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“Montreal Cooks” Lemon Bars Recipe

Who doesn’t love a zesty lemon bar? This mouthwatering recipe is courtesy of Rustique in St-Henri which is certainly worth a visit with its handcrafted desserts, from pies and scones to cookies and bars.

Montreal Cooks is available now in bookstores. Make sure you grab your copy of this tasting menu from the city’s leading chefs!

Lemon Bars

Makes 12 bars

Shortbread base

1/2 lb cold butter, diced
1/2 cup white sugar
2 cups all-purpose flour
1/8 tsp salt

Lemon filling

2 1/4 cups white sugar
3/4 cup all-purpose flour
1 1/2 Tbsp lemon zest
5 large eggs
3/4 cup fresh lemon juice
icing sugar for dusting

Shortbread base

Preheat the oven to 350°F. Line a 13 × 18-inch baking sheet that has a 1-inch rim with parchment paper.
Combine all the ingredients in a food processor and pulse until the mixture has a sand-like consistency. Lightly press the shortbread dough evenly into the pan, and bake for 15 to 20 minutes, or until very light brown. Transfer the baking sheet to a wire rack and allow to cool while you prepare the filling.

Lemon filling

Reduce the oven temperature to 325°F. In a large bowl, whisk together the sugar, flour and lemon zest. Set aside.
In a second bowl, whisk together the eggs and lemon juice. When you are ready to bake the bars, gradually whisk the dry ingredients into the egg mixture until smooth (the filling will become gummy if it sits for too long). Pour the lemon filling over the cooled shortbread crust and bake for 25 to 30 minutes, until the filling is set. (It should be firm yet still soft to the touch.) Remove from the oven and allow the bars to cool to room temperature.
Cut the bars into whatever size you prefer—large, small, there’s no judgment here! Will keep refrigerated in an airtight container for up to 1 week. When ready to serve, dust with icing sugar to impress your guests (or yourself!). Good job. Enjoy!

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October 14, 2015
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