Lemon bars, soft lemon tart recipe. These lemon bars have a crust of homemade shortcrust pastry and a filling of sweet lemon with a pinch of rosemary. Are irresistible!
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Dessert
CUCINA: American
PORZIONI: 12 pezzi
INGREDIENTI
For the pastry
220 g of butter, cold and cut into small cubes
90 g of granulated sugar
240 g of plain flour
a pinch of fleur de sel
fresh rosemary, finely chopped
For the lemon curd
4 large eggs
350 g of granulated sugar
the juice of 2 large lemons
the zest from a lemon
35 g of plain flour
1 level teaspoon of baking powder
icing sugar for dusting
COME PROCEDERE
Using a food processor, combine all the ingredients for the pastry. Knead until you have a smooth and homogeneous ball of dough.
Grease a rectangular baking pan with a knob of butter and line it with baking paper.
Preheat the oven to 180°C.
With the help of a rolling pin, roll out the pastry on a flour-dusted pastry board and transfer it to the baking pan, pressing down gently on the bottom and sides.
Bake for about 15/20 minutes or until the tart is golden brown.
Take the tart out of the oven and allow it to cool in the pan at room temperature.
Meanwhile, make the lemon curd.
In a bowl - or in the standing electric mixer - beat the eggs with the sugar, the lemon juice and the grated zest until you have a light and fluffy mixture.
Gradually add the flour and the baking powder sifted. Gently mix with a wooden spoon.
Pour the curd on the tart and level its surface with the back of a tablespoon.
Bake again in the preheated oven at 180°C for about 20/25 minutes.
Take the tart out of the oven and allow it to cool completely in the pan.
Once the cake is cooled, unmold it and cut into bars.
Transfer the bars to a serving dish and dust them with abundant icing sugar.
Keep your lemon tart in the fridge until it’s time to serve it.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/lemon-bars/