Best Lemon Champagne Bars With Strawberry Brulee Topping Recipes

LEMON CHAMPAGNE BARS WITH STRAWBERRY BRULEE TOPPING

Steps:

• To make the crust, preheat the oven to 375°F Coat a 9x13-inch baking pan with cooking spray.
• Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl about 3 minutes, until creamy.
• Add the flour, salt and zest. Beat just until incorporated.
• Press the dough evenly into prepared pan. Bake for 12-15 minutes until golden brown.
• Let cool about 10 minutes. Spread the jam evenly over the cooled crust.
• Leave oven at 350°F.
• Whisk the egg yolks for the filling with the eggs, sugar, lemon juice and champagne in a large bowl set over a pan of simmering water. (make sure the water does not touch the bottom of the bowl).
• Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the cold butter into bite sized pieces.
• Whisk the butter, one piece at a time into the lemon mixture. Cook about 10 minutes longer, whisking occasionally. The mixture will be thick and puddinglike.
• Pour the fillng over the prepared crust and bake for 10-12 minutes. Refrigerate the bars at least 2 hours over overnight. (If you are in a hurry they will get sufficiently cold after 1 hour in the freezer).
• Slice the strawberries thinly and arrange them in a single layer over the top of the lemon filling. Sprinkle the sugar evenly over top of the berries.
• Use a kitchen torch to melt the sugar until it is brown and crackly, or put the bars under a hot broiler for about 1 minute, until the sugar melts and browns. Watch carefully.

STRAWBERRY LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
• Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.