Wegmans: Lemon Bars Recipe


Makes: 24
Active Time: 1 hour + 10 mins
Total Time: 5 hours + 40 mins

Ingredients: 
12 Tbsp (1 1/2 sticks)  Wegmans Unsalted Butter
1/3 cup  Wegmans Granulated Sugar
3/8 tsp salt
1  Wegmans Large Egg Yolk
3/8 tsp  Wegmans Pure Vanilla Extract
1 1/2 cups  Food You Feel Good About All-Purpose Flour
2 Tbsp  Wegmans Unsalted Butter
1 Tbsp  Wegmans Vegetable Shortening
2 1/2 Tbsp  Wegmans Granulated Sugar
1/2 Tbsp  Wegmans Clover Honey
1/4 tsp salt
1/4 tsp  Wegmans Pure Vanilla Extract
1/2 cup  Food You Feel Good About All-Purpose Flour
1 1/4 tsp Knox Unflavored Gelatine
4 tsp water
3  Wegmans Large Eggs, slightly beaten
1 1/2 cups  Wegmans Granulated Sugar
1 tsp  lemon zest (1/2 lemon)
1/4 cup  plus 1 tsp lemon juice (about 1 1/2 lemons)
1 cup (2 sticks)  plus 2 Tbsp Wegmans Unsalted Butter, softened to room temp

Equipment:
13 x 9 x 2-inch baking pan
parchment paper
stand mixer
large rimmed baking sheet
double boiler
food processor or blender
instant read thermometer


Procedure:
Make cookie base dough: Line bottom and sides of baking pan with parchment paper. Set aside. Add butter, sugar, and salt to mixing bowl. Cream on LOW until combined and lightened, scraping bowl and paddle as needed. Add egg yolk and vanilla extract. Mix to combine. Stop mixer. Add flour and mix on LOW until combined. Press dough evenly into a layer in baking pan. Refrigerate 1 hour. While dough is chilling (or after dough has chilled 30 min), continue with recipe.
Preheat oven to 350 degrees.

Make crumble: Add butter, shortening, and sugar to food processor bowl. Cream on LOW until combined and lightened, scraping bowl as needed. Add honey, salt, and vanilla extract. Mix to combine. Stop processor; add flour through feed tube. Pulse until pea-size crumbles form. Spread evenly on separate baking sheet. Bake 8-10 min or until brown. Let cool. Break apart if necessary.

Prick chilled base dough with fork. Bake 30-35 min or until light brown in color. Set aside to cool.

Make lemon cream: Sprinkle gelatine over water in small bowl. Set aside. Stir together eggs, sugar, lemon zest and lemon juice in top of double boiler. Heat to 170 degrees on MEDIUM, stirring occasionally, about 8 min. Stir in softened gelatine. Remove pan from stovetop; let mixture cool to 130 degrees.

Place lemon cream mixture into food processor bowl. Add butter through feed tube as processor runs. Pour  lemon cream mixture over cookie base; sprinkle crumble evenly on top. Cover; chill approx 3 hours.

Transfer to cutting surface (parchment paper and all); cut into 24 pieces.

Notes:
For easy removal and cutting, line pan with parchment paper.



Type: Authentic Recipe
Photo By: Wegmans
Author: Wegmans
Printed In: Menu Magazine: Summer 2011
Store: Wegmans
Source: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=721236