Filter
Top Products
74
RECIPES
LEMON BARS WITH A
HAZELNUT CRUST
Function: BAKE
Temperature: 350˚F (175˚C)
Yield: 6 servings
INGREDIENTS
1 cup (250 ml) flour
2 tablespoons (30 ml) powdered sugar
½ cup (175 ml) cold unsalted butter
¼ teaspoon (1 ml) salt
¼ cup (60 ml) hazelnuts
2 eggs
¾ cup (180 ml) granulated sugar
¼ cup (180 ml) fresh lemon juice
¼ teaspoon (1 ml) baking powder
2 tablespoons (30 ml) all purpose flour
6 tablespoons (90 ml) 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 flour, 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 flour 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.