Thursday, October 31, 2013

A Classic...Lemon Bars

Okay real life got in the way again, and I haven't been able to hangout here.  In the world of sweets, with delicious things baking in the oven.  I spent about 9 days in California, planning the largest meeting I have ever been a part of with a fantastic team.  Before that, it was really just late nights in the office with little time for after work baking of blogging.  So these are way over due for posting, and were made at the request of Charles' co-workers...shout out the Manhattan team at CoStar.  These are being posted for you.  These are some seriously delicious lemon bars though, sweet and the right amount of tart lemon flavor.  A bit time consuming, because of how long it takes to squeeze lemons...but if I had a juicer it would definitely save me some time...guess that's my own fault.  Oh well.  Enjoy!

Some fun pictures from California...

I do love running in new places, especially finding new routes in California

First there was a carousel for a CarnaVAL

We rounded out the meeting with a Rolling Stones cover band where "Mick" really might have thought he was Mick.

Down to the lemon bars...

Lemons halved...

Lemons squeezed...Then there is almost a shortbread bottom involved, along with some other ingredients listed below to get the final product...

Lemon Bars totally fit in with a Lilly Pulitzer plate

Lemon Bars: (recipe from Ina Garten)
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (6 to 8 lemons)
1 cup flour
powdered sugar, for dusting

1.  For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. 

2.  Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

3.  Preheat the oven to 350 degrees F while the crust is chilling.

4.  Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.  While the crust is baking and cooling prepare the filling.

5.  For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the cooled crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

6.  Cut into squares or triangles and dust with confectioners' sugar.  Serve and Enjoy!

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