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Lemon Bars Recipe

A light citrusy dessert from Toronto's queen of cakes, Dufflet Rosenberg.


Shortbread Base
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 lb. cold unsalted butter, cut into 1" pieces

Lemon Curd Topping
4 whole eggs
4 egg yolks
3/4 cup granulated sugar
3/4 cup fresh lemon juice
1/2 lb. cold unsalted butter, cut into 1" pieces


Shortbread Base

Step 1: Line the bottom of 9" x 13" baking pan with parchment paper.

Step 2: In a mixing bowl, combine flour and sugar.

Step 3: With pastry blender, or using a food processor, combine the flour/sugar with the butter until it becomes the texture of coarse crumbs. Press into bottom of baking pan.

Step 4: Bake in 350°F oven for about 20 minutes or until edges start to brown slightly. Cool.

Lemon Curd Topping

Step 1: Whisk eggs and egg yolks to blend.

Step 2: Combine lemon juice, sugar and butter in a heavy bottomed saucepan. Heat to a simmer over medium heat.

Step 3: Pour hot liquid gradually over eggs, whisking continuously until all of the liquid is combined with the eggs.

Step 4: Return the mixture to the saucepan and whisk over medium heat until thick and barely beginning to simmer. Remove from heat and strain into a clean container to cool.

Step 5: Pour topping over baked crust.

Step 6: Bake in 300°F oven for 10-15 minutes or until set. Cool and refrigerate.

Step 7: Dust with icing sugar and cut into desired size and shape.


Dufflet Rosenberg


Dufflet Pastries

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