Basil Lemon Bars
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Loading...Lemon and fresh herbs go well together so well; the sweetness and verdant flavor of basil mingles with lemon to create a sophisticated treat.
Ingredients
- 1 cup, Loosely Packed Fresh Basil Leaves
- 1/2 tsp. Kosher Salt
- 2 tbsp. Grated Lemon Zest
- 2 & 1/4 cups All-Purpose Flour, divided
- 2 & 1/2 cups Granulated Sugar, divided
- 1 cup Cold Unsalted Butter, cubed
- 1/2 cup Fresh Lemon Juice
- 4 large eggs
- 1/2 tsp. Baking Powder
- Powdered sugar
Instructions
Start by preheating the oven to 350 degrees F. Line a 13 x 9-inch baking pan with parchment; leave about 2-inches of parchment climbing up the sides of the pan. Spray the parchment with cooking spray. To make the parchment cooperate in the pan, you may need to spray the bottom of the pan, then press the parchment into the pan.
Basil Lemon Shortbread Crust
In a food processor, combine basil, kosher salt, lemon zest, 2 cups of flour and 1/2 cup of granulated sugar.
Process the mixture until the basil leaves are chopped up very small – about 1 minute.
Then add the cubed butter and pulse until the mixture is crumbly and sandy, about 15 pulses.
Transfer the shortbread mixture to the prepared baking pan and firmly press the dough into the pan.
Bake the shortbread in the preheated oven for about 30-35 minutes, until it's lightly golden. When you pull it out, be sure to leave the oven on.
Let the shortbread cool for about 20-30 minutes.
Lemon Custard
In a large bowl, whisk together the eggs, lemon juice, baking powder, remaining 1/4 cup flour and 2 cups of sugar.
Pour the lemon custard mixture on top of the cooled basil lemon shortbread. Gently tap the pan on the counter a few times to release any air bubbles.
Bake in the 350 degree oven for 30-35 minutes, until the lemon curd is set. Let the Basil Lemon Bars cool on a wire rack for about 1 hour.
Then, cut into 2-inch squares and sift with powdered sugar.
You can keep the Basil Lemon Bars covered in the fridge for 3-4 days.