How To Make Lemon Bars Easy Healthy Recipe | EASY RICE COOKER CAKE RECIPES

3 years ago
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Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER!

This was a tricky recipe to try and bake in the rice cooker. So, if yours didn't turn out so well, don't be discouraged. I tried 5 times and now, ready to just let it be. It tasted wonderful though. And a little powder sugar covers the imperfections on top! Enjoy and happy baking in your rice cooker!

EASY RICE COOKER CAKE RECIPES: How To Make Lemon Bars Easy Healthy Recipe

INGREDIENTS:

Crust:
• 1/3 cup (50g) WHITE WHEAT FLOUR (hard wheat flour)
• 1/3 cup (50g) WHOLE WHEAT FLOUR
• 1/8 tsp SALT
• 3 tbsp (45g) COCONUT OIL
• 1 tbsp (25g) HONEY

Custard Filling:
• 3 EGGS
• 2 EGG YOLK
• 1/8 tsp SALT (omit if using salted butter)
• 4 tbsp (100g) HONEY
• 1/2 tsp CREAM OF TARTAR (optional for more tart taste)
• 1 tbsp (8g) TAPIOCA STARCH
• 1/2 cup (125ml) FRESH LEMON JUICE
• 1 tbsp (8g) FRESH LEMON ZEST
• 1 tbsp (15g) UNSALTED BUTTER

Topping:
• Powdered sugar (icing sugar)

HOW TO MAKE IT:

Crust:
1. Mix crust ingredients in a bowl until incorporated (do not over mix)
2. Lined your pot with a long sheet of parchment paper, extending to the sides. This will make it easier to remove the bars later
3. Flatten the dough evenly onto the bottom with your hand
4. Bake the crust for 1 bake cycle (30 min). See below for OVEN

Custard Filling:
1. Zest two lemons, to get about 1 tablespoon of zest
2. Juice two lemons, strained out the seeds and bits then measure out required amount
3. In large mixing bowl, add all the custard ingredients EXCEPT for the butter. Whisk for about 30 seconds to combined
4. Cook the custard on med to low flame for about 30 seconds, to activate the tapioca starch. Then take it off heat immediately (DON'T over cook like I did). Keep whisking until smooth. Then add the butter (if using). Of course, if you did overcooked it like me, it's still salvageable. Add 1 tablespoon of water at a time and whisk to get the right consistency. The custard should be a bit runny; where it does not hold any shape
5. Pour onto the pre-baked crust and shake slightly to distribute the custard
6. Bake for 2 bake cycles (1 hr) or until the center is set but jiggles lightly
7. Cool completely then refrigerate for at least one hour before cutting (yeah I couldn't wait). Eat it plain or dust with powder sugar

OVEN BAKING:
*Use 7x7 or 8x8 baking pan. Double recipe is using larger pan
1. Bake the crust in pre-heated oven of 350F (175C) until lightly brown; about 10-15 minutes. If your custard is not ready yet, remove the crust from the oven to prevent over browning
2. Bake bars for 20-25 minutes or until the center is set but still jiggles. Cool completely before removing or cutting

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