橄欖油海鹽檸檬霸 Lemon Bars with Sea Salts and Olive Oil - 甜點 - Dolce&Salato

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Lemon Bars With Sea Salt & Olive Oil

橄欖油海鹽檸檬霸

 

吃了一陣子的提拉米蘇有點膩想換換口味,跟大家分享之前我在NYT Cooking找到的橄欖油海鹽檸檬甜派,英文名字挺可愛叫Lemon Bars,中文我看到有人翻檸檬靶,我覺得叫檸檬霸好了。其實就是簡單的奶油派皮加上厚厚一層檸檬酪lemon curd,OMG光想到酸酸甜甜的檸檬酪我就唾液腺失控!

2720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 

腦細胞好像在這波熱浪襲擊中損傷不少。跟朋友吃飯要拆帳找零,竟然卡在“50-29=?”這種小學程度減法;一整天找不到馬克杯,睡前熱牛奶才發現原來被忘在微波爐裡;去超市忘記帶清單,折返再出門忘記拿鑰匙⋯⋯ 再這樣熱下去我會被燒壞掉的!

除了熱死的腦細胞,其實剩下來的也已經不太靈活 XD 我現在只能handle簡單的甜點。你以為會是提拉米蘇嗎?嘖,也太小看我了!(其實已經吃了快兩個禮拜的tiramisù但是一直懶得拍照寫食譜)我要介紹Lemon Bars With Olive Oil and Sea Salt(原食譜網頁有操作影片,全英文),亮點是用帶有果香的特級橄欖油和海鹽讓檸檬的甜味更有層次。而且你一定會同意,酸甜清爽的檸檬甜點才真正符合夏天的口味!

這份食譜的材料與作法完全按照原食譜操作。材料比例是依我的個人口味調整過的,我喜歡小自虐、吃了會皺眉頭的偏酸檸檬酪,又喜歡特酥脆的奶油餅派底。所以檸檬汁和派底奶油的份量都增加了一些。

派底準備:

22720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
32720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
42720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
52720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
  1. 操作前十分鐘可將奶油放在冷凍庫. 烤箱160度預熱
  2. 將所有派底材料放入料理機, 加入冷奶油丁塊
  3. 用間斷低速打法將材料打成沙粒狀即可
  4. 倒入鋪了烤盤紙的烤皿中(我這次忘記鋪烤盤紙)用手輕壓使派皮均勻分佈在烤皿中, 可用小湯匙背幫助避免奶油融化黏手
  5. 入烤箱約20分鐘或表面呈淡褐色. 取出備用.

奶油一定要用剛從冰箱拿出來的冷奶油,否則融化後會讓操作變得相當黏手困難。我不會將派底壓太實,留些許空隙可以讓派底更酥脆一點。

檸檬酪準備:

12720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
22720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
32720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
  1. 將檸檬汁, 砂糖, 全蛋, 蛋黃, 檸檬汁和玉米粉放入鍋中攪拌均勻
  2. 用小火邊攪拌邊煮滾. 檸檬酪會開始變得濃稠
  3. 滾煮一分鐘後熄火後加入檸檬皮, 奶油和橄欖油. 攪拌均勻後備用

這份檸檬酪偏軟。如果你的檸檬霸有可能離開冷藏環境且不立刻食用,可將玉米粉量提高到7g或改成麵粉避免檸檬酪軟化沾黏。

沒有特級橄欖油的朋友可直接省略。原食譜作者用特級橄欖油帶出檸檬酪香味,其他油類將無此功能所以不建議代替。

檸檬霸組合:

22720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
32720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
42720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
52720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 
  1. 烤箱160度預熱
  2. 不必讓檸檬酪冷卻, 將檸檬酪慢慢倒在烤好的派底上, 輕微搖動使分佈均勻.
  3. 入烤箱10分鐘左右. 取出時表面應該不會晃動.
  4. 冷卻後放冰箱冷藏至少四小時, 隔夜最佳. 取出後切成方塊大小
  5. 撒上適量糖粉與細海鹽粒即可享用. 放冰箱冷藏保存, 五天內食用完畢.
2720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 

做好甜點卻不能動手的感覺真差勁,只好摳煮檸檬酪的鍋子來小過癮。

就說最近腦細胞不靈活,從頭到尾都沒發現忘記鋪烤盤紙,隔天要切塊的時候才發現。好險是奶油派底,雖然周圍有點醜但中間部分形狀沒有影響,取出時也沒有太大困難。

2720427414278332802340573273202730838712 Lemon Bars with Sea Salts and Olive Oil - 2998040670 - DolceSalato  !')  j j 

我對橄欖油這點持保持態度,雖然派了窖藏特級好油上場但說實話我吃不太出來哪裏有差。海鹽作用就很明顯了,襯托出檸檬酪的甜味更不膩口。(不見得是優點因為容易吃更多...)可能我味覺遲鈍,還請有動手做的朋友們請分享你們的意見!

好了,食譜寫完我該閃了。大家掰。要去挖幾塊檸檬霸來吃了,喔齁齁齁齁!

[參考自食譜:NYT Cooking Lemon Bars With Olive Oil and Sea Salt]

 

Gli ingredienti 製作材料:

約四人份 六寸方形模一份:

[奶油派底]:

[檸檬酪]:

[其他]:

 

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