Preheat oven to 325°F (160°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
To make the Sable Breton Crust, combine all Crust ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan and up the sides slightly.
Bake the crust for 18-20 minutes, or until lightly golden brown. Let cool completely.
To make the Filling, whisk together the eggs and Granulated sugar until light and fluffy.
Add the Meyer lemon juice, Lime juice, Meyer lemon zest, and Lime zest to the egg mixture and whisk to combine.
Stir in the Vanilla bean paste.
Whisk in the Cornstarch until smooth. Do not overmix.
Pour the Filling over the cooled crust.
Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
Let cool completely in the pan before lifting out using the parchment paper overhang.
Cut into bars and garnish with Candied Citrus Peel Garnish before serving.
Ingredients
16
1 1/4 cup150 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cut into small pieces
1/4 cup50 gPowdered sugar
1/4 tsp1.25 mLSea salt
1N/ALarge egg yolk
5N/ALarge eggs
3/4 cup150 gGranulated sugar
1/3 cup80 mLMeyer lemon juice-freshly squeezed
1/4 cup60 mLLime juice-freshly squeezed
2 tbsp30 mLMeyer lemon zest
1 tbsp15 mLLime zest
2 tbsp15 gCornstarch
1 tsp5 mLVanilla bean paste
1/4 cup30 gCandied citrus peel-finely chopped
Equipment
8x8 inch baking pan
Parchment paper
Food processor
Whisk
Zester
Instructions
Preheat oven to 325°F (160°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
To make the Sable Breton Crust, combine all Crust ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan and up the sides slightly.
Bake the crust for 18-20 minutes, or until lightly golden brown. Let cool completely.
To make the Filling, whisk together the eggs and Granulated sugar until light and fluffy.
Add the Meyer lemon juice, Lime juice, Meyer lemon zest, and Lime zest to the egg mixture and whisk to combine.
Stir in the Vanilla bean paste.
Whisk in the Cornstarch until smooth. Do not overmix.
Pour the Filling over the cooled crust.
Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
Let cool completely in the pan before lifting out using the parchment paper overhang.
Cut into bars and garnish with Candied Citrus Peel Garnish before serving.
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