Last week, I hosted the last Greek Supper Club of 2021. Although a shortened year, I was happy to see old guests return along with many new attendees.
I served a Lemon Brulee, inspired by French Chef Bruno Albouze. This dessert is essentially a lemon bar that gets the brulee treatment with a kitchen torch.
Lighter desserts like this are ideal after having a heavier meal, something likely to happen during the Christmas holidays.
Attendees of the supper club appreciated a lighter dessert, lemons (and other citrus) are in season and you can make this dessert ahead of time, place wrapped in your freezer and cut from frozen and thaw on the day of serving.
What….you get to spend more time with your guests? Lemon Brulee it is!
Lemon Brulee
Course: Dessert10
servings30
minutes40
minutesIngredients
- For the Crust
2 1/2 cups all purpose flour
2/3 cup granulated sugar
1/2 tsp. sea salt
1 1/2 sticks (12 Tbsp) of unsalted butter, melted
splash of vanilla extract
- For the Lemon Curd
3 cups granulated sugar
zest of 3 lemons
1/2 cup all-purpose flour
1 cup lemon juice
8 large eggs, room temp.
extra granulated sugar to brulee the top
Directions
- pre-heated 350F oven
- Line a 9×13″ deep pan with parchment paper with some overhang on the sides (so you can lift up your bars).
Into a large bowl, add the flour, sugar, salt and whisk to combine. Continue whisking and add the melted butter, vanilla and stir until incorporated. - Empty the dough into your pan and use your hands/fingers to press press down. Make sure the dough is nice and even.
- Place in your pre-heated oven (middle rack) and bake for 30 minutes or until lightly golden. Take out of the oven and allow to cool.
- While the crust is in the oven, make the lemon curd: Add lemon zest and sugar into a food processor and pulse until incorporated (your sugar will look yellow).
- Add the flour and pulse until incorporated. Now add the eggs, one at a time, processing each time until incorporated.
- Pour the lemon filling onto your cooled crust and place back in a preheated 350F oven for about 22-25 minutes (or until center no longer jiggles).
- Take out of the oven and allow to cool completely. Transfer to the fridge (or freeze to cut easier).
- Lift pastry out of your pan by holding onto the parchment and transfer to the under side of a sheet pan. Carefully remove the parchment and discard.
- Cut into rectangular bars and place back in the freezer (covered) until you need to serve them.
- When ready to serve, allow lemon bars thaw for 30 minutes. Sprinkle the tops with sugar and brulee with kitchen torch. Garnish with berries and serve.
