Breville Compact Smart Oven BOV650, Instruction Booklet

Page: 77 / 80

76
RECIPES
LEMON BARS WITH A
HAZELNUT CRUST
Function: BAKE
Temperature: 175˚C (350˚F)
yield: 6 servings
INGREdIENTS
¼ cup hazelnuts
1 cup flour
2 Tablespoons icing sugar
¼ teaspoon salt
½ cup cold unsalted butter
2 x 60g eggs
¾ cup granulated sugar
¼ cup fresh lemon juice
1 Tablespoon lemon zest
2 Tablespoons all purpose flour
¼ teaspoon baking powder
6 Tablespoons seedless raspberry jam
2 Tablespoons icing sugar (dusting)
METHOd
Prepare Crust
1. Toast hazelnuts by placing them in
a single layer on the Breville enamel
baking pan. Set the wire rack at the
bottom rack height position. Turn the
FUNCTION dial to BAKE. Set the
TEMPERATURE to 175˚C (350˚F)
and the TIME to 5 minutes. Press the
START/CANCEL button to activate.
Toast the hazelnuts until golden. Allow
to cool.
2. Place flour, icing sugar, salt, butter and
toasted hazelnuts in a Breville food
processor and pulse until the hazelnuts
resemble breadcrumbs. Press the
mixture into an 11" x 7" x 2" (28cm x
19cm x 6cm) baking pan.
3. Keep FUNCTION dial on BAKE. Set
the TEMPERATURE to 175˚C (350˚F)
and the TIME to 15 minutes. Press the
START/CANCEL button to activate. Bake
the crust until set and takes on a light
golden colour. Set on wire rack to cool.
Prepare Lemon Custard
1. In a small bowl, beat together eggs,
sugar, lemon juice and lemon zest. Then
add flour and baking powder.
2. Spread a thin layer of the raspberry jam
onto the cooled crust.
3. Gently pour lemon custard over
raspberry jam and crust.
4. Keep the FUNCTION dial on BAKE. Set
the TEMPERATURE to 175˚C (350˚F)
and the TIME to 25 minutes. Press the
START/CANCEL button to activate.
Bake until the custard is set, trying not
to over bake.
5. Allow to cool before cutting into
squares. Dust with icing sugar.