{"id":1353,"date":"2024-02-18T18:39:10","date_gmt":"2024-02-18T23:39:10","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1353"},"modified":"2024-02-18T18:40:05","modified_gmt":"2024-02-18T23:40:05","slug":"barres-au-citron","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1353","title":{"rendered":"Barres au citron"},"content":{"rendered":"\n

Source :<\/strong> https:\/\/www.allrecipes.com\/recipe\/232799\/chef-johns-lemon-bars\/<\/p>\n\n\n\n

Notes :<\/strong> Cuire la cro\u00fbte 18 \u00e0 20 minutes et la costarde au citron 20 \u00e0 22 min.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Shortbread Crust<\/strong>:<\/p>\n\n\n\n

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  • 1 cup all-purpose flour<\/li>\n\n\n\n
  • \u00bd cup unsalted butter at room temperature<\/li>\n\n\n\n
  • \u00bc cup confectioners’ sugar<\/li>\n\n\n\n
  • \u00bc teaspoon vanilla extract<\/li>\n\n\n\n
  • \u00bc teaspoon salt<\/li>\n<\/ul>\n\n\n\n

    Lemon Custard:<\/strong><\/p>\n\n\n\n

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    • 2 large eggs<\/li>\n\n\n\n
    • 1 large egg yolks<\/li>\n\n\n\n
    • 1 cup white sugar<\/li>\n\n\n\n
    • 2 tablespoons all-purpose flour<\/li>\n\n\n\n
    • \u00bc cup freshly squeezed lemon juice<\/li>\n\n\n\n
    • 1 tablespoon freshly grated lemon zest<\/li>\n<\/ul>\n\n\n\n

      Garnish:<\/p>\n\n\n\n

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      • 1 teaspoon confectioners’ sugar, or to taste<\/li>\n<\/ul>\n\n\n\n

        Directions<\/h2>\n\n\n\n
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        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.<\/li>\n\n\n\n
        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.<\/li>\n\n\n\n
        3. Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.<\/li>\n\n\n\n
        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.<\/li>\n\n\n\n
        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.<\/li>\n\n\n\n
        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.\"two<\/li>\n<\/ol>\n\n\n\n
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