Thursday, April 7, 2016

Double Lemon Bars

Pucker up because these double lemon bars pack a punch with lemon zest infused shortbread base and half a cup of freshly squeezed lemon juice in the topping.

A perfect balance of just right sweetness and ultra zesty-ness!

Double Lemon Bars
recipe adapted from PopSugar
makes one 8x8" square (16 squares)
shortbread base:
3/4 cup (96g) all-purpose flour
1 Tbsp organic coconut palm sugar
1/4 teaspoon fine sea salt
Zest of 2 lemons, finely grated (about 2 tsp)
6 Tbsp (85g) unsalted butter, chilled and cubed
lemon topping:
3 large eggs
1/2 cup (100g) granulated sugar
1/2 cup lemon juice (from about 3 lemons)
1/4 cup (32g) all-purpose flour, sifted
Sifted powdered sugar, for garnish
1. Preheat oven to 325°F.
2. SHORTBREAD: In food processor, pulse together flour, sugar, salt, and lemon zest. Add butter and pulse until butter becomes pea sized pieces. Transfer loose shaggy dough to a lined 8" square baking dish. Spread it out evenly and press firmly. Bake for 25-30 minutes, or until light golden brown and fragrant.
3. TOPPING: In mixing bowl, whisk together eggs and sugar until smooth and streak free. Whisk in lemon juice. Sift in flour and whisk till frothy and completely smooth. Pour over shortbread base as soon as it is taken out of oven, and return to oven. Reduce temperature to 300°F, and bake for 30-35 minutes, or until top has just set.
4. Allow to cool completely before cutting. For a neater appearance, trim away the edges before cutting into 16 squares. Generously sift powdered sugar on top just before serving.

Press loose and coarse crumbs evenly across pan.
Bake till lightly golden brown.
Whisk ingredients for lemon topping until smooth and lump free.
Bake until top has set.

Cut into squares after cooling.

Taste: Tangy, bright, unmistakably lemon. Shortbread could be more buttery.
4 stars out of 5
Texture: Lemon topping a bit gummy; could like a more creamy mouth feel. Shortbread could be less crumbly and more crisp and firm. Love how the lemon zest was incorporated into the base instead of the topping to keep the topping super smooth.
2 stars out of 5

The crumbly dough of the shortbread didn't look like it would set, but it sorta did. Next time, I would probably go for a more solid shortbread base using melted butter and have more of it.

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