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
½cup (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.
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