Lemon Bars Wegmans

LEMON BARS



12 Tbsp (1 1/2 sticks) Wegmans Unsalted Butter
1/3 cup Wegmans Granulated Sugar
3/8 tsp salt
1 Wegmans Large Egg Yolk
3/8 tsp Wegmans Pure Vanilla Extract
1 1/2 cups Food You Feel Good About All-Purpose Flour
2 Tbsp Wegmans Unsalted Butter
1 Tbsp Wegmans Vegetable Shortening
2 1/2 Tbsp Wegmans Granulated Sugar
1/2 Tbsp Wegmans Clover Honey
1/4 tsp salt
1/4 tsp Wegmans Pure Vanilla Extract
1/2 cup Food You Feel Good About All-Purpose Flour
1 1/4 tsp Knox Unflavored Gelatine
4 tsp water
3 Wegmans Large Eggs, slightly beaten
1 1/2 cups Wegmans Granulated Sugar
1 tsp lemon zest (1/2 lemon)
1/4 cup plus 1 tsp lemon juice (about 1 1/2 lemons)
1 cup (2 sticks) plus 2 Tbsp Wegmans Unsalted Butter, softened to room temp

You'll Need: 13 x 9 x 2-inch baking pan,  parchment paper, stand mixer, large rimmed baking sheet, double boiler, food processor or blender, instant read thermometer

Directions

1. Make cookie base dough: Line bottom and sides of baking pan with parchment paper. Set aside. Add butter, sugar, and salt to mixing bowl. Cream on LOW until combined and lightened, scraping bowl and paddle as needed. Add egg yolk and vanilla extract. Mix to combine. Stop mixer. Add flour and mix on LOW until combined. Press dough evenly into a layer in baking pan. Refrigerate 1 hour. While dough is chilling (or after dough has chilled 30 min), continue with recipe.

Preheat oven to 350 degrees.

1. Make crumble: Add butter, shortening, and sugar to food processor bowl. Cream on LOW until combined and lightened, scraping bowl as needed. Add honey, salt, and vanilla extract. Mix to combine. Stop processor; add flour through feed tube. Pulse until pea-size crumbles form. Spread evenly on separate baking sheet. Bake 8-10 min or until brown. Let cool. Break apart if necessary.
    
2. Prick chilled base dough with fork. Bake 30-35 min or until light brown in color. Set aside to cool.
    
3. Make lemon cream: Sprinkle gelatine over water in small bowl. Set aside. Stir together eggs, sugar, lemon zest and lemon juice in top of double boiler. Heat to 170 degrees on MEDIUM, stirring occasionally, about 8 min. Stir in softened gelatine. Remove pan from stovetop; let mixture cool to 130 degrees. 
    
4. Place lemon cream mixture into food processor bowl. Add butter through feed tube as processor runs. Pour  lemon cream mixture over cookie base; sprinkle crumble evenly on top. Cover; chill approx 3 hours.
    
5. Transfer to cutting surface (parchment paper and all); cut into 24 pieces.