Easy Way to Prepare Perfect Lemongrass Flavoured Lemon Bars Recipe

Lemongrass Flavoured Lemon Bars Recipe Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Not many lemon bar recipes call for vanilla extract and I promise you it's my best kept secret. Salt: Without salt, the crust would be too sweet.

Here is the best “Lemongrass Flavoured Lemon Bars Recipe” recipe we have found so far. This is gonna really delicious.

Ingredients of Lemongrass Flavoured Lemon Bars Recipe

1. Prepare of Shortbread Cookie Crust.
2. Prepare 1/3 cup of unsalted butter, softened.
3. It’s 1/4 cup of powdered sugar.
4. Make ready 1 cup of all-purpose flour.
5. You need 1 pinch of salt.
6. Prepare 1/4 tsp of vanilla extract.
7. You need of Filling.
8. It’s 3 of large egg yolks, at room temperature.
9. It’s 1/3 cup of granulated sugar.
10. You need 1/2 cup of lemongrass tea.
11. It’s of Juice of 1 medium lemon.
12. Make ready 1/4 cup of all-purpose flour.
13. It’s 1 tsp of cornstarch.
14. Take 1 pinch of salt.
15. Make ready of Afew leaves of mint (add to the lemongrass tea for more flavour).
16. It’s of Yellow food colouring, as needed (optional).
17. Make ready of For dusting.
18. Make ready as needed of Powdered sugar,.

If you LOVE lemon, these Classic Lemon Bars are for you!Tart, velvety lemon curd is balanced by a crisp, buttery shortbread crust.Because passion fruit puree and lemon juice are fairly different in consistency and tartness, I'd suggest you seek out a bar recipe developed passion fruit.The recipe for the lemon bars was super easy and very delicious.

Lemongrass Flavoured Lemon Bars Recipe instructions

1. In a mixing bowl, combine and mix all the dry ingredients for the cookie crust. Next, add in the softened butter and vanilla and mix it in with a spatula or your hands till the mixture resembles coarse crumbs. Pour the mixture into any greased medium sized square or rectangle baking pan depending on how think you want the bars to be (I used a 5×9 inch rectangle pan). Press the mixture into the pan to form an even layer and with a fork prick tiny holes on the dough..
2. Bake the crust in a preheated oven at 300 degrees fahrenheit for about 20 minutes on the center rack until the dough is partially cooked and firm..
3. While the crust bakes, make the filling by combining the egg yolks and sugar and whisking to combine. Next, add in the lemongrass tea, lemon juice and salt and whisk again thoroughly. To finish, add in the flour, cornstarch and finally food colouring (if using) and give it a final whisk till the mixture is smooth and there are no more lumps..
4. Take out the crust from the oven when it is done. Pour over it the filling and bake again at the same temperature on the center rack for 15 more minutes and then bake an additional 10 minutes on the top rack..
5. Take the bars out of the oven when done and let it cool completely. After, freeze in the pan for about 1 hour till the filling is firm..
6. After freezing, take it out and run a knife around the sides to loosen it up and take it out of the pan. Cut into 8 equal pieces and finish with a dusting of powdered sugar..
7. The bars will keep well in the refrigerator for up to 2 days and in the freezer in an airtight container for up to 2 weeks. Happy Baking!.

Remove Lemon bar slab from baking pan, using flour to lift.Slice into squares, dust with confectioners sugar, if you choose, and serve.Recipe ideas from: Passionate Homemaking Healthy Lemon Bars http Vegan Lemongrass-Lemon Bars, with Coconut Shortbread Crust http.

Because of you everyone thinks I'm the greatest Just made this recipe for the first time and they were absolutely delicious, and full of layers of flavor from the shortbread crust, the tangy lemon filling.Tangy, creamy, sweet, a buttery crust—what's not to love?This lemon bar recipe is the perfect balance between sour and sweet.Lemon bars are a classic dessert.People always love the bright zippy lemon on that delicious The flavor never tastes quite as bright or fresh, but it does work and should be used in the same amount as called for in the recipe.