CRUST
1 1/2 cup gluten free flour with xantham (add 1/2 tsp if not included in mix)1/2 cup almond flour
1/2 cup (58 g) powder sugar
1/2 tsp kosher salt
1/2 tsp kosher salt
1 cup butter melted
1 tsp vanilla
6 eggs, at room temperature
2 cup sugar
3/4 tsp baking powder
1/2 cup gf flour
1 cup freshly squeezed lemon juice, juice of 4 to 5 lemons
CUSTARD
Zest of 1 large lemon6 eggs, at room temperature
2 cup sugar
3/4 tsp baking powder
1/2 cup gf flour
1 cup freshly squeezed lemon juice, juice of 4 to 5 lemons
10 tablespoons (140 g)unsalted butter
Add the melted and cooled butter and combine with a fork or food processor until well-combined.
Remove the pan from the oven and allow to cool in the pan for about 20 minutes.
Remove the bars from the pan by then lifting the bars out of the pan by the overhung pieces of parchment paper.
Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.
CRUST
Preheat your oven to 325°F.
In an 8-inch square baking pan, line with parchment paper that overhang the sides.
In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine.Add the melted and cooled butter and combine with a fork or food processor until well-combined.
Press the mixture into the bottom of the prepared baking dish in an even layer.
Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm.
Remove from the oven and allow to cool briefly.
CUSTARD
In a bowl over a pot of boiling water, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the lemon juice.Stirring constantly until the mixture thickens slightly and reaches 160-165ºF, around 5–10 minutes.
As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible.
Lower the heat to very low as it gets closer to being done.
If the mixture starts to bubble, immediately remove it from the heat and proceed to the next step.
Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking.
Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking.
Whisk to incorporate the butter and lemon zest, making sure there are no clumps of lemon zest.
Pour the custard mixture into the baked and cooled crust.
In a preheated oven 325ºF.
Bake until just set (about 25 minutes).
The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.Remove the pan from the oven and allow to cool in the pan for about 20 minutes.
CHILL THE BARS
Place in the refrigerator to chill until firm, about 2 hours and up to overnight.
Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.
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