Yuzu Bars

. January 22, 2008



I followed Alpineberry's recipe and adapted it by substituting yuzu for some lemon. Yuzu brings an extraordinary zing to this classic. My friend J.. thought they were luscious! Although, in my opinion, I slightly overbaked them.

Yuzu Bars

Crust:
1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

Filling:
2 large eggs
1 cup superfine sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated lemon zest
1 Tbs Yuzu juice
1/8 cup freshly squeezed lemon juice

Preheat oven to 350F. Line an 8-inch square pan with parchment paper.

To make crust:
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and Yuzu and lemon juices until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.

3 comments:

Mamina said...

La semaine prochaine à Paris, j'achète du yuzu... c'est sûr.

pixen said...

oh wow..yuzu! I Love yuzu a lot and even have 2 plants in my pots. Problem was, it's planted from seed and am not sure when I can have the fruits :-(

Your recipe is a keeper. Thank you for sharing it!

PS. Where can I find Yuzu in Paris? I may be going there for few days.

shizuokagourmet said...

Yuzu?
Je trouve ca d'autant plus ineterressant que j'en cosomme tous les jours au Japon!
Bravo, ma chere Myrtille!
Bien amicalement,
Robert-Gilles

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