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RECIPES
LEMON BARS WITH A
HAZELNUT CRUST
Function: BAKE
Temperature: 350˚F (175˚C)
Yield: 6 servings
INGREDIENTS
1 cup fl our
2 tablespoons powdered sugar
½ cup cold unsalted butter
¼ teaspoon salt
¼ cup hazelnuts
2 eggs
¾ cup granulated sugar
¼ cup fresh lemon juice
¼ teaspoon baking powder
2 tablespoons all purpose fl our
6 tablespoons seedless
raspberry jam
PREPARE THE CRUST
1.
Toast the hazelnuts by placing them in
a single layer on the Breville enamel
baking pan. Set the wire rack at the
bottom rack height position. Turn the
FUNCTION dial to BAKE. Set the
TEMPERATUE to 350˚F (175˚C) and the
TIME to 5 minutes. Press the
START/CANCEL button to activate.
Toast the hazelnuts until golden.
Allow to cool.
2. Place fl our, powdered sugar, salt,
butter and toasted hazelnuts in a food
processor and pulse until the hazelnuts
resemble breadcrumbs. Press the
mixture into an 11” x 7” x 2”
(28 cm x 19 cm x 6 cm) baking pan.
3. Keep the FUNCTION dial on BAKE.
Set the TEMPERATURE to 350˚F
(175˚C) and the TIME to 15 minutes.
Press the START/CANCEL button to
activate. Bake the crust until set and
takes on a light golden color. Set on
wire rack to cool.
PREPARE THE LEMON CUSTARD
1.
In a small bowl, beat together eggs,
sugar, lemon juice and lemon zest.
Then add fl our and baking powder.
2. Spread a thin layer of the raspberry
preserves onto the cooled crust.
Gently pour the lemon custard over
the preserves.
3. Keep the FUNCTION dial on BAKE. Set
the TEMPERATURE to 350˚F (175˚C)
and the TIME to 25 minutes. Press the
START/CANCEL button to activate.
Bake until the custard is set, trying not
to over bake.
4. Allow to cool before cutting into
squares. Dust with powdered sugar.