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
- In the food processor, pulse the sugar with the almond meal. Add the zest, cubed butter, and salt, and pulse. Add the egg and blend until smooth, then add the flour and baking powder and mix until combined. Wrap the dough in cling film and refrigerate until firm.Take one-third of the pastry and soften it on a floured work surface, then roll it out into a thin sheet about 0.12 inches (3 mm) thick. Place it on a baking tray lined with greased parchment paper. Prick the dough with a fork and freeze for 20 minutes. Trim off any excess dough and keep it refrigerated. Save the leftover pastry for later use.
Lemon Filling
- Use a 9.5 x 6.5-inch (24 x 16 cm) baking tray lined with greased parchment paper. This can be prepared a day ahead.Prick a lemon a few times and boil it for about 20 minutes. Allow it to cool, then cut it in half and remove the white membrane from the center and any seeds. Reserve the flesh, rind, and juice — the whole lemon is used.In a bowl, mix the eggs with the sugar and starch first. Then add the lemon juice, the cooked lemon, and the melted butter, and blend well. Set aside.
Baking
- Preheat a fan oven to 325°F (160°C), preferably with a pizza stone inside. Blind-bake the crust for 12 minutes. Pour in the lemon filling and return it to the oven for another 30 minutes. Allow it to cool, then chill overnight.
Storage
- Lemon bars can be refrigerated for 48 hours or kept frozen for weeks.
Serving
- Flip the lemon bar over onto a sheet of greased parchment paper. Trim off the edges and cut the pie into 8 bars. Just before serving, sprinkle white sugar on top and torch it to caramelize like a crème brûlée. Zest some lime over the top and serve!
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