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  • Writer's pictureimackcoffee

Ube Lemon Bars

INGREDIENTS

Shortbread Crust:

  • 1 cup unsalted butter, melted

  • 1/2 cup granulated sugar

  • 2 tsp. vanilla extract

  • 1/2 tsp. salt

  • 2 cups and 2 Tbsp. all-purpose flour

Lemon Filling:

  • 1 cup Monin® Ube Syrup

  • 1 cup granulated sugar

  • 6 large eggs

  • 1 cup lemon juice

Drizzle:

  • 1 cup powdered sugar

  • 1/3 cup Monin® Ube Syrup


INSTRUCTIONS

  1. Preheat oven to 325° F. Spray the bottom and sides of a 9x13 glass baking pan with cooking spray.

  2. To make the crust, mix melted butter, sugar, vanilla, and salt together in a mixing bowl. Add the flour and stir to completely combine until a thick dough is formed. Press firmly into the greased pan until covered and even.

  3. Bake for 20-22 minutes until the edges are lightly brown. Remove from the oven, poke holes in the cake, and allow to cool completely.

  4. For the filling, sift sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice till fully incorporated.

  5. Pour the filling over the crust and bake for 22-26 minutes or until the center is set and has a slight jiggle in the center.

  6. When finished baking, allow the bars to cool to room temperature and then place in the fridge for 1-2 hours until chilled.

  7. In a mixing bowl, combine the powdered sugar with the syrup until well combined

  8. Cut into squares and drizzle the Ube drizzle on top as desired and serve.



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