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25 March, 2012

whole lemon bar from david lebovitz

I like David Lebovitz. He is funny, always has one or two good recipes and a good adventure as an Americano living in Paris.His recipes are sometimes incredibly easy, not stunning but tasty and quick business. I recommend his blog for reading anyway.

Since, there is a lot of sunshine here I thought that David's (like we are on you term w/ each other...) sunny lemon bar would do here. It is very yellow, light and refreshing. If you are like myself, and always have some lemons hanging around in the fridge, then beside that you will only need to grab some store board ingredients to make this lovely bar. Very quick, very easy and disappears in minutes :)

whole lemon bar:
for the crusty bottom

140g flour (70g graham flour and 70g low carb flour)
50g sugar
1/4 teaspoon salt
115g melted unsalted butter
1/2 teaspoon vanilla extract
cca. 100 ml milk if necessary

for the filling
1 whole lemon (cca. 150g)
100g caster sugar (or 200g as per original recipe of David if you are not on diet)
sweetener to taste to substitute an other 100g of caster sugar
3-4 tbs lemon juice
3 large eggs, room temperature
4 teaspoons corn starch
1/4 teaspoon salt
45g melted unsalted butter

Pre-heat your oven to 180°C. 

For the crust melt the butter and then mix the ingredients together. If too dry only then add some milk, but originally it was not in the recipe. Put the mixture  in your squared tin, and flatten with your hand or with a spatula. Put in the oven for 20-25 mins. until golden brown.

In the meantime you can make the filling, which cannot be simpler than the crust was. Wash your lemon thoroughly, if necessary put soap on that and wash with hot water (unless you have unwaxed lemon), cut that into 8 wedges and put in the food processor (get rid of the pips beforehand). Add the sugar and whiz to paste. Once done, and you have some liquid sunshine then add the eggs, one by one I prefer to do, and the starch, the salt and the gently molten butter, whiz and then last but not least add some more freshly squeezed lemon or lime juice. (don't worry about the pulp, it's fine)

Once the crust is done and cooled a bit pour the lemon mixture on the top, put back into the oven for 25 minutes (or less, depending on your oven). Let it cool before slicing up. Maybe serve in the company of some limoncello?:)

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