Chef's Choice Unsalted Cultured Butter
Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Lemon Butter Filling
Shortcrust Base
Method
Lemon Butter Filling
- Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, whisking, for 3 minutes or until sugar has dissolved
- Gradually add the butter, one or two cubes at a time, whisking continuously. Remove from heat. Whisk in cornflour. Set aside to cool slightly while making the base
Shortcrust Base
- Preheat the oven to 180°C/160°C (fan-forced) and grease a 20cm square cake tin. Line base and sides with baking paper, extending paper 2cm above pan edges
- Beat butter, sugar and vanilla together with an electric mixer until light and fluffy. Beat in egg. Mixture will look curdled at this point
- Add coconut and flour and beat on low speed until combined. Spoon into the base of the prepared pan and spread evenly with a spatula or back of a spoon. Bake for 15 minutes or until light golden. Remove from oven
- Pour over warm lemon butter filling. Bake for 20-25 minutes or until set. Remove. Cool to room temperature, then refrigerate until firm
- To serve, dust with icing sugar and slice into bars with a hot knife
Tips & Hints:
- Slicing with a hot knife is key as the lemon butter sticks to the knife. Dip knife in hot water and dry with a tea towel before slicing. This gives a lovely straight edge.
- Store bars in an airtight container in the refrigerator for 2-3 days.
Lemon Butter Filling
- Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, whisking, for 3 minutes or until sugar has dissolved
- Gradually add the butter, one or two cubes at a time, whisking continuously. Remove from heat. Whisk in cornflour. Set aside to cool slightly while making the base
Shortcrust Base
- Preheat the oven to 180°C/160°C (fan-forced) and grease a 20cm square cake tin. Line base and sides with baking paper, extending paper 2cm above pan edges
- Beat butter, sugar and vanilla together with an electric mixer until light and fluffy. Beat in egg. Mixture will look curdled at this point
- Add coconut and flour and beat on low speed until combined. Spoon into the base of the prepared pan and spread evenly with a spatula or back of a spoon. Bake for 15 minutes or until light golden. Remove from oven
- Pour over warm lemon butter filling. Bake for 20-25 minutes or until set. Remove. Cool to room temperature, then refrigerate until firm
- To serve, dust with icing sugar and slice into bars with a hot knife
Tips & Hints:
- Slicing with a hot knife is key as the lemon butter sticks to the knife. Dip knife in hot water and dry with a tea towel before slicing. This gives a lovely straight edge.
- Store bars in an airtight container in the refrigerator for 2-3 days.
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Janine
Can't get enough of these! - OMG these are dangerously good. Super easy to make and they are so moreish I had to cut them into smaller squares so they lasted longer ha ha ha
+ 39 star only ratings in addition to the reviews above
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