Lemon Bars

Lemon bars are very delicious but are slightly tricky because they can go from being baked to over baked very quickly. Once they are over baked there is really nothing you can do to save it from souffle-ing.

This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 435

Formula: yields a quarter pan
1# Pâte Sucrée dough
722.58% Sugar, 1# 3 3/8 oz.
451.61% Eggs, 12 1/8 oz.
216.13% Lemon juice, 5 3/4 oz.
100% Bread flour, 2 5/8 oz.
Total: 1490.32%


MOP:

• Line sheet pan parchment and with pâte sucrée. Par bake, making sure in a class situation to place your name on a scrap of parchment underneath another sheet of parchment. Place pie weights or beans on top of the parchment and par bake the shell until it is firm. Cool before filling.
• Combine sugar and eggs by hand. Blend well.
• Add lemon juice and incorporate.
• Blend in flour while mixing to avoid getting lumps.
• If there are air bubbles, knock out or place plastic wrap over the surface to get the air bubbles out. 
• Bake at 300°F in a convection oven for 30 minutes or until set.
• When cool, dust with powdered sugar, and cut.