week 38: hannah’s pick – Brown Butter Lemon Bars

i just had a sleepover with one of my hunter friends (Krishna Shah!) and we originally planned to make dinner together but then realized that we have completely different taste buds when it comes to savory foods and settled for making dessert, which are these lemon bars! krishna squeezed the life out of like 5 lemons and i…mixed the ingredients since i tried squeezing a lemon and failed miserably 😦 they turned out to be very lemon-y and tasted pretty good! and you know they’re good when stephanie eats two or three of them even though she hates lemon! btw i’m bringing them to school tomorrow! 🙂

hannah.

Brown Butter Lemon Bars

For the brown butter shortbread crust:
1/2 cup icing sugar (55g, 2 oz)
1 1/2 cups plain flour (215g, 7 1/2 oz)
3/4 cup unsalted butter, softened (170g, 6 oz)
pinch of salt

For the lemon filling:
1/2 cup plain flour (70g, 2 1/2 oz)
2 1/4 cups sugar (455g, 1 pound)
1 cup lemon juice (250ml, 8 oz, about 8-10 lemons)
zest from 1 lemon, grated
6 eggs
1 egg yolk
pinch of salt
icing sugar, for dusting

Directions:

Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.

To make the crust, sift the icing sugar into the bowl of your stand mixer. Add the flour and salt. Fit the mixer with the paddle attachment and mix on a low speed to combine. Add the butter and mix on a low speed just until a dough forms. Put the dough in the pan and press it evenly into the base and about 1/2 an inch up the sides. This will take a little time and is annoying, but keep at it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust about 25 – 35 minutes, until it evenly colours and is a deep golden brown. I had to uncover mine for the last 5 minutes.

While the crust is baking, make the filling. Combine the flour and sugar in a large mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar. In a separate bowl, whisk the eggs and the egg yolk with salt. Add the eggs into the lemon and sugar mixture and whisk until well combined. Once the crust is golden, pull the oven rack out of the oven slightly and pour the filling into the crust while it is still in the oven. Reduce the oven temperature to 150 C (300 F) and bake for 30 – 40 minutes, until the center is just set.

Allow the bars to cool completely, then chill well in the fridge before cutting. Dust with icing sugar to serve. Makes 20 bars.

source: Butter Baking
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