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Lemon: Steven Spielberg's Lemon Bar Explosion

Source of Recipe

Lloyd A. Carver


List of Ingredients

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


Recipe

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.