Verjuice Dessert Bars
Published October 26, 2010
Sabra Krock for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 cup butter, melted, plus more, unmelted, to grease pan
2 ⅓ cups sifted all-purpose flour
1 cup plus 3 tablespoons confectioners’ sugar
⅛ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
¾ cup verjuice
Nutritional analysis per serving
28 grams carbs; 51 milligrams cholesterol; 197 calories; 3 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 26 milligrams sodium; 2 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and grease a 9-by-13-by-2-inch baking pan well.
- Step 2
Whisk together 2 cups flour, 1 cup confectioners’ sugar and salt in a medium bowl. Add the melted butter and stir until mixture has an even texture. Transfer to the pan and pat out to even thickness. Bake until golden brown, about 20 minutes.
- Step 3
Reduce heat to 300 degrees. Whisk together eggs and granulated sugar until well combined. Add the remaining ⅓ cup flour and the verjuice, and stir well. Pour over shortbread and bake until just set, about 30 minutes.
- Step 4
Allow to cool completely in pan, then cut into 24 bars. Sieve the remaining 3 tablespoons of confectioners’ sugar over the top before serving. These bars will keep, covered and refrigerated, for about 3 days.
Private Notes
Comments
I don’t know why no one has reviewed these yet! I made them for a party (the verjus was found at a local gourmet store but is also sold on amazon) and they were such a hit. The recipe was super simple and the flavor was way more interesting than a lemon bar. I upped the verjus a little bit but next time will just use less sugar in the custard.
This was quick and easy. I made adjustments because there was no Verjus in my town. I finally found some bottled fizzy white grape juice but it was bland, so I decided to add lemon curd (2T). Stirring got most of the bubbles out. The shortbread was so easy because of the melted butter (which provided a denser shortbread & stood up to the almost liquid topping). The small amt. of curd enhanced the topping but only subtly. EXCELLENT!
Made this for dinner tonight, couldn’t find Verjuice anywhere near me so used white wine vinegar, I read this was a good substitute. The bars were pretty good a little tart for me though.
Delightful!