 | Yuzu Lemon Bar Cookie3 ½ dozen cookies Chef Brad Kent |
Ingredients for Cookie Base:
• 190 g. margarine or plant butter
• 360 g. white granulated sugar
• 90 g. eggs (whole)
• 9 g. vanilla bean paste
• 6 g. baking soda
• 9 g. The Perfect Purée Lemon Zest, thawed
• 560 g. Original Sunshine Gluten Free Flour
Method for Cookie Base:
1. Cream butter with sugar, molasses and vanilla bean paste with paddle 1 minute on low speed. Scrape mixer and mix additional 30 seconds at a low speed.
2. Add eggs to creamed butter and sugar mixture for 30 seconds on low speed. Scrape mixer and mix additional 30 seconds at a low speed.
3. Pre-dry blend dry ingredients then add to creamed butter and sugar.
4. Mix at low speed for 30 seconds. Scrape mixer and mix additional 30 seconds at a low speed.
5. Form 30 g. balls and place them on a cookie sheet (optional to line cookie sheet with parchment paper). “Frost” cookies with 10-15 g. Yuzu Luxe Lemon Curd and sprinkle on about 2 g. of each the yuzu luxe lemon sugar crumble and Dragon Fruit Crumble immediately
6. Bake 350F 15-17 mins or to 180F internal temp.
Ingredients for Yuzu Luxe Lemon Curd:
• 140 g. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 10 g. cornstarch
• 50 g. egg yolks
• 110 eggs (whole)
• 90 g. white granulated sugar
• 9 g. The Perfect Purée Lemon Zest, thawed
• 90 g. unsalted whole butter (chilled & diced into ½” to ¾” inch cubes)
Method for Yuzu Luxe Lemon Curd:
1. Combine Yuzu Luxe Sour with corn starch.
2. In a separate bowl, combine egg yolks, whole eggs, sugar, lemon zest and mix these ingredients with a whisk to combine.
3. Add the egg mixture to the Yuzu and corn starch mixture in a non-reactive pan and heat over moderate heat to 183F and hold for 10 seconds.
4. Immediately remove from heat and mix in the butter cubes until all are incorporated into the lemon curd.
5. Remove the lemon curd to a storage container for the refrigerator. Cover with plastic wrap to help prevent a skin from forming and chill at least 6 hours before use.
Ingredients for Yuzu Luxe Sugar Crumble:
• 15 g. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 1 g. citric acid
• 60 g. powdered sugar
Method for Yuzu Luxe Sugar Crumble:
Combine all ingredients in mixer bowl and blend until uniform. Deposit onto parchment-lined sheet pan approximately 1/8″ thick. Allow to dry out at room temperature until firm (this may take up to 3 days). Break into pieces approximately 1/8″. Store in airtight container in cool dry place.
Building the cookie:
Frost cookies with 10-15 g. Yuzu Luxe Lemon Curd and sprinkle on about 2 g. of each the yuzu luxe lemon sugar crumble and Dragon Fruit Crumble immediately. Serve immediately or within about 4 hours, or can be held refrigerated until ready to serve.