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Brewing, Tasting, Cooking Coffee: Brought to you by Starbucks

LEMON BARS


Ingredients Amount
Walnut pate sucrée  
Butter, soft 8 ½ oz.
Powdered sugar 4 ½ oz.
Salt 1 tsp.
Egg 1 ea.
All-purpose flour 6 ½ oz.
Cake flour 6 ½ oz.
Walnuts, toasted and finely chopped 4 oz.
   
Lemon cream  
Lemon juice 1 cup
Eggs, whole 6 ea.
Egg yolks 6 ea.
Butter 5 oz.
Sugar 9 oz.
Sugar  

Method

  1. For the pate sucrée: Cream the butter, sugar, and salt until smooth. Add the eggs and mix to incorporate. Add walnuts and mix.

  2. Sift flours and add them to the mixture. Mix to combine. Place the dough on a parchment sheet pan and wrap in plastic and chill. Bake in a 325°F oven for 15 minutes.

  3. For the lemon cream: hisk the lemon juice, butter, and sugar over a double boiler until it is warm to the touch. Temper the eggs one at a time into the juice mixture. Whisk over medium heat until very thick; to 170°F. Strain.

  4. Cool over ice bath or pour into a pre-baked tart shell and return to a 325°F oven for 8 minutes and cool for several hours or overnight before serving

Yield: Three 8-inch pans

This program is sponsored by
Starbucks Foodservice

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