Lemon Bar Brulee

Indulge in the sensational flavors of my Lemon Bar Brûlée made with a buttery crust, tangy lemon curd, and a delightful brûlée topping. This is a dessert that will truly dazzle your taste buds. Imagine sinking your teeth into a flaky, buttery crust that crumbles with every bite, revealing a luscious lemon curd filling that is both sweet and tangy. And the pièce de résistance – the brûlée topping that adds a tantalizing caramelized crunch to each mouthful. It's a symphony of flavors and textures that will leave you craving more. Have you always wanted to create this exquisite dessert? Look no further, because you're in the right place. Join me in the kitchen as I guide you through the process of making these Lemon Bar Brûlées. Delight your friends and family with this show-stopping dessert that is as beautiful as it is delicious.

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Crust

Process sugar and almond. Add zest, butter, salt and mix. Add the egg, blend to smooth and add flour and baking powder – mix to combine. Wrap in cling film and place in the refrigerator until it gets firm. Take a third of the pastry, workout to soften over a floured work surface and roll out into a thin 0.12-inch/3mm thick sheet. Lay on baking tray lined with greased parchment. Prick dough with a fork and freeze for 20 min. Trim off excess dough and keep refrigerated. Save leftover pastry for later use.

Lemon Filling

Use a 9.5X6.5-inch/24x16cm baking tray lined with greased parchment. Make a day ahead. Prick a lemon a few times and boil for about 20 min. Cool, cut in half and remove the white membrane from the center and seeds. Save flesh, rind and juice (the whole lemon is used). Mix eggs with sugar and starch first. Add lemon juice, the cooked lemon and melted butter – blend well; set aside.

Baking

A pizza stone is useful to bake crusts. Blind bake crust for 15 minutes. Preheat oven to 350ºF/180ºC. Pour lemon filling in and put it back in the oven for 35 minutes more. Cool and chill overnight.

Plating

Flip lemon tart over a greased parchment. Trim off edges and cut into 8 bars and chill. Bars can be kept frozen for weeks. Right before serving, top with sugar and torch to caramelize like a creme brûlée – zest some lime and serve!

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