Lemon Cream Pie Bars

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Aug 25, 2015

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Lemon Cream Pie Bars

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Lemon Cream Pie Bars
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Yield Servings
Author Willow Bird Baking
Prep time
Cooking time
Total time

Description

These bars are a bright burst of sunshine! The lemon flavor isn't the knock-you-out sort, but a sweet, smooth punch in a bed of whipped cream.

Ingredients

  • Shortbread Crust
  • 1 cup Butter
  • 2 cups all purpose flour
  • 2 tablespoons powdered sugar
  • Lemon Curd
  • 6 tablespoons butter softened at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Lemon Cream
  • 1 teaspoon gelatin
  • 2 tablespoon cold water
  • 4 cups whipping cream
  • 1/2 teaspoon lemon extract
  • 7 drops yellow food coloring optional
  • 1/2 cup powdered sugar
  • Whipped Cream
  • 2 cups heavy whipping cream
  • 1 tablespoon cold water
  • 1 teaspoon gelatin
  • 5 tablespoons powdered sugar
  • Garnish
  • grated lemon zest and fresh raspberries for serving optional

Instructions

Shortbread crust
  1. Preheat oven to 350°F.
  2. Prepare a 9 x 13 in. baking dish by lining it with parchment paper.
  3. Cut the butter into the flour and icing sugar and press into the baking dish.
  4. Bake for 18-20 minutes or until light brown. Set on a wire rack.
Lemon curd
  1. Cream butter and sugar together until pale, fluffy yellow (2-3 minutes).
  2. Slowly beat in eggs and yolks,  then lemon juice.
  3. Pour mixture into a heavy saucepan and heat over low heat, stirring constantly, until the butter melts and the mixture looks smooth.
  4. Turn heat up to medium and stir constantly until the mixture thickens and reaches 170°F on a candy thermometer (about 10-15 minutes). When you run your finger across the back of a wooden spoon used for stirring, it should leave a clear streak in the curd.
  5. Pour the curd into a shallow bowl and press plastic wrap directly on the surface of the curd.
  6. Chill in the fridge until cold.
Lemon cream
  1. Make sure curd is totally cooled before beginning this step.
  2. In a bowl, sprinkle the gelatin over the 2 tablespoons cold water to soften for 2 minutes.
  3. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin.
  4. Whip 4 cups heavy cream to stiff peaks. Add the gelatin, lemon extract, food coloring, and powdered sugar halfway through.
  5. Stir in about 1/3 of the whipped cream  into the lemon curd to lighten it, and then gently fold the curd into the rest of the cream.
Whipped cream
  1. In a bowl, sprinkle the gelatin over the tablespoon of cold water to soften for 2 minutes.
  2. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin.
  3. Whip the 2 cups cream to stiff peaks, adding the powdered sugar and gelatin halfway through mixing. Reserve.
Assembly
  1. Pour the lemon cream  mixture over the cooled shortbread crust and spread evenly to reach the edges of the baking dish.
  2. Pour the plain whipped cream over the lemon cream layer and spread evenly to reach the edges of the baking dish.
  3. Zest a lemon over the top for garnish. Chill, remove from pan, slice into bars, and garnish with fresh raspberries, if desired.