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Steven Spielberg's Lemon Bar Explosion
Author/Submitted by:
Servings: 4
Categories:
Chocolate
/
Desserts
/
Fruits
/
Pies & Pastries
/
Sauces
Ingredients:
-----waldine van geffen vghc42a----- 12
ounces
white chocolate mousse or,
whipped cream
1
tablespoon
confectioners' sugar 12
raspberries 12
blackberries 24
blueberries 4
strawberries; slice,
fan out
4
wafer roll cookies 4
mint sprigs 20
lemon bar triangles 4
cups
butter,
soft
2
cups
confectioners' sugar 9
cups
all-purpose flour,
divide
3 1/2
teaspoons
baking powder 12
eggs 6
cups
granulated sugar 3 1/2
tablespoons
lemon peel,
grate
1
cup
+ 2 tb fresh lemon juice 1/2
cup
raspberry sauce 2
pounds
frozen raspberries 3
ounces
sugar
Directions:
Put mousse in a pastry bag fitted with a decorative tip and pipe in swirls
over the centers of 4 plates. Arrange lemon bar triangles in mousse to
resemble an explosion and sprinkle with sugar. Spoon sauce around edge of
mousse and dot with whole berries. Garnish with strawberry fans, wafer
cookies and mint. LEMON TRIANGLES-Preheat oven to 325~. With an electric
mixer cream butter and comfectioners' sugar until fluffy. Add 8 c flour
and comnbine well. Spread over the bottom of a 13x9 pan and bake for 25-30
minutes, or until lightly browned. Into a bowl sift together remaining 1 c
flour and baking powder. With a mixer beat eggs at slow speed until
combined well. Add granulated sugar and beat until thick. Add lemon peel,
juice and flour mixture and heat until combined well. Pour over baked
crust and bake for 25-30 minutes. Let cool and cut into triangles.
RASPBERRY SAUCE-In a saucepan, combine raspberries and sugar with water to
a boil. Boil until reduced to 1/2 cup and strain through a sieve to remove
seeds. Let cool. Steeven Spielbert and Jeffrey Katzenberg's Dive
Restaurant.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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