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Receta ALMOND crust LEMON sunshine bar
by Foodessa

ALMOND crust LEMON sunshine bar

Traditional lemon bars gets another twist as tangy sweetness is devoured.
Partial almond flour crust balances the creamy custard feathered with powdered sugar.

For a dedicated post:
https://www.foodessa.com/2019/06/almond-crust-lemon-sunshine-bars.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 16 small squares

Ingredientes

  • . > (American measures) <
  • . PASTRY CRUST BASE:
  • . 3/4 cup All-Purpose flour
  • . 1/2 cup fine ground almonds (blanched almonds)
  • . 1/4 cup granulated sugar
  • . 1/8 tsp. sea salt
  • . 2 Tbsps. Lemon zest, finely grated (2 medium lemons)
  • . 1/4 cup (60g) cold unsalted butter, cubed
  • . 1 xLarge egg yolk
  • . 1 to 2 Tbsps. filtered water
  • .
  • . > LEMON CUSTARD:
  • . 1 xLarge egg white
  • . 4 xLarge eggs
  • . 3/4 cup granulated sugar
  • . 1/4 cup confectioners' sugar
  • . 1/4 cup All-Purpose flour
  • . 1/2 cup Lemon juice (~2 medium lemons)
  • . 1/2 cup Coconut cream milk
  • . 1/4 cup milk (minimum 2% fat)
  • . 1/8 tsp. sea salt

Direcciones

  1. . Pre-heat the oven to 400F (will be lowered later). Position the rack in the center of the oven. Line a 9 inch (or 8x11inch) baking dish with aluminium foil going up the sides. Grease it with a little oil.
  2. .PASTRY CRUST BASE: In a food processor, place all the DRY ingredients excluding the egg yolk and butter. PULSE a few times before adding the cold, butter through the spout. Pulse a few more times until the mix looks crumbly. Keep the food processor on while pouring the egg yolk through the spout. Slowly add in the water as needed in order to create a soft dough that comes together and slightly off the sides. Press the dough evenly throughout the bottom of greased dish. Dock it with a fork. BAKE it for 12 minutes or until golden.
  3. LEMON custard: Wipe the food processor lightly. Place all remaining ingredients into it. PULSE a few times before whirling it to combine until, creamy smooth (about 1 minute). With a fine sieve, pour the custard into the baked and still very hot pastry crust. LOWER the oven heat to 325F.
  4. . BAKE another 30 minutes. Let it cool for at least 2-1/2 hours before lifting out of the foil in order to cut* the 16 small squares.
  5. Wet a sharp knife with hot water and wipe. Cut a few slices and repeat in order to get nice squares. Garnish with optional icing sugar.
  6. . STORAGE: Store in an airtight container for no more than 2 days. They unfortunately lose their fresh bite quickly.
  7. They can also be frozen the same day with parchment paper in between. Then, thaw at room temperature.
  8. . Flavourful wishes from Claudia's kitchen...Foodessa.com