Perfect Lemon Bars

Name: Perfect Lemon Bars
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: For crust:; 1 3/4 cup all-purpose flour/ maida; 2/3 cup powder sugar (confectioners sugar); 1 tsp grated lemon zest; 1/4 cup corn starch; 3/4 teaspoon salt; 12 tablespoons unsalted butter, chilled and cut into 1 inch cubes; For Lemon Filling:; 4 large eggs; 1 1/3 cup white sugar; 3 tablespoons all-purpose flour/maida; 2 teaspoons grated lemon zest; 2/3 cup lemon juice; 1/3 cup milk; 1/8 teaspoon salt

Anmen @culinaryadventurer

When life gives you lemons make delicious lemon bars. This indulgent recipe is an ideal summer dessert and a classy finish to any fancy meal. (Inspired by a recipe from Cook’s Illustrated)

Anmen @culinaryadventurer

When life gives you lemons make delicious lemon bars. This indulgent recipe is an ideal summer dessert and a classy finish to any fancy meal. (Inspired by a recipe from Cook’s Illustrated)

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Ingredients

2 hrs

10 servings

For crust:
1 3/4 cupall-purpose flour/ maida
2/3 cuppowder sugar (confectioners sugar)
1 tspgrated lemon zest
1/4 cupcorn starch
3/4 teaspoonsalt
12 tablespoonsunsalted butter, chilled and cut into 1 inch cubes
ForLemon Filling:
4large eggs
1 1/3 cupwhite sugar
3 tablespoonsall-purpose flour/maida
2 teaspoonsgrated lemon zest
2/3 cuplemon juice
1/3 cupmilk
1/8 teaspoonsalt

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Steps

2 hrs

1

Line a 9 X 13 baking dish with parchment paper (base and height). I used the kneading paddle in the food processor to make the crust.
2

Process flour, powdered sugar (make it at home by blending 1 cup sugar with 1 teaspoon of cornflour.The cornflour prevents the sugar from caking), cornstarch, salt and lemon zest and pulse until it's combined. Add butter and process to blend for 10 seconds. Then pulse till the mixture is light yellow colour and has the constancy of semolina (rava)/ cornmeal. Cornstarch gives the crust a melt-in-your-mouth consistency.
3

Fill this mixture into the lined baking tray and flatten with your fingers or the bottom of a measuring cup. Cool this in the fridge for 30 minutes. Preheat oven to 350 degrees F and bake for 20-25 minutes or until cooked till the crust is golden brown.
4

The lemon filling must be added to a warm crust, so be sure to prepare the filling while the crust bakes. Whisk eggs, sugar and flour. Add lemon juice, zest, milk and salt to this mixture and blend well.
5

Reduce oven temperature to 325 degrees F. Pour the lemon filling on the warm crust and bake until the filling feels firm when touched lightly about 20 minutes. Transfer the bake along with the parchment paper on to a wire rack and let it cool for 20- 30 minutes or until done. The lemon bars firm in this cooling process. Sieve powdered sugar over it and cut into squares. If you prefer your lemon bars really sweet, increase the amount of sugar by a few tablespoons. Enjoy!
6

Cut into desired size: enjoy a refreshing treat

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Cooksnaps

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Anmen @culinaryadventurer

on July 04, 2020 04:48

What is the point of keeping your talent, passion and creativity within you. Unleash it; change the world, one meal at a time :) We are sharing recipes that are either inventive or have taken years to perfect and are near to our hearts. It is also a tribute to our loving parents, whom we call umpteen number times in the middle of the night, when disaster strikes the recipe, asking them for help to resuscitate our dish. We promise to make every step accurate and clear. If you ever cook one of our recipes and don’t get the results, all I can say to you is that; we have been there and done that. You will figure out ways to salvage your dish unless you have turned it into a piece of charcoal. Even then you can try scraping off the carbon and see if there is a diamond inside. The diamond is the experience and the joy of cooking.