Lemon Champagne Bars With Strawberry Brulee Topping Recipe

Name: Lemon Champagne Bars With Strawberry Brulee Topping
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 1/4 cups unsalted butter; 2 cups granulated sugar; 2 cups all-purpose flour; 1/2 teaspoon salt; Lemons, Zest Of; 1/2 cup strawberry jam; 4 large egg yolks; 2 large whole eggs; 1/2 cup fresh lemon juice; 1/4 cup champagne; 1 pint fresh strawberries; cooking spray; 1/2 cup lemon curd

Indulge in pure decadence with these Lemon Champagne Bars, a show-stopping dessert recipe inspired by "The Pastry Queen." Champagne elevates the classic lemon bar to new heights, creating a luscious, sophisticated flavor unlike any other lemon square. The crowning glory? A perfectly caramelized strawberry brulee topping that's simply irresistible. Get ready for rave reviews! (Chill time not included in cook time.)

Prep Time 30 mins

Cook Time 80 mins

Calories 3658 kcal

Protein 86g

Rating 5.0 (2 Reviews)

Lemon Champagne Bars With Strawberry Brulee Topping

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Champagne Bars With Strawberry Brulee Topping

1 1/4 cups unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
Lemons, Zest Of
1/2 cup strawberry jam
4 large egg yolks
2 large whole eggs
1/2 cup fresh lemon juice
1/4 cup champagne
1 pint fresh strawberries
cooking spray
1/2 cup lemon curd

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How to Make Lemon Champagne Bars With Strawberry Brulee Topping

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan with cooking spray.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar for 3 minutes until light and fluffy using a stand mixer with a paddle attachment.
Add 2 cups all-purpose flour, ½ teaspoon salt, and the zest of 2 large lemons. Mix until just combined.
Press the dough evenly into the prepared pan.
Bake for 12-15 minutes, or until golden brown.
Let cool for 10 minutes.
Spread ½ cup of your favorite lemon curd or jam evenly over the cooled crust.
Reduce oven temperature to 350°F (175°C).
In a heatproof bowl set over a pan of simmering water (double boiler), whisk together 4 large egg yolks, 2 large whole eggs, 1 cup granulated sugar, ½ cup fresh lemon juice, and ¼ cup champagne until thick and pale yellow (about 15 minutes), whisking constantly.
Remove from heat and whisk in 4 tablespoons (½ stick) cold unsalted butter, one piece at a time, until fully incorporated.
Pour the lemon filling over the prepared crust.
Bake for 10-12 minutes, or until the filling is set.
Refrigerate for at least 2 hours, or preferably overnight.
Thinly slice 1 pint of fresh strawberries and arrange them in a single layer over the cooled lemon filling.
Sprinkle evenly with ¼ cup granulated sugar.
Use a kitchen torch to caramelize the sugar until golden brown and crackly, or broil for about 1 minute, watching carefully, until the sugar melts and browns.