TOKYO | WASHOKU @ LIVING renewal in progress !!!

the NYC Times….the best Lemon Bars | NYCタイムズ推奨レモン・バー

New York times….’The best lemon bars’ recipe.
Not often do I try recipes from newspaper articles but this ‘lemon bars’ came across refreshing during the continuous hot days we’ve been experiencing since start of July. Baking and striking the oven on fire becomes a daring challenge, whilst the day dawns at a 28C (over 80F) temperature at sunrise. Not only is it the heat….the humidity in Tokyo is dire. It is unbearable. Yet think ahead…we are hosting the 2020 Summer Olympics during this time which we all wonder ‘how are the athletes going to survive this heat?’
This soothing lemon flavored bar goes in to the cookie jar and even better when refrigerated.
パンも、、お菓子も、、お料理も「暑い」x「熱い」= 「超暑い」です。

Lemon Bars | レモンバー
Ingredients: 33cm x 22cm Tin
For the crust:

  • 240 grams all-purpose flour
  • 200 grams very cold unsalted butter (2 sticks), cut into small chunks
  • 50 grams sweetened shredded coconut (see note)
  • 25 grams confectioners’ sugar, more for sprinkling
  • Pinch of salt

For the filling:

  • 150 grams granulated sugar
  • 4 eggs
  • 120 milliliters freshly squeezed lemon juice
  • 30 grams all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt


  1. Make the crust: Heat oven to 350 degrees/180C. Butter or line a 9-by-13-inch or 9-by-9-inch baking pan, preferably nonstick.
  2. In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press evenly but gently into prepared pan.
  3. Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.
  4. Meanwhile, make the filling: Whisk all the ingredients together until smooth.
  5. Pour filling over hot prebaked crust and return to the oven. Bake until filling is almost set, about 20 minutes more (thicker squares, baked in the 9-by-9-inch pan, will take longer). Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.
  6. When baked, let cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with confectioners’ sugar.
  7. Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired, sprinkle again with confectioners’ sugar just before serving.

Best Lemon Bars @ New York Times Cooking Article

Ingredients: 33cm x 22cm Tin
For the crust: クラスト

  • 240 grams 薄力粉
  • 200 grams 無塩バター
  • 50 grams ココナッツパウダー
  • 25 grams グラーニュ糖
  • 塩 ひとつまみ

For the filling: レモンフィリング

  • 150 grams グラーニュ糖
  • 4 卵
  • 120 milliliters レモン汁
  • 30 grams 薄力粉
  • 小匙1 ベーキングパウダー
  • 塩 ひとつまみ


  1. オーブンを350度/ 180度に加熱する。長方形か正方形のベーキング型、またはノンスティック型をバターまたはクッキングペーパーを敷きます。
  2. まずはフードプロセッサーでクラストをつくります。クラストの材料をよく混ぜ合わせ塊ができるまでパルスで回します。生地を出し、型に優しく押しながら下地を敷き詰めていきます。
  3. 焼いている間にフィリングを作ります。全材料を滑らかになるまで泡立てます。
  4. 目安 : 約20分(9×9インチ型。より厚い正方形はやや多めの時間がかかります)。 15分後にチェック。型を穏やかに振ると中心部分がややプルプルする程度で完成です。
  5. 焼き上がったらワイヤーラックの上で完全に冷やしてください。粉砂糖を軽く均等に振りかけます。正方形、菱形または長方形に切ります。冷蔵庫に保管してください。食べる直前に菓子の砂糖を振りかけるとキレイです。


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