Lemon Champagne Bars With Strawberry Brulee Topping
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
2 dozen
ingredients
-
CRUST
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 cups flour
- 1⁄4 teaspoon salt
- 2 fresh lemons, zest of
- 1⁄2 cup strawberry jam (optional)
-
FILLING
- 6 large egg yolks
- 6 large eggs
- 1 3⁄4 cups sugar
- 1 cup fresh lemon juice
- 1⁄2 cup champagne or 1/2 cup brut sparkling wine
- 3⁄4 cup chilled unsalted butter
-
BRULEE TOPPING
- 1 pint fresh strawberries, hulled
- 1⁄2 cup sugar
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
MarieRynr
Chester, 0