The other day, we were both baking, me with my chiffon and she with her macarons. We clocked up 6 unwanted yolks! So we brainstormed what to do with them. Egg tarts, creme anglaise, mayonnaise, hollandaise (pointless without more eggs though. lol), lemon curd and how can I miss out ice cream?! We would have gladly went with the decision of making ice cream if not for the fact that our ice cream machine is still floating out there, somewhere on the sea. Haha.. In the end, I decided to make Lemon Bars. I reckon they're not too common in Singapore but they're really quite delish. To be frank, I've never tasted a commercially sold one and it was my first time making it, recipe from here. I have to admit that the sharp tanginess from lemon is played down and well balanced by the sugar and creaminess from the yolks, very good flavours.
Lemon Bars (makes 8" square)
Shortbread Base
142g Butter, unsalted, cold
40g Confectioner's Sugar
156g All Purpose Flour
2 batches of Lemon Curd
Additional powdered Sugar for dusting
Preheat oven to 160º C
1. Line a 8"x8" baking tin with parchment paper, be sure to line the sides too.
2. Using a food processor, whiz the COLD Butter and Confectioner's Sugar to combine before adding the Flour. Process until it forms a coarse meal texture. Dump the mixture onto a cling wrap, knead it slightly until it holds together. Consistency should be very soft.
3. Pat the dough onto the baking tin, maintaining a consistent thickness of approximately 0.5cm. Due to the high fat content, be sure to work fast or else the butter will melt, especially in a hot and humid weather like ours. Firm it up in the refrigerator for about 20mins.
4. Bake for about 30mins or until the top is a pale golden and the edges are just starting to brown. Remove from oven and lower the temperature to 150º C.
You may prepare the lemon curd while the shortbread is baking.
5. Pour the lemon curd on top of the shortbread and return to the oven for 10-15mins.
6. Remove from oven and cool completely in the pan before refrigerating for 1hr. The shortbread is very crumbly and will firm up after refrigeration. Use a long knife to cut into 2"x4" bars or any size you want. Wipe the blade after each cut..
7. Dust with powdered sugar and serve! I like to have them really chill, so it'll be an absolute treat to have these refreshing, tangy, creamy snacks on a hot and humid afternoon. Even a hot cuppa tea might seem in place. =P
142g Butter, unsalted, cold
40g Confectioner's Sugar
156g All Purpose Flour
2 batches of Lemon Curd
Additional powdered Sugar for dusting
Preheat oven to 160º C
1. Line a 8"x8" baking tin with parchment paper, be sure to line the sides too.
2. Using a food processor, whiz the COLD Butter and Confectioner's Sugar to combine before adding the Flour. Process until it forms a coarse meal texture. Dump the mixture onto a cling wrap, knead it slightly until it holds together. Consistency should be very soft.3. Pat the dough onto the baking tin, maintaining a consistent thickness of approximately 0.5cm. Due to the high fat content, be sure to work fast or else the butter will melt, especially in a hot and humid weather like ours. Firm it up in the refrigerator for about 20mins.
4. Bake for about 30mins or until the top is a pale golden and the edges are just starting to brown. Remove from oven and lower the temperature to 150º C.
You may prepare the lemon curd while the shortbread is baking.
5. Pour the lemon curd on top of the shortbread and return to the oven for 10-15mins.
6. Remove from oven and cool completely in the pan before refrigerating for 1hr. The shortbread is very crumbly and will firm up after refrigeration. Use a long knife to cut into 2"x4" bars or any size you want. Wipe the blade after each cut..
7. Dust with powdered sugar and serve! I like to have them really chill, so it'll be an absolute treat to have these refreshing, tangy, creamy snacks on a hot and humid afternoon. Even a hot cuppa tea might seem in place. =P
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Thiis was lovely to read
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