Lemon Curd Bars Cockaigne
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 275.8
- Total Fat: 9.4 g
- Cholesterol: 91.6 mg
- Sodium: 25.3 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 0.5 g
- Protein: 3.6 g
View full nutritional breakdown of Lemon Curd Bars Cockaigne calories by ingredient
Introduction
Ethan Becker loves lemon in any form but is especially partial to these bars. Joy of Cooking Cookbook Ethan Becker loves lemon in any form but is especially partial to these bars. Joy of Cooking CookbookNumber of Servings: 18
Ingredients
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2 cups all-purpose flour, divided
1/4 cup powdered sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
6 large eggs
3 cups sugar
grated zest of 1 lemon
1 cup plus 2 tablespoons fresh lemon juice (about 5 lemons)
Directions
Position a rack in the center of the oven. Preheat the oven to 325 degrees F. Have ready to a 13 x 9 - inch baking pan. Sift together into a large bowl:
1 1/2 cups all-purpose flour
1/4 cup powdered sugar
Sprinkle over the top:
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
Using a pastry blender, 2 knives, or your fingertips, cut in the butter until the mixture is the size of small peas. Using your fingers, press the mixture into the bottom of the pan and 3/4 inch up the sides to avoid leaking during baking. Bake until golden brown, 20 to 30 minutes. Set aside to cool slightly. Reduce oven temperature to 300 degrees F.
Whisk together until well-combined:
6 large eggs
3 cups sugar
Stir in:
grated zest of 1 lemon
1 cup plus 2 tablespoons fresh lemon juice
Sift over the top and stir in until well blended and smooth:
1/2 cup all-purpose flour
Pour the batter over the baked crust. Bake until set, about 35 minutes. Remove the pan to a rack and cool completely before cutting into bars.
Number of Servings: 18
Recipe submitted by SparkPeople user CASCAIS.
1 1/2 cups all-purpose flour
1/4 cup powdered sugar
Sprinkle over the top:
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
Using a pastry blender, 2 knives, or your fingertips, cut in the butter until the mixture is the size of small peas. Using your fingers, press the mixture into the bottom of the pan and 3/4 inch up the sides to avoid leaking during baking. Bake until golden brown, 20 to 30 minutes. Set aside to cool slightly. Reduce oven temperature to 300 degrees F.
Whisk together until well-combined:
6 large eggs
3 cups sugar
Stir in:
grated zest of 1 lemon
1 cup plus 2 tablespoons fresh lemon juice
Sift over the top and stir in until well blended and smooth:
1/2 cup all-purpose flour
Pour the batter over the baked crust. Bake until set, about 35 minutes. Remove the pan to a rack and cool completely before cutting into bars.
Number of Servings: 18
Recipe submitted by SparkPeople user CASCAIS.
Member Ratings For This Recipe
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