Lemon Butter Bars

Okay, I am not a very diligent blogger.    I have had many new and repeat GF food experiences worth blogging about recently.  I will get to them all ... eventually.

Tonight, (drum roll)  LEMON BARS.  I am in NY visiting my parents so the diet is on hold and the baking is back to top priority.

I have been holding onto this recipe for a month or so, dying to try it. While making it I was a bit skeptical, it seemed to have way to little lemon but I gave it a shot  and resolved to make it again if necessary.  I can admit when I am wrong - it is super yummy! The lemon is the perfect amount. I did make some minor changes though.  First being making it gluten free.  I used Authentic Foods GF Classical Blend Flour and xanathan gum to replace the evil flour. (Sent to my parents house ahead of me to assure the chance of safe baked goods.)  I used turbinado sugar, because, well,  that is what they had.  Lastly, I used Meyer lemons instead of regular.  It made it much more sweet than tart.  I think I will try again with regular lemons but this was pretty darn great.

The original recipe was found on the website kitchn.  They got it from epicurious.  Here is the original Ultimate Lemon Butter Bar recipe.  Credit given where credit is due!

Here is my version:

The Ultimate Gluten Free Lemon Bars:

Do they still count as bars if you just eat them out of the pan with a fork?

Ingredients:


Shortbread Base


10 tablespoons unsalted butter (cold)
2 tablespoons powdered sugar
2 tablespoons granulated sugar
1 cup Authentic GF Classical Blend flour
1 tsp xantham gum


Lemon Curd Topping

4 large egg yolks
3/4 cup sugar
3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed
4 tablespoons unsalted butter (softened)
Pinch of salt
2 teaspoons lemon zest (finely grated)
2 tablespoons powdered sugar for dusting


EQUIPMENT:

8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

SHORTBREAD BASE

Cut the butter into 1-inch cubes, wrap it, and refrigerate.

In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine.
Add the butter and pulse in until the sugar disappears.
Add the flour and xantham gum and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
Knead it lightly in bowl (without the blade), until it holds together.

Place 1 oven rack in the middle of the oven.

Preheat oven to 325°F.

Pat the dough into the prepared pan. Use a fork to prick the dough all over.

Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).

While the shortbread is baking, prepare the Lemon Curd Topping.


LEMON CURD TOPPING

Have a strainer, suspended over a bowl, ready near the range.

In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended.
Stir in the lemon juice, butter, and salt.
Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue.
Stir in the lemon zest.

When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.

The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.

HAPPY BAKING!


1/20/10 ADDENDUM:


I actually did make these again.  The second time I used regular white sugar and regular lemons.  The lemon topping was decadent.  Definitely better.  There was a much better sweet/tart quality.  
With the white sugar the shortbread was a little lighter but I like the taste of the shortbread with turbinado sugar better.  It felt warmer.  More of a caramel, refined taste.  


That's what I know!