Lemon Bars

Serves: 20

dessert vegetarian lemon

Ingredients

Crust

  • 150 g all-purpose flour
  • 5 Tbsp powdered sugar
  • 0.5 tsp kosher salt
  • 150 g unsalted butter, cold

Custard

  • 330 g granulated sugar
  • 3 pcs large eggs, cold
  • 9 pcs large egg yolks
  • 360 ml lemon juice
  • 2 tbsp freshly grated lemon zest
  • kosher salt
  • 120 g butter

Instructions

Crust

  1. Line a medium baking dish with parchment paper.
  2. Mix all crust ingredients together and knead in the cold butter.
  3. Perform Fraisage: Make a heap and with the bench scraper smear it across the counter.
  4. Push the crust into the bottom of the pan.
  5. Freeze for 5-10 minutes.
  6. Preheat the oven to 180°C.
  7. Perforate the crust with a fork 8-10 times.
  8. Bake the crust until lightly golden across the surface.

Custard

  1. Add lemon zest and sugar into a pan and mix together to extract the oils.
  2. Add eggs and mix until pale, then slowly add lemon juice while constantly whisking.
  3. Reduce oven temperature to 160°C.
  4. Cook the custard, whisking constantly until it thickens to coat the back of a spoon and a finger swept across will result in sharp lines.
  5. Whisk in butter piece by piece.
  6. Strain the custard on top of the crust and smooth it out.
  7. Bake again until the custard is jiggly (20-30 minutes).
  8. Let it cool completely, preferably overnight.
  9. Before serving, slice the bars and dust heavily with powdered sugar.

Notes

Performing Fraisage helps create a tender crust.

Allowing the Lemon Bars to cool overnight enhances the flavors.