Lemon Bars
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LEMON BARS by BLONDERY
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Measurements are in grams. Please contact me @blondery on IG/FB with any questions, happy baking!
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SHORTCRUST
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INGREDIENTS1/4 SHEET1/2 SHEETFULL SHEET
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FLOUR180360720
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CONFECTIONER'S SUGAR (10X)
56.5113226
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CORNSTARCH 22.54590
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SALT1 1/2t1T2T
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BUTTER157.6315.2630.4
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MOP:
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1. Gather and scale all ingredients, preheat oven to 350 degrees
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2. Place all dry ingredients in the bowl of a food processor
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3.Add cold butter and process until the mixture is pale yellow and resembles a course meal
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4. Pour crust mixture into prepared baking dish, pressing down with your fingers to create a thick, compact layer
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5. Transfer pan to freezer and freeze for 30 minutes.
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6. Transfer to oven and bake for 10 minutes, rotate, bake for another 10 minutes
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7. Meanwhile, make the filling
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Lemon Filling
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INGREDIENTS1/4 SHEET1/2 SHEETFULL SHEET
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FRESH LEMON JUICE154.6309.2618.4
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EGGS228456912
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SUGAR2505001000
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HEAVY CREAM 72144288
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SALT1/4t1/2 t1T
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FLOUR2754108
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MOP:
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1. In a large bowl, whisk together eggs, sugar, and flour.
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2. Whisk in lemon juice, milk and salt until well combined
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3. Optional: Strain to remove white froth
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4. Remove sheet pan from oven, pour topping into warm crust
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5. Return pan to oven until topping is just set but not browned, about 15 minutes
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6. Allow to cool. I prefer to freeze them before cutting for a cleaner cut.
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7. Cut with chef knife or serated knife for cleaner cut. Wipe blade in between
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8. Keep refrigerated or frozen until ready to serve
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