Lemon Bars

Lemon bars for Little Warriors Canada

Lemon Bars Recipe:

Ingredients:

Almond shortbread base

200g AP flour

125g   almond flour

70g    icing sugar

180g  butter

1          egg

2g       almond extract

Lemon Curd

250g  sugar

15g     lemon zest

5          eggs

240g  lemon juice

250g butter

36g    gelatin mass

Procedure:

Almond shortbread base

-       Sift together the flour, almond flour, and icing sugar into a stand mixer.

-       Add cold butter (cubed).

-       Combine until mixture is crumbly

-       Add egg and almond extract, mixing until dough comes together.

-       Press dough into a greased/buttered and parchment lined 9x13 baking pan.

-       (TIP) if you press dough into each corner first it makes sure the parchment doesn’t shift as well as it makes it easier to get a level layer.

-       Chill in fridge for 1 hour, wrapped.

-       Bake at 320ºF for 12-15 minutes or until edges are golden

Lemon Curd

-      In a saucepan whisk together your sugar, lemon zest and eggs.

-      While whisking slowly add lemon juice to create full incorporation

-      Cook on a low-medium heat until nappage stage is reached (when it has gotten thicker and coats the back of the spoon)

-      Strain into a tall container. Add gelatin mass and stir until completely melted.

-      Add butter and immersion blend until smooth.

-      Pour over almond base, place cling wrap directly on the surface and leave to set in the refrigerator for at least 3 hours.

Cut into 24 2x2” squares and dust with no melt icing sugar. (To make no melt use 1/10 cornstarch to 9/10 icing sugar)

To make the gelatin mass: Take 6g of gelatin powder and 30g of very cold water. Let bloom completely before using – (blooms faster in the fridge)

Makes 24 2x2” squares

Link to Little Warriors Canada: https://littlewarriors.ca/

Funds raised: $230