CKCA director Jesse Blonder recently took this gorgeous picture of the Pro Baking and Pastry class's lemon bar creations. Such a picture deserves applause, and everyone who has seen the photo is asking for the recipe. So here is the CKCA version of the incomparable lemon bar.
Dough:
3 cups unsalted margarine
2 and 2/3 cup powdered sugar
1 pint pasteurized egg substitute
1 egg yolk
2 whole eggs
7 cups flour
Cream the margarine and powdered sugar. Combine all egg products, and slowly add to the creamed sugar mixture and incorporate. With the mixer on low, slowly add the flour. Do not overmix.
Dust a pan (a half sheet pan or several smaller pans) with flour, cover with parchment paper, and pack the dough with your fingers into the pan evenly and refrigerate for at least one hour. Prick the surface with a fork and bake at 350 degrees for 15 minutes or until golden.
Filling:
8 eggs
2 and 3/4 cup sugar
1/4 cup flour
11 fluid oz. lemon juice
5 fluid oz. almond milk
1/2 tsp salt
1/2 cup powdered sugar
Whip the sugar and eggs until smooth. Whisk in the pastry flour, then add the liquid ingredients and salt. Pour the filling into the baked dough, and bake at 325 degrees for 25 minutes, until set. Cool, and then dust with powdered sugar. Enjoy!
This recipe makes at least 80 lemon bars. For a lucious change, try substituting the lemon with lime juice!
4 comments:
Skip the gross liquid pasteurized eggs. If you use Davidson's Safest Choice pasteurized eggs in the shell, you'll get a much better result. They are kosher for Passover.
What size pan????
I tried it, I loved it!
Press the shortbread dough into a half sheet pan or several smaller pans!
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