music for your mouth hole:

recipes

ingredients

crust

• 140g (10 tbsp) unsalted butter
• 175g (1-1/4 cup) all-purpose flour
• 50g (1/4 cup) sugar
• 5g (1-1/2 tsp) kosher salt (sub: 3/4 tsp fine sea salt OR table salt)
• 1 tbsp (15mL) water

filling

• 300g (1-1/2 cups) sugar
• 54g (6 Tbsp) all purpose flour
• pinch of salt
• 1/16 tsp ground turmeric - for colour(optional)
• 1/2 tsp citric acid - if you want it to be more tart(optional, sub: 1-1/2 tsp cream of tartar)
• 3 large eggs (~50g each w/o shell)
• 3 egg yolks (~20g each)
• ~17g (~2 tbsp packed) lemon zest (zest the lemons needed for 200mL juice)
• 200ml (200g) lemon juice (about 3-4 lemons)
• 84g (6 tbsp) unsalted butter

garnish

• powdered sugar - for dusting(optional)

instructions

prep

1. preheat oven to 350°f (175°c) with the rack in the middle position
2. line a 9in x 9in baking pan (can be metal/glass/ceramic) with parchment paper

crust

1. measure out and have all crust ingredients ready
2. make browned butter
   • melt butter in medium stainless steel pan over medium heat
   • butter will foam bubble and crackle
   • stir constantly when sounds die down
   • light sediment will appear
   • scrape to prevent sticking and burning
   • reduce to low
   • stir until sediment turns rich brown and butter smells nutty
   • turn off heat
3. add salt and sugar
• stir to incorporate
4. mix in flour until well combined and no dry flour remains
• mixture will be clumpy and sandy
5. add water and stir for homogenous dough
6. transfer to pan
• press into even layer with hands or bottom of cup
• prick all over with a fork
7. bake for 20-25 mins until evenly golden with slight browning on edges

filling

1. wipe pan used for crust to remove excess debris
• add all filling ingredients except lemon juice and butter
• stir to combine
2. add lemon juice and stir until evenly mixed
3. cook over med-low heat
• stir and scrape constantly
• when filling begins to thicken reduce to low
• cook until filling reaches160-165°f (70-75°c)
• slightly thickened and coats spoon
• texture between melted ice cream and shampoo
4. remove from heat and add butter stirring to combine
5. strain filling onto baked crust
• tilt pan to spread evenly
6. bake for 7-15 mins
• filling set with slightly puffed edges
• filling should barely jiggle when shaken

cool and serve

1. allow bars to cool completely at room temp for at least 1.5 hours
• if ambient temperature is very warm chill in fridge uncovered
2. lift from pan
3. cut with sharp knife
• wipe blades between cuts with damp towel
• trim 1/4in from all sides
• cut into desired size (4x4 for 16 pcs / 3x3 for 9 pieces)
4. optional: dust with powdered sugar
• serve immediately

original recipe by sheldo's kitchen