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| The base
for this dessert is the Lemon Bar
Tart recipe that was featured in our story about pastry
crust. This is the perfect base for adapting to other pastry
recipes. The recipe combines, gooey, bittersweet lemon custard
coddling juicy, tart, loganberries, all tenderly held by a sweet,
crumbly crust. If you can't find loganberries, blackberries
can be used.
A 1"
deep non-stick 9" square pan works best, but use a plastic
knife to cut the Lemon Bars into serving squares so that you
don't scratch the non-stick surface of the pan.
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| Pastry
Crust Base |
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| 1
cup, all-purpose flour |
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1/3
cup, powdered sugar |
| ½
cup, unsalted butter, melted |
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| Filling |
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| 2
eggs |
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1
tsp. fresh grated lemon peel |
| 3
tbsp. fresh squeezed lemon juice |
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1
cup granulated sugar |
| 2
tbsp. all-purpose flour |
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¼
tsp. baking powder |
| 1
cup fresh loganberries |
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Powdered
sugar for garnish |
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| Heat
oven to 350°. Sift together flour and sugar in a large bowl.
Add the melted butter and combine the mixture into a loose dough.
Pat the mixture into a 9" square non-stick pan.
Bake
the pastry until just browned around the edges, about 10 minutes.
Heat
oven to 350° again. In a mixing bowl, add eggs, lemon
peel, lemon juice and sugar. Beat at low speed until mixture
is thick and smooth, about 5 minutes. Combine flour and baking
powder in a bowl. With mixer running, add flour and baking
powder and mix until well-blended, about 3 minutes. Pour the
filling into the pre-baked pastry crust base. Place whole
loganberries throughout the filling.
Bake
the loganberry-lemon bar mixture in the oven for about 20
minutes or until the mixture is set.
Remove
from the oven and let the pan cool on a rack for 30 minutes.
Sift powdered sugar over the top of the cooled pastry. Cut
the pastry into bars and serve with either chilled, whipped
cream or vanilla ice cream.
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