A few weeks ago, my cousin L and I had a friend over for dinner. I also had a single overripe banana sitting around waiting to be either used or dumped. Since I am no fan of dumping food, I looked for a way to use it up.
Banana bread requires at least 3 bananas, and so did my banana brownies. I then recalled a recipe I had stumbled upon for an eggless version of lemon bars, from Heart of a Baker. Not that I had ever tasted any classic lemon bars, I opted to give it a try.
First, I lined a small pan with my usual pâte brisée (shortcrust pastry), which I baked for about 10 minutes. Then I filled it with the lemon filling, and baked it some more. The result was a zingy, fresh bar that smelled like banana but tasted 100% lemon.
LEMON BAR RECIPE
Ingredients
- 1/4 recipe pâte brisée (shortcrust pastry)
- 1 ripe banana
- zest and juice of 2 lemons
- 1/2 cup sugar
- vanilla
- 1 tbs cornstarch
- 1 tbs flour
- icing sugar, for dusting
Procedure
- Prepare the crust in an 8 in. x 8 in. pan as per the shortcrust pastry recipe. Precook 10 mins.
- In a bowl, mash the banana.
- Add in the rest of the ingredients.
- Pour into the crust.
- Bake for 30 mins at 180˚C or until set.
- Cool then refrigerate min. 1 hour.
- Cut into squares or bars.
- Dust with icing sugar before serving.
No comments:
Post a Comment