Source : https://www.allrecipes.com/recipe/232799/chef-johns-lemon-bars/

Notes : Cuire la croûte 18 à 20 minutes et la costarde au citron 20 à 22 min.

Ingredients

Shortbread Crust:

• 1 cup all-purpose flour
• ½ cup unsalted butter at room temperature
• ¼ cup confectioners’ sugar
• ¼ teaspoon vanilla extract
• ¼ teaspoon salt

Lemon Custard:

• 2 large eggs
• 1 large egg yolks
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest

Garnish:

• 1 teaspoon confectioners’ sugar, or to taste

Directions

1. Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish.
2. Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners’ sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
3. Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
4. Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
5. Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
6. Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners’ sugar.

Source : https://www.kingarthurbaking.com/recipes/fudge-brownies-recipe

Note : Je ne mets pas de poudre d’espresso.

Faire cuire 28 minutes.

Essayer de mettre les chocolate chips congelés pour éviter qu’ils ne fondent.

Ingredients :

• 4 large eggs
• 1 1/4 cups (106g) Dutch-process cocoa
• 1 teaspoon table salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder, optional for enhanced flavor
• 1 tablespoon King Arthur Pure Vanilla Extract
• 16 tablespoons (227g) unsalted butter
• 2 1/4 cups (447g) granulated sugar
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 2 cups (340g) chocolate chips

Instructions :

1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. If you plan to turn the whole sheet of brownies out of the pan at once, grease the pan, line it with parchment, and grease the parchment.
2. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).
3. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5. Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
6. Spoon the batter into a lightly greased 9″ x 13″ pan.
7. Bake the brownies for 28 to 32 minutes, until the edges feel set, and the center should look very moist, but not uncooked. When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares. 
8. Remove them from the oven and cool on a rack before cutting and serving. 
9. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.

Source: Livre The King Arthur Flour Cookie Company, The essentiel cookie cookbook

Note : Je n’ai pas mis de raisins secs.

Donne : 36 carrés

Ingredients

Fig filling

• 2 cups dried Turkish or Calimyrna figs, stems removed, snipped into quarters
• 1 cups raisins
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 tablespoon orange juice
• 1 tablespoon grated rind (zest)
• 1 cup boiling water

Crust

• 1 1/2 cups rolled oats
• 1 1/2 cups unbleached all-purpose flour
• 1 cup brown sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1/2 cup chopped walnuts ou pecans

Directions

1. Preheat the oven to 350 F.  Lightly grease a 9 X 9-inch or 7 X 11-inch pan.

To make the filling

1. In a small saucepan, combine the figs, raisins, spice, salt, orange juice, orange zest and water.
2. Bring the mixture to a boil, reduce heat to low, and simmer for 3 to 4 minutes, or until the water is absorbed and mixture has tickened somewhat.
3. Remove the pan from the heat and set aside to cool while you prepare the crust.  If the mixture is too chunky for your taste, purée some or all of it.

To make the crust

1. In a medium-size bowl, whisk together the oats, flour, brown sugar, baking soda, and salt.
2. Add the melted butter, stirring until everything is well combined.

To assemble the bars

1. Press 2 1/2 cups of the crust misture into the prepared pan, smoothing it out to completely cover the bottom of the pas, with no gaps showing.
2. Spread the filling on the crust.
3. Add the walnuts to the remaining crust mixture and sprinkle it over the filling.
4. Bake the squares for 30 25 minutes, or until the crust is golden brown.
5. Remove from the oven and let it cool before cutting into 1 1/2-inch squares.