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Full Online Book HomeLearning KitchenFruit - Out Of The Ordinary Lemon Bars
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Fruit - Out Of The Ordinary Lemon Bars Post by :Dutch Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2402

Click below to download : Fruit - Out Of The Ordinary Lemon Bars (Format : PDF)

Fruit - Out Of The Ordinary Lemon Bars

1-3/4 plus 1/3 cups flour, divided
1/2 cup powdered sugar
1/4 teaspoon salt
2 sticks cold butter
1 teaspoon vanilla
4 ounces semisweet chocolate
4 eggs
2 cups granulated sugar
2 teaspoons grated lemon zest
3/4 cup fresh lemon juice

Process 1-3/4 cups flour, powdered sugar, and salt in food processor until blended. With motor running quickly add butter, cut into small pieces, and the vanilla and process until mixture forms a ball. Press dough in even layer over greased 13x9-inch baking pan and bake at 350 degrees for 20 minutes, until edges are golden.

Melt chocolate and spread over crust. Refrigerate until chocolate is firm. Beat eggs. Combine sugar, remaining 1/3 cup flour, and lemon zest and beat into eggs until just blended. Stir in lemon juice. Pour over chocolate/cookie layer and bake at 350 degrees for 25-30 minutes until set. Cool and sprinkle with more powdered sugar.

The recipe is adapted from Bon Appetit columnist Marie Simmons’ book on bar cookies.
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1 lb butter, room temperature 1 1/8 lb sugar 1 1/8 lb almonds, coarsely ground 1 oz vanilla extract 5/8 lb eggs 1/8 oz lemon peel, grated 1 1/2 oz lemon juice, fresh 6 1/2 oz polenta 1/8 oz baking powder Cream the butter and sugar together on medium speed for about 4 minutes until the mixture develops a pale color. Add the course ground almonds and vanilla, and combine at medium speed until thoroughly incorporated, about 2 minutes. Be sure to scrape the sides and bottom of the bowl frequently to ensure all ingredients are incorporated. With the mixer running

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Pie Dough (recipe follows) 2 cups sugar 6 tablespoons cornstarch 1/2 cup freshly squeezed lemon juice plus 2 tablespoons grated lemon zest (about 4 lemons) 5 large eggs, separated pinch plus 1/4 teaspoon of salt 4 tablespoons unsalted butter, cut into pieces 2 large egg whites Heat oven to 400 degrees. Roll out dough to an 1/8 inch thickness. Cut into six 7-inch diameter circles; place in six 4 1/2 inch pie pans. Crimp edges, and refrigerate until firm, about 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork. Line piecrusts with aluminum foil, and fill shells