LEMON BARS w/ RASPBERRY |BROWN BUTTER |POPPY SEED

LEMON SHORTBREAD BASE
74g cake flour
82g confectioner’s sugar
147g all-purpose flour
3g salt
2g lemon zest
194g butter
Raspberry Jam as needed (Thick consistency)

• Sift all dry ingredients in bowl
• Add the butter and lemon zest.
• Mix on low speed until just combined. 
• Scrape down the sides and mix for a few more seconds. DO NOT OVER MIX!!!
• Place shortbread onto parchment on pan and cover completely with plastic wrap. 
• Refrigerate for at least 4 hours to overnight.
• Roll the dough out to desired thickness
• Cut the dough into a square shape sligtlly larger than the size of your baking ring
• Bake at 350F
• Let the shortbread cool completly
• Trim and shape the baked short bread to fit the square ring mold
• Top with the raspberry jam making sure you fill in any spaces on the sides and corners of the ring mold. 

• *If you do not carefully do this, the lemon filling will seep through the bottom and you will have a LEMON-EEE mess on your pan..

BROWN BUTTER POPPY SEED CAKE
161g cake flour
4g baking powder
½ tsp kosher salt
200g granulated sugar
170g eggs
5g (3/4tsp) vanilla paste
194g brown butter, melted
60g fresh lemon juice
6g lemon zest
4g poppy seeds

• Sift the cake flour and baking powder into a medium bowl. Add the salt and whisk to combine
• Combine the sugar, eggs, and vanilla paste in another, but deeper bowl and mix together well
• Add the dry ingredients in two additions, mixing until just combined
• While mixing, pour in the butter in a steady stream, and continue to mix until the batter is smooth.
• Add the lemon juice and mix again to combine
• Fold in the lemon zest and poppy seeds
• Transfer batter to a covered container and refrigerate overnight. (the batter will last in the refrigerator up to 36 hours maximum)
• Preheat the oven to 425F
• Smooth the batter evenly on top of the raspberry jam.
• Place the pan in the oven and lower the oven temperature to 325F, and bake for 15-20 minutes, or until just set…

• *You do not want to over bake because its going to have to bake again.

• Place pan on cooling rack and let cool completely

LEMON BAR FILLING                         

32g all-purpose flour
190g granulated sugar
142ml fresh squeezed lemon juice
1/2ea lemon, grated zest
3ea large eggs
1ea large egg yolk
Salt to taste (pinch)

• Sift flour into a bowl
• Add the sugar and whisk to blend
• Add the lemon juice and zest and stir to dissolve the sugar
• In a separate bowl, whisk the whole eggs and egg yolk with the salt
• Add the eggs to the lemon juice mixture and whisk until well mixed
• Preheat oven to 300F
• Pour the mixture carefully over the poppy seed cake
• Transfer to oven and bake until the custard is slightly jiggly but firm
• Completely cool and chill well before unmolding and cutting
• Store in airtight container for up to 4 days