into the bars.

The Ingredients
  • 2 sticks of butter (1/2 lb.) @ room temp
  • 1/2 cup granulated sugar
  • 2 cups ALL PURPOSE flour
  • 1/8 teaspoon salt
  • 5 eggs at room temperature
  • 2 1/4 cups granulated sugar
  • 1 1/2 tablespoon lemon zest (from 4 fresh lemons)
  • 3/4 cup fresh lemon juice (about 4-5 lemons)
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
For Topping:
  • Scraps from crust
  • Approximately 1/4 sup flour
  • 1 - 2 tablespoons butter
  • 1 teaspoon sugar
  • Confectioners' sugar for dusting
For the Crust:
  1. Cream the butter and sugar together on medium low speed until light and fluffy.
  2. Whisk flour and salt together in separate bowl.
  3. With mixer on lowest speed, add dry mixture to the butter and sugar.
  4. Mix only until flour is moistened.
  5. Turn our onto a well-floured piece of parchment paper.
  6. Form a rectangular disk with the dough.
  7. Transfer the disk to a lightly greased 9 x 13 inch pan.
  8. Using floured hands and/or the parchment paper press the doughout evenly to cover the pan and up about 1/2 inch on the sides.  The dough should be about 1/4 inch thick.  I suggest using a jar to roll it our evenly under parchment paper.  Make sure to work it into the corners.
  9. Dough should go about 3/4 inch up the side of the pan.  Cut off the excess in a straight line with a sharp knife, reserving the scraps to use on the top.
  10. Place pan in freezer for about 20 minutes.
  11. Preheat over to 350 degrees.
  12. Bake crust in the over for 15 to 20 minutes until very lightly browned.
  13. Remove and allow to cool while you make the filling and crumb topping.
For the Filling:
  1. Place all filling ingredients in mixing bowl and whisk until smooth and creamy.
  2. Pour filling mixture into cooled crust.
  3. Bake for 20 minutes.
For the Topping:
  1. While baking, place crust scraps in a small bowl.
  2. Add flour and sugar
  3. Cut in enough COLD butter in small pieces to make the mixture crumbly and stick together when presssed.
  4. Remove pan from over after 20 minutes
  5. Lightly rolling the crumble together with you fingers, sprinkle it over the surface evenly with some bigger pieces and some smaller pieces.
  6. Return pan to oven and bake an additional 7 to 12 minutes or until the filling is set.
  7. Remove from oven and ALLOW TO COMPLETELY COOL.
  8. Cut into evenly sized bars and dust with confectioners' sugar.

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