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Sunday, July 03, 2011

Lemon Brûlée Bars



makes one 9x9 pan
recipe adapted from My Sister's Kitchen
prep time: 45 min / cook time: 25 min

CRUST INGREDIENTS
1 c all-purpose flour
1/4 c sugar
1/4-1/2 c chopped pecans (depending on how much you like)
* I used 1/4 c chopped pecans and 1/4 c chopped walnuts
1/2 c unsalted butter, softened and cubed

FILLING INGREDIENTS
8 oz. cream cheese, room temperature
1/3 c sugar
2 tbsp lemon juice
1/2 c heavy whipping cream, whipped

TOPPING INGREDIENT
1 jar 11 oz. lemon curd
OR
If you want to make your own, double this recipe

BRÛLÉE INGREDIENT
1/3 cup brown sugar, packed
* I used raw sugar

RASPBERRY SAUCE INGREDIENTS
12 oz. frozen unsweetened raspberries, thawed
1 c water
1/3 c sugar (more as needed)
1 1/2 tbsp cornstarch

CRUST INSTRUCTIONS
Preheat oven to 350˚ F.
In a medium bowl, stir together all-purpose flour and sugar.
Cut in butter until the mixture is crumbly.
Press firmly into the bottom of a 9 x 9 baking pan.
Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.

FILLING INSTRUCTIONS
In a bowl, beat cream cheese, sugar and lemon juice.
• In a separate bowl, whip cream and fold into cream cheese mixture.
Spread in pan over cooled shortbread crust.
Place in refrigerator until chilled througout, approximately 30 minutes.

TOPPING INSTRUCTIONS
After cheesecake is set, top with lemon curd and smooth surface.
* The lemon curd is an extremely thin layer but don't worry it has tons of flavor.
Put back in refrigerator until ready to serve.

BRÛLÉE INSTRUCTIONS
Preheat broiler.
Press brown sugar through strainer over lemon curd to cover completely and evenly. The more even you get it the better. It also helps to really pack it down with your hands so it is smooth.
* If you have any chunks sticking up they will burn.
Watching closely, broil 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes.
OR
Use a brûlée torch for the topping.

RASPBERRY SAUCE INSTRUCTIONS
Puree raspberries in blender with water until smooth.
Strain into a small saucepan, pressing puree through mesh.
Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium high heat until thickened and clear.
Remove from heat and add more sugar if necessary and set aside to cool slightly before serving. Cover and chill until ready to use.

Serve at room temperature with a drizzle of raspberry sauce on plate and a side of sweetened whipped cream.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

4 comments:

The Procrastobaker said...

What a brilliant idea! Dangerously scrumptious too i bet :)

Heidi said...

Wow that looks incredible!

lynne said...

This looks amazing!!!!

Sami and Addie said...

This is a truly decadent dessert and worth every calorie!

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