Blackberry Pie Bars

Nesting is the instinct where you are supposed to prepare the home for the newborn baby. Oddly enough, my nesting has been baking and sewing...and seriously maybe that isn't nesting at all but rather me using my energy on crafts and sweets. 

Lemon-Champagne Bars with Strawberry Brulee Topping from The Pastry Queen

This recipe is from one of my favorite recipe books, The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather with Alison Oresman

My husband really loves Lemon Bars so what better than to try making them myself with a little twist. I love my Pastry Queen cookbook, every recipe attempted ends up becoming an instant favorite. 

My "Pastry Queen" Cookbook

Crust:
1 cup ( 2 sticks ) unsalted butter, at room temperature
1 cup sugar
2 cups all purpose flour
1/4 teaspoon salt
Zest of 2 lemons
1/2 cup raspberry or strawberry jam (optional)

Preheat the oven to 375* F. Coat a 9x13" baking pan with cooking spray. Using a mixed fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium speed about 3 minutes, until creamy. Add the flour, salt, and zest. Beat on medium-low speed just until incorporated. Press the dough evenly into the bottom of the prepared pan. Bake for 1 to 15 minutes, until the crust is golden brown. Let cool about 10 minutes. Spread the jam evenly over the cooled crust. Turn the oven down to 350*.

Lemon Filling:
6 large egg yolks
6 large eggs
1 3/4 cups sugar
1 cup lemon juice
1/2 cup champagne or brut sparkling wine
3/4 cup  ( 1 1/2 sticks ) chilled unsalted butter

To make filling, whisk the egg yolks, eggs, sugar, lemon juice and champagne in a large bowl set over a saucepan with 2 inches of simmering water. Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the cold butter into tablespoon-size pieces. Whisk the butter, one piece at a time, into the lemon mixture. Cook about 10 minutes longer, whisking occasionally. The mixture will thick and puddinglike.


Strawberry Brulee Topping:
1 pink strawberries, hulled
1/2 cup sugar

To make the topping: Slice the strawberries thinly and arrange them in a single layer on top of the lemon filling. Sprinkle the sugar evenly over the strawberries. Use a kitchen torch to melt the sugar until it is brown and crackly; or put the bars under a hot broiler for about 1 minute, until the sugar melts and browns.

Let me know if you enjoyed this recipe at your own home. I used the strawberry jam in mine and they were delicious. Wondering how the raspberry jam would taste thought? Message me if you give it a try. 

~Amanda