Zesty Zitronenriegel
Dieses Rezept, mit freundlicher Genehmigung von Amy Scherber und Toy Kim Dupree, kann in “Die süßere Seite von Amy Brot” gefunden werden.
Ausbeute
Dieses Rezept, mit freundlicher Genehmigung von Amy Scherber und Toy Kim Dupree, kann in “Die süßere Seite von Amy Brot” gefunden werden.
Ausbeute
Isiah
27.04.2023 @ 02:23
This recipe, with kind permission from Amy Scherber and Toy Kim Dupree, can be found in “The Sweeter Side of Amys Bread”. Makes 20 bars. Yield. For the crust: 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for the pan. 1 1/2 cups unbleached all-purpose flour. 1/2 cup confectioners sugar. 3 tablespoons cornstarch. 1 1/2 teaspoons coarse salt. For the topping: 2 cups granulated sugar. 4 large eggs, lightly beaten. 3 tablespoons unbleached all-purpose flour. 1/2 cup plus 2 tablespoons plus 3/4 teaspoon freshly squeezed lemon juice. 1/4 cup plus 1 tablespoon milk. 1/4 teaspoon coarse salt. Directions: 1. Preheat oven to 350 degrees with a rack in the center of the oven. Butter a 9-by-13-inch baking pan. 2. Make crust: In the bowl of a food processor, combine flour, sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles coarse meal, about 10 seconds. If you dont have a food processor, whisk together flour, confectioners sugar, cornstarch, and salt in a large bowl. Add butter and work flour mixture with an immersion blender or with your fingers. 3. Pour crust mixture into prepared baking dish and press with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Place pan in the freezer and freeze for 30 minutes. Place in the oven and bake, rotating the pan once during baking, until golden brown, about 20 minutes. 4. Meanwhile, prepare topping: Whisk together sugar, eggs, and flour in a large bowl; stir in lemon juice, milk, and salt until well combined. 5. Remove baking dish from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes. 6. Transfer baking dish to a rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly in plastic wrap and store in the refrigerator until ready