How To Make Lemon Bars with Claire Saffitz | Dessert Person
How To Make Lemon Bars with Claire Saffitz | Dessert Person
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In today's episode Claire Saffitz teaches you how to make classic lemon bars. Perfect for any holiday party.
#lemon #dessert #clairesaffitz
CRUST:
1¼ cups all-purpose flour
5 tablespoons powdered sugar, preferably organic
½ teaspoon Diamond Crystal kosher salt
10 tablespoons cold unsalted butter, cut into 1/4-inch dice
CUSTARD:
1½ cups granulated sugar
3 large eggs, cold
9 large egg yolks
1½ cups lemon juice
Freshly grated lemon zest
Pinch of kosher salt
1 stick butter
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Lemon Blondies! Recipe tutorial #Shorts
How to make a Lemon Blondies aka Lemonies!
Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
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Check out this Lemon blondie tray bake also known as 'Lemonies'! I love a lemon flavoured slice. It's so fresh and tangy. If you love lemon drizzle cake you need to try this!
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#shorts #tutorial #recipe #blondie #baking
How To Zest A Lemon #Shorts
Gordon Ramsay shows how to properly zest a lemon
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Tangy one pot lemon cheesecake tutorial
BEST EVER LEMON BARS
These are the BEST Lemon Bars EVER! With a thick shortbread crust and gooey lemon filling - these are EPIC - such a great lemon dessert.
Recipe:
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CRUST:
1 cup unsalted butter
1/2 cup powdered sugar
2 cups all purpose flour
1/4 teaspoon salt
FILLING:
4 large eggs
1 1/2 cups sugar
Zest of 1 medium lemon
Pinch of salt
1/2 cup fresh lemon juice from about 4 medium lemons
Powdered sugar for topping
INSTRUCTIONS
Preheat oven to 350°F. Line a 9×9 or an 8×8 pan with foil and spray with nonstick cooking spray.
Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it’s lightly golden brown on top.
Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
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Lemon Bars - Easy Small Batch Recipe
The best lemon bars recipe! Small batch recipe with buttery shortbread. Easy to make and just enough to satisfy you sweet tooth craving.
????Recipe ⬇️⬇️ & Printable Recipe ➡️
???? Ingredients
THE CRUST
2 ½ tablespoons salted butter , softened
2 tablespoons sugar
¼ cup all purpose flour
1 tablespoon cornstarch
⅛ teaspoon salt
THE LEMON FILLING
1 large egg
½ cup sugar
1 ½ tablespoons all purpose flour
1 ½ tablespoons lemon juice
???? Instructions
Heat oven to 350 degrees F (177 degrees C). Butter either a 5-inch baking dish or two 8.5-ounce ramekins. Set aside.
MAKE THE CRUST
1) Mix together the butter and sugar until well blended. Add the flour, cornstarch, and salt and mix until combined.
2) Press the dough firmly into the prepared baking dish using the back of a spoon. Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside.
MAKE THE FILLING
1) In a small bowl, whisk together the egg, sugar, flour, and lemon juice until very well mixed. Pour the filling over the crust and bake 15-17 minutes, until edges begin to brown lightly and center is not jiggly.
2) Remove from the oven and transfer to a rack to cool completely.
3) Top with powdered sugar, if desired.
???? Expert Tips
A) Use the baking dish that is recommended in this lemon bars recipe or use one that is very close in size. The size of the dish you use matters greatly when making these bars. The dish I use most often in this recipe is a 5-inch baking dish.
B) When I want to make two individual desserts, I will use two 8.5-ounce ramekins.
i) If you use a dish that is too large, the bars will be flat and might cook faster.
ii)If you use a dish that is too small, the filling might overflow and the baking time might be longer.
C) To make it easier to remove the lemon bars from the baking dish, you can line the dish with parchment paper and leave the edges longer. This helps to easily pull out the bars by lifting up the parchment paper.
D) Allow the bars to cool completely before slicing them into squares. This may take about 30 minutes of cooling time in the pan and then additional time on a cooling rack. The longer the better.
00:00 Introduction
00:24 Preheat oven and butter baking dish
00:56 Mix together shortbread crust ingredients
01:06 Add crust to baking dish and put in oven
01:20 Mix together lemon filling
02:03 Bake lemon bars in oven
02:17 Cut lemon bars and remove from baking dish
02:30 Lemon bars expert tips
02:52 Wrap Up
???? Thank you for watching!
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