Mango Lemon Bars

 

 

Mango Lemon Bars

 

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Southern French summers were hot and dry. If you ventured outside in the middle of the afternoon, your blood thanked you by trying to boil and thicken into boudin noir (a pig blood sausage). In an almost cartoonish manner, looking into the distance you might see wavering trees and wonder if they were just a mirage. And there was one heat wave where at 10 o’clock in the morning we’d roll down every shutter in the house and plaster ourselves to a couch.

Mango Lemon Bars

In Wisconsin, the summers were hot and humid. Miserably humid. So heavy you could cut right through the air was always the complaint when adults were shooting the (inexistent) breeze…sorry. Couldn’t help myself, pun very much intended. We’d also plaster ourselves to the couch…although there was also the daily trip to the supermarket where we’d blast the AC in the car and take our time meandering through the store.

Mango Lemon Bars

I’m not sure which I dislike more. It is true that dry weather means that if you wait long enough, you get a small break from the heat. So, if you’re lucky enough to have a deck or a yard, you can sit outside and sip coffee or tea in the morning and then have a glass of chilled rosé at the end of the day as the sun goes down.

Mango Lemon Bars

But humidity means you can dress in the same thing the whole day. It means there are always a couple of days before or after the violent thunderstorms and torrential downpours that there is actually a breeze and you can run and play and feel comfortable again.

Mango Lemon Bars

In the end, I suppose it doesn’t really matter which I prefer. You live somewhere. You get used to it. The end.

Here in Chengdu, it’s that Wisconsin kind of heat, and for all intents and purposes summer is here. Unofficially, but it’s here.

And summer makes me want fruit. Citrusy, exotic fruit. Like mangoes and lemons.

Mango Lemon Bars

Now, I know that in some parts of the world mangoes are not run-of-the-mill, cheapies that you’d normally bake with. But I promise. I tweaked (or rather completely never followed any recipe whatsoever) this recipe as I tested it and somewhere around the 500th time got the family-wide seal of approval (my sugar-coated, sticky fingers will also show you double thumbs up once I finish licking them washing them).

These bars are creamy. They are custardy. And they should be served chilled with a glass of equally chilled milk.

Mango Lemon Bars

5.0 from 5 reviews
Mango Lemon Bars
 
These bars are a take on the traditional lemon bar. Made with a buttery, mango lemon curd and baked until its just underdone, you'll be sinking your teeth into a creamy, custardy bar best served chilled with a glass of ice cold milk.
Author:
Recipe type: Bars
Cuisine: Dessert
Ingredients
  • Crust:
  • ½ cup melted butter
  • 1 ½ cups flour
  • 2 teaspoons lemon
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Parchment paper to line pan
  • 8x8 pan
  • Mango Lemon Curd:
  • ¾ c mango pulp
  • ⅓ cup lemon
  • 1 cup sugar
  • 4 eggs
  • 2 egg yolks
  • Zest from one lemon
  • ½ cup butter
Instructions
  1. First, you’ll make the bar’s crust. Preheat oven to 350°F or 175°C.
  2. Sift together the flour, lemon, sugar, and salt. Pour in the butter and use a spatula to pull into a ball of dough.
  3. Using an 8x8 pan lined with parchment paper, press the dough from the middle and working towards the edges with your hands.
  4. Poke with a fork to avoid air bubbles.
  5. Bake for 10 minutes.
  6. Meanwhile, get ready to assemble the lemon-mango curd.
  7. Whisk together eggs, yolks, and sugar. Then add mango pulp, lemon juice, and lemon zest. Stir until fully incorporated. Over low heat, constantly stir your liquid until it is thick enough to coat the back of a spoon, 6-8 minutes. If you start to notice any clumps on the sides or coming up from the bottom remove from heat at once. Then strain the curd to remove the lemon zest. Add the butter in thin slices while the curd is still warm.
  8. Pour into the crust.
  9. Bake at 350°F or 175° C 10-15 minutes. The outer edges will be set, the inner will still jiggle slightly.
  10. Cool in refrigerator for at least 3 hours or overnight. Serve chilled sprinkled with a healthy dose of powdered sugar and your favorite iced beverage (mmm…milk mustaches anyone?).

 

 

 

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Comments

  1. says

    The weather in the summer in Texas is horrendous. Today though it’s raining! I am so excited for it and looking forward to taking my camera out and getting pictures of the old barn behind the place I live. These bar looks so darn good! I am a huge fan of mangoes and of lemons. I am pinning this for later!

  2. anne says

    Yes, hot and dry, it perfectly describes the weather here, in France…but I’m sure it’s more bearable than hot and humid ! Summer in Barcelona, I thought I would die every time I went outside…
    For sure, I’ll try these bars very soon !
    Good luck for the heat !

    ps : I didn’t know the word “yolk”, (never heard it before), I learn every day 😉

    • sircserreb says

      Coucou! Juan just told me he was thinking of you the other day. We have air conditioning here, so it’s been bearable but when I told Juan it was like this but worse in Wisconsin he looked at me and said, “You are making Wisconsin sound more and more like a place I’d want to live.” Something tells me he was being sarcastic. I’m glad the site is helping your English! I will write you an email soon -lots of fun things to tell and we want to know how you are!

  3. says

    Thanks for coming by the Wonderful Wednesday Blog Hop. Love your post and appreciate you taking the time to share. I will be featuring this fabulous post This week on Facebook and Twitter. Pinning today!
    Blessings,
    Shari

    • sircserreb says

      Why thanks! I was surprised to see you hosting over at the party…I still remember you were one of the very first people I followed on Twitter…small world;p

  4. says

    Thanks for linking up to #GetHimFed last week. I’m featuring your post on #GetHimFed No. 41. Can’t wait to see what you bring this week. We party from early Friday morning through Sunday night every week. I’ve also pinned to our #GetHimFed Pinterest board.
    Annamaria

    • sircserreb says

      Thanks Anna Maria! I’m so excited! We’re in the middle of changing houses, so my next post has been delayed until tomorrow, but I love your linky party and will definitely be back at the end of this week!

  5. says

    So I’m a couple of days late, but I just found your blog from the Saturday Social link up! I’m excited to be following along via Bloglovin!

    • sircserreb says

      Well, I’m partial to mangoes so I liked these;) We actually can’t get couscous here, so this will be a healthy salad recipe we try over the next 6 weeks as we “vacation” in Wisconsin.

  6. Doreen says

    I grew up and still live in Wisconsin so I know exactly what you’re talking about with the humidity. These bars look absolutely delicious! I love mangoes and have been thinking about making a lemon bar. Can’t wait to try them. Thanks for sharing your recipe.

    • sircserreb says

      Thanks! I don’t see that humidity here yet (home for the summer:) buuuut I hear it might be coming! Hope you enjoy the bars.

  7. Nokko says

    The recipe calls for “2 teaspoons lemon.” Is that lemon juice or lemon zest?

    I’m looking forward to trying out this recipe.

    • sircserreb says

      Lemon juice, I love zest but since we live in China, I rarely use it in things because it means I have a temporary bout of insanity and scrub things with soap like 3 times. Thanks for pointing out the recipe flaw and I hope you enjoy this recipe!

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