Lemon Bars

Crust

• Cooking spray

• 1 1/4 cups (5 1/3 ounces) all purpose flour

• 1/3 cup granulated sugar

• 1 1/2 tablespoons white rice flour (such as Bob’s Red Mill)

• 1 1/2 teaspoons kosher salt

• 10 tablespoons (5 ounces) unsalted butter, cut into cubes and softened

• 1 teaspoon vanilla extract

Lemon Custard

• 3 tablespoons lemon zest plus 3/4 cupfresh juice (from 5 to 6 large lemons [1 1/2 pounds total])

• 1/2 teaspoon kosher salt

• 1 cup granulated sugar, divided

• 4 large egg yolks

• 3 large eggs

• 2 tablespoons white rice flour

• 5 tablespoons (2 1/2 ounces) unsalted butter, cut into cubes and softened

Additional Ingredient

• Powdered sugar

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Directions

1. Prepare the Crust: Preheat oven to 350°F. Grease an 8-inch square baking pan with cooking spray; line bottom and sides of pan with aluminum foil, leaving a 2-inch overhang on all sides.

2. Process all-purpose flour, sugar, rice flour, and salt in a food processor until well combined, about 5 pulses. Add butter and vanilla; pulse just until a dough ball forms, about 30 pulses. Press dough into an even layer in prepared baking pan, very lightly greasing hands with cooking spray, if needed.

3. Bake in preheated oven until evenly golden brown, 24 to 28 minutes.

4. While Crust bakes, prepare the Lemon Custard: Whisk together lemon zest and juice, salt, and 3/4 cup of the sugar in a medium saucepan until well combined. Heat over medium, stirring occasionally, until sugar dissolves and mixture is steaming, about 4 minutes.

5. Meanwhile, whisk together egg yolks, eggs, rice flour, and remaining 1/4 cup sugar in a medium bowl until well combined. Gradually add hot lemon juice mixture to egg mixture, whisking constantly, until combined; add mixture to saucepan. Cook over medium-low, whisking constantly, until mixture coats the back of a spoon (it should hold a trail when a finger is run through) and an instant-read thermometer registers 175°F to 180°F, 2 to 4 minutes. Remove from heat.

6. Gradually whisk in butter, a few cubes at a time, until melted and well combined. Strain mixture through a fine mesh strainer into a medium bowl, pressing through as much custard as possible; discard strained solids. Loosely cover Lemon Custard, if needed, until Crust is ready.

7. Spread Lemon Custard in an even layer over hot Crust using a small offset spatula. Bake at 350°F until edges are slightly puffed and somewhat matte and Lemon Custard is mostly set, 10 to 12 minutes. (Custard may jiggle slightly as a whole.) Remove from oven, and let cool slightly in baking pan on a wire rack at room temperature, about 1 hour. Chill, uncovered, in refrigerator until completely cool, at least 1 hour or up to 12 hours. (If chilling for longer periods of time, loosely cover bars with aluminum foil once completely cool; see Note.)

8. Run a sharp knife around edges to loosen bars from baking pan; using excess aluminum foil as handles, remove bars from pan. Trim edges if desired, and cut into 16 (1 3/4-inch) bars using a large sharp knife, wiping blade clean between cuts. Dust bars with powdered sugar just before serving.

About this recipe

These lemon bars are packed with bright, tart flavor. Cooking the lemon custard on the stove and baking it on the crust is the secret to the bars’ extra-lemony flavor. This technique means you don’t have to add flour to the filling to stabilize it, so the lemon flavor shines through in each bite. 

The simple, buttery shortbread crust has a touch of white rice flour to give it crunch, and kosher salt to contrast with the creamy, tart, sweet custard. These bars come together easily and are a guaranteed winner at any event or afternoon snacking session. If you store them in the refrigerator, dab the top of the bars with a paper towel to soak up any excess condensation before dusting them with powdered sugar.

Mysore Rasam

Tomato - 2

Toor Dhal - 1/4 cup, pressure cooked for 3 whistles

Tamarind juice - 1/2 cup

Turmeric - 1/2 tsp

Asafetida - a pinch

Curry leaves

Salt

Ghee - 1 tbsp.

Mustard - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves

To Roast and Grind:

Coriander seeds - 2 tbsp

Channa Dhal - 1 1/2 tsp

Peppercorn - 1/2 tsp

Red Chilli - 2

Coconut - 1 tbsp. grated

Fry the ingredients mentioned under "To Roast and Grind" in a little Ghee, add grated Coconut in the end and fry a little. Grind to a fine paste adding little water.

In a pot add the Tamarind juice, chopped Tomatoes, Curry leaves, Turmeric, Asafetida and required Salt. Cook closed in medium heat for about 10 min.

Now add the ground paste, Toor dal and 1 cup Water. Continue cooking on low heat until it becomes frothy. Do not boil the rasam as it will spoil the taste.

Temper Mustard and Cumin seeds in a tsp of Ghee and pour it over the rasam.

Serve hot with cooked Rice and any vegetable stir fry.

No Bake Lemon Berry Tartlets

1 jar Stonewall Kitchen Lemon Curd

1 cup whipped cream

1 package of 24 Mini Tart Shells

Mixed fresh berries

Powdered sugar

In large bowl, whip the cream to soft peaks. Fold in the lemon curd and mix well.

Spoon 2 tablespoons of mixture into each mini tart shell.

Top with fresh berries and powdered sugar.