Dust with powdered sugar and lightly sprinkle with sea salt flakes. Remove and cool completely on a rack.Ĭut into bars. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Whisk the filling ingredients together in a large bowl until blended. ![]() Remove from oven, but do not turn off the oven heat. Dump the dough into the prepared pan and evenly press the dough to cover the bottom of the pan.īake the crust until it just begins to turn golden, about 20 minutes. Mix until the dough is lumpy and just begins to stick together. ![]() Butter an 8-inch-square baking pan, then line the pan with parchment.Ĭombine the crust ingredients in the bowl of an electric mixer fitted with a paddle attachment. Sea salt flakes, for sprinkling (optional) RECIPEġ cup unsalted butter, slightly softened but still cool, cut into cubes Lynda Balslev is a Marin resident, cookbook author, food and travel writer and recipe developer. Now if you’ll excuse me, all this writing has made me crave another bar. A smidge of sea salt is a final flourish, which deftly highlights the lemon while restraining the sugars from tipping into a sugary abyss. Spray mini muffin pans with cooking spray that has flour in it. A thick curd, rippling with lemon zest, is spread over a simple, supportive shortbread crust. The infallible Eureka lemon will deliver the zingy, cheek-sucking filling you want for these bars. However, they’re likened to a cross between a lemon and a tangerine and are noted for their sweetness and lack of tartness. No knocks to Meyers - they are delicious in their own right. They have the requisite tartness for these bars, which their sunny cousin, the Meyer lemon, lacks. For this task, rely on the Eureka lemon, the ubiquitous lemon readily found in our markets. Add the salt and the flour and mix until just incorporated. Cream together on medium speed until light and fluffy, about two minutes. It should pack a wallop of puckery tartness balanced by just enough sweetness without being cloying. To Make the Crust: In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer, combine the butter and the granulated sugar for the crust. The key to a good lemon bar, in my book, is that the filling must be intensely lemony. Early spring is high season for lemons, and these bars will bring a warming ray of sunshine to your plate. ![]() It’s easy to be greedy with citrus when summer fruits are a mere warm weather promise.
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