Steven spielberg's lemon bar explosion

1 Servings

Ingredients

QuantityIngredient
12ouncesWhite chocolate mousse or,
Whipped cream
1tablespoonConfectioners' sugar
12Raspberries
12Blackberries
24Blueberries
4Strawberries; slice, fan
Out
4Wafer roll cookies
4Mint sprigs
20LEMON BAR TRIANGLES
4cupsButter, soft
2cupsConfectioners' sugar
9cupsAll-purpose flour, divide
teaspoonBaking powder
12Eggs
6cupsGranulated sugar
tablespoonLemon peel, grate
1cup+ 2 tb fresh lemon juice
½cupRASPBERRY SAUCE
2poundsFrozen raspberries
3ouncesSugar

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 ½ cup and strain through a sieve to remove seeds. Let cool.

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