I promised on Insta that I will post this recipe last week but the week came and went by even before I realized. Last week we had our last Diwali party so now it does seem like Diwali is over. Now on to Thanksgiving preparation. What are your plans for Thanksgiving? What recipes are you looking for? My brother might be visiting this year so I am going to have to get the guest room ready and meal plan for a few days. I mean, meal plan on top of my my already existing crazy meal plan excel sheets.
I had posted a recipe for Lemon Bars a few months ago. I simplified it even further but keeping the same taste.
- All purpose flour 1 Cup
- Almond meal 3/4 Cup
- Sugar ½ Cup
- Egg Yolk 1
- Butter 1 stick salted cold and diced in small pieces
- Baking powder ½ tsp
- Vanilla essence ½ tsp
- Almond extract ½ tsp
Lemon curd 1 ¼ cup recipe is here or you can buy readymade in any regular grocery store
- Sugar preferably dark brown such as Turbinado 3 Tbsp
- Walnuts toasted 3/4 cup
- Preheat oven to 375 degrees. Line a 9 x 11 glass oven proof pan with parchment paper. If you do not have parchment paper, use cooking spray and flour lightly. If you use a smaller pan, that is fine, the only thing is the bars will come out thicker.
- To make the base. Mix both the flours, sugar and baking powder in a Stand Mixer at slow speed.
- Add the butter little bit at a time and keep mixing moving the speed to a bit higher.
- Add the egg yolk and vanilla and almond essence and keep mixing until mixture comes together in a ball.
- Take it out and knead using your hands in a plate or on the kitchen counter. Keep aside.
- Toast the Walnuts in the oven for about 6-7 minutes or on a stove top. If you are toasting on a stove top, make sure to stir frequently to avoid burning and use a low flame.
- Press the base mixture gently and evenly all across the prepared pan creating a base layer. Spread lemon curd on top of the base layer.
- Top it with Walnuts and finally with Sugar.
- Bake for about 28 -30 minutes if you like the bars on the soft side. If you like the crust little hard and browned, keep it for another 2 to 3 minutes. If you know how your oven likes to behave, please do change these oven times to appease the oven God.
Recipe adapted from Kitchen Confidant