Today I am baking lemon bars which basically consist of short
bread with a lemon curd/custard on top, (though there is neither butter in the
curd nor additional thickening over a water bath). This batch will be served
for a lunch we are catering tomorrow. These types of bars are quite popular
here in the States and can be presented in a number of ways from traditional topped
simply with powdered sugar to the more intricate using a cutter and confit of
lemon. FoodPerfected Catering, my company typically serves these types of
desserts which are great if you have to bake for a lot of people on a budget
and time is a factor as you can prepare them simply on sheet pans all at once
(providing your cookie base is already prepared). As such we typically offer lemon
bars among others for many of our corporate and location clientele. One of our chefs “Chef Michael Buechi”
founder of “Mike’s Organic Curry Love” http://mycurrylove.com/ use to handle the
bounty of the desserts for those clients his desserts were always a highlight of
the day. At any rate, while discussing the recipe with him he mentioned one
trick he use to do was substitute the short bread which is originally of
Scottish origins for a sugar cookie base which was created here in the states
by German immigrants a couple hundred years ago. His reasoning had to do not
just with taste but texture and contrast. That said unlike short bread sugar
cookie dough most first have time to set, as time is indeed a factor I am
forgoing Mikes version and sticking with a simple short bread base. As for the
lemon topping it is a pretty standard version not unlike countless others out
there it all has to do with a taste balance between sweet and tart along with
the consistency for the record it works and taste’s great!
Shopping
List
Butter
Powdered sugar
Sugar
Eggs
Lemons
Flour
My
Mad Method
Begin by beating together 4 eggs
Combine 225g sweet unsalted butter, 1.1/4 dl confectioners or
powdered sugar and .5L unbleached flour in a food processor
Process for about 45 seconds to a minute or until a smooth dough
has formed
Using your hands spread the dough out evenly in a 23cmby 30cm non greased sheet pan
Brush surface with egg wash reserving the rest for the custard,
bake in a 150c preheated oven for about 20 to 25 minutes
Meanwhile grade about 1 TBSP lemon, (about 2)
Squeeze .75dl lemon juice, (about 2)
Measure 4 TBSP unbleached all-purpose flour
Measure .5L granulated or baker’s sugar
Combine the lemon juice, the lemon zest, the sugar, the flour
and the eggs
Mix to combine let sit
When the short bread cookie base is ready cool for 10 to 20
minutes before continuing
Pour the lemon custard over the cookie base evenly and bake in a 150c preheated oven for
20 to 25 minutes or until the custard has settled
When ready cool for about 20 minutes
Dust well with confectioner’s sugar and portion to
desired size before cooling thoroughly, ready to serve!!
Ready to eat!!
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