I had to take a break from Blogging for a while. But I am back now!!! It took much thought and many folks asking where I have been and why have I not added anything new, today is the day I come back to blogging and talking about food. And who doesn't love talking about food.
A few weeks ago I ended up with the biggest bag of lemons in my kitchen and they were slowly starting to go bad. I wanted to use them for something yummy but could only think of lemon meringue pie, which is one of my favorite desserts, but this was not the answer. I searched though many magazines and on-line sites then I found it ... Lemon Bars. They are rich, tart, and so yummy.
Lemon is that flavor that can be so luscious, since it can be sweet to tart and all in the middle. I found a recipe in Food Network Magazine, that had no picture but all these ingredients listed and it sounded easy and yummy, knew this was the one.
This is what I did ...
for the CRUST
Vegetable oil for greasing
1 1/2 sticks of cold unsalted butter, diced
2 cups of all purpose flour
1/4 cup of packed brown sugar
1/4 cup of confectioners sugar
1/4 teaspoon of salt
for the FILLING
4 large eggs plus 2 egg yolks
2 cups of granulated sugar
1/3 cup of all purpose flour
1 teaspoon of lemon zest
1 cup of fresh squeezed and strained lemon juice (6-8 lemons)
To make the crust: preheat oven to 350 degrees. Grease a 9x13 foil lined pan with the oil, leaving 2 inch overhang on all four sides. Combine butter, flour, both sugars, and salt in food processor or stand mixer, until dough comes together. Press it evenly into the bottom of the pan, make sure there are no cracks. Bake crust till golden brown, approx 25 minutes.
While the crust is in the oven, now its tame to make the filling. Whisk all the eggs, sugar, and four until smooth. Whisk in the lemon zest and juice.
Remove the crust from the oven and reduce the temperature to 300 degrees (and if you forget don't worry, they will still come just as good). Pour the filling over the crust and return to oven for 30-35 minutes.
Let the bars cool in the pan, then move to the refrigerator to completely cool, and become firm (approx 2 hours. Using the foil lift out of the pan and cut into squares or bars. Dust with confectioners sugar before serving.
One of the greatest things about the recipe is the fact that the Microplane can be used. This is my new favorite kitchen tool. I never thought I would love it so much but I do and everyone should get one. the zest it makes is so fine and delicate, it keeps the filling smooth & creamy. A must have for anyone.
So if you love lemon as much as I do you should try this dessert.