Lemon Champagne Bars With Strawberry Brulee Topping Recipes

STRAWBERRY LEMONADE BARS RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
• Using two forks, mash butter into the dry ingredients until it is fully incorporated.
• Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
• Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
• Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
• In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
• Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
• Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
• Enjoy!

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.