These aren’t your typical lemon bars. These pareve lemon bars offer a couple of unexpected surprises. Creamy filling encloses chunks of mango on top of a panko breadcrumb crust. The use of panko breadcrumbs produces a very light and crisp crust that isn’t overly sweet. Best of all, there is no need to crush cookie crumbs so these bars go to the oven much faster.
Straight out of the pan, you can be serve Lemon Mango Bars simply with a dusting of powdered sugar. To dress them up, serve them with a scoop of raspberry sorbet.
Lemon Mango Bars Recipe from Sushi Secrets (Tuttle, 2012)
Crust
2 cups panko bread crumbs
1/2 cup melted margarine, plus more for the pan
4 tablespoons sugar
Pinch of salt
Filling
3 eggs
1 1/4 cups sugar
1/2 cup freshly squeezed lemon juice
2 teaspoons lemon zest
1/2 cup all-purpose flour
1 large mango, peeled, deseeded, and cut into small cubes
Preheat oven to 350 degrees F. Grease the bottom and sides of an 8 x 8 inch baking pans.
Mix the panko breadcrumbs, margarine, sugar, and pinch of salt. Pres mixture into the bottom of the baking pan and bake for 10 minutes or until golden. Remove from the oven and allow crust to cool.
Beat the eggs and sugar together in a medium bowl until light and fluffy. Stir in the lemon juice, lemon zest, and the flour.
Arrange mango cubes evenly over the prepared crust. Pour the egg mixture over the mango pieces being careful not to upset the arrangement.
Bake until the filling is set, about 25 – 30 minutes. (The filling may brown some on top. This is okay, but if you prefer a perfectly unbrowned top, lower the oven temperature by 25 degrees during the last 10 minutes of baking.)
Allow the bars to cool completely before cutting. To serve, use a very sharp knife to cut into 24 triangles. Dust with powdered sugar before serving. Refrigerate any leftovers.
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