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LEMONY BARS...SO GOOD
Lemon squares like lemon pie, crispy with a magnificent and very fragrant silky cream. Small gourmet bites, mini pastries, mini lemon pies, easily transportable, that can be taken with the fingers, which burst in the mouth with their freshness.
LEMONY BARS...SO GOOD
Category
DESSERT
Servings
12 SQUARES
Prep Time
20 minutes
Cook Time
50 minutes
Lemon squares like lemon pie, crispy with a magnificent and very fragrant silky cream. Small gourmet bites, mini pastries, mini lemon pies, easily transportable, that can be taken with the fingers, which burst in the mouth with their freshness.
This is a kind of lemon pie baked with two layers (and the whole thing is then cut into squares or rectangles (hence the name bars):
LEMON SHORTBREAD
150 g flour
50 g icing sugar
2 finely grated lemon zest
100 g semi-salted butter, soft and cut into small cubes
3 tbsp lemon juice
LEMON CREAM
25 cl whipping cream
2 eggs (or one egg and two yolks)
100 g sugar
12 cl lemon juice + zest
Ingredients
-
FLOUR
-
ICING SUGAR
-
LEMON
$6.79 -
BORDIER SEMI SALTED BUTTER
-
WHIPPING CREAM
-
EGG
-
SUGAR
Directions
Prepare the dough: in a salad bowl, mix all the ingredients. Work quickly to obtain a homogeneous and smooth dough without traces of butter.
Form a flattened disc, cover with cling film and leave to rest in the fridge for at least an hour or even two is better.
Preheat the oven to 160°C . Take the dough out and let it relax for a few minutes (at first it is very hard and breaks, it's because of the cold butter).
Roll out the dough to 3 mm between two baking papers into an 18 cm square.
Prick the bottom with a fork. Let rest in the freezer for 5 to 10 min then bake for 20 to 30 minutes: the dough should brown but not too much (in any case a little more than a classic shortbread since you want it to remain crisp afterwards).
Take out the shortbread (with the mold and the rest) let cool a little before pouring the cream (otherwise it will soften)
PREPARE THE CREAM-FLAN: Lower the oven to 130-140°C. Prepare the crème-flan: mix the lemon juice with the sugar then add the eggs and the zest.
Add the cream and lightly mix (not too much otherwise there will be air). Pour into a saucepan and heat over low heat for 3 minutes (it should not boil but just coat the spoon)
Pour this cream over the pre-cooked and slightly cooled shortbread (still with the mould).
Cook for about 15-20 minutes: the cream should be set but still wobbly in the middle. Leave it rest for at least an hour or even two in the fridge (or overnight) then cut into 12 rectangles 8 cm long and 3 cm wide.
Decorate with raspberries and mint.
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