Sometimes we need a dessert that feels extra-special celebration. You that- something for those times that you really want to party. Myself because nothing feels just as fun and festive as champagne. A little something bubbly to ring in the new year, good news toast, or in my Case- celebrate marry.
I am a woman two days, and I am now on my way to Costa Rica for a honeymoon with my new husband. So- I thought to share with you a treat that perfectly matches my current state of mind. Bright, funny and worthy of some good news!
These lemon bars are creamy and rich, with the arrival of the perfect pie. (Yes- they contain a dozen eggs, but it makes the most amazing cream!) The Sliced strawberries are spread on top of cooled bars and after sprinkling them with sugar and using a torch or broiler to caramelize the result it- final fabulous!
I'll have a couple guest posts and some posts of my own for you over the next two weeks until I return! xoxo
- crust:
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 cups flour
- ¼ teaspoon salt
- zest of 2 fresh lemons
- fill
- 6 large egg yolks
- 6 large eggs
- 1¾ cups sugar
- 1 cup fresh lemon juice
- ½ cup champagne or ½ brut sparkling wine cup
- ¾ cup unrefrigerated salted butter
- brulée topping
- 1 pint fresh strawberries, hulled
- ½ cup sugar
- to make the crust, preheat oven to 375 degrees F. Coat a 9x13 inch baking dish with cooking spray.
- Using a mixer fitted with a spatula, beat butter and sugar in large bowl with about 3 minutes, until creamy. Add flour, salt and zest. Beat just until incorporated. Press dough evenly into prepared pan.
- Bake for 12-15 minutes until golden brown. Let cool about 10 minutes .. Leave the oven to 350 ° F
- Whisk the egg yolks for filling with eggs, sugar, lemon juice and champagne in a large bowl set over a simmering pot of water. (Make sure the water does not touch the bottom of the bowl). Bake about 15 minutes, stirring occasionally, until mixture thickens. Cut the cold butter into small pieces. Beat butter, one piece at a time into the lemon mixture. Bake about 10 minutes, whisking occasionally. Mixture will be thick and puddinglike.
- Pour filling into prepared crust and bake for 10-12 minutes. Refrigerate the bars at least 2 hours or overnight. Cut strawberries thinly and arrange them in a single layer on top of the lemon filling. Sprinkle the sugar evenly on top of the berries. (It will seem like a Lot- but use it all.)
- Use a kitchen torch to melt the sugar until it is brown and crackly, or put them under a hot grill bars for about 1 minute until the sugar melts and browns. (See Carefully- any uncovered spot sugar will burn!)
Recipe adapted slightly Pastry Queen by Rebecca Rather.