I have this habit of asking people what they would like me to bake or cook for them. It keeps me interested in baking and cooking and pushes me outside of what I typically do. I do it at work, “what do you guys want me to make for the pot-luck?” and I do the same thing at my favorite restaurants. I think restaurant staff is not appreciated enough. Guess that comes from being a server ages ago. I hope they appreciate it, but it is more to get me to try to do different things.
So I asked Berta, at my beach local, to tell me what she would like in the baking department, and she said my baking nemesis – lemon bars. I have not had good luck with these in the past – at all. That said, I was going to give it another go – it is a challenge after all. And I never back down from a challenge.
This is a recipe on my little USB drive of recipes that I have been working on for ages and I just sort of picked it out of the two I had. It was daunting – I have to admit that I was not comfortable trying this idea again. I did this on a Thursday because I figured if I fucked it up, I would have Friday to try again. And I am really not scared in the baking department, but you never know if things are going to go pear-shaped.
I have to say, I just cut a corner out of this and just got stupid over how good it was. That is, indeed, a good sign. I guess when I get silly about something in the kitchen, that makes me happy and pleased with myself. And that makes me think it will be something other people will like too.
Personally, I would like to keep the entire pan of these lemon bars to myself, but I won’t. But I will damn sure to make this recipe again. The original called for Meyer lemons, but I only have those when my (precious) little tree produces Meyer lemons and this is totally the wrong time of year, so I just used regular lemons. It was amazing. Stupidly so. Yeah me! yep.
Meyer Lemon Bars
2 cups all-purpose flour
3/4 cup confectioners’ sugar
1 1/2 tsp salt
1 cup (2 sticks) unsalted butter, very cold, cut into small pieces
1 – 2 tsp ice water
5 large eggs, room temperature
1 1/2 cups sugar
1 Tbs Meyer lemon zest
3/4 cup fresh Meyer lemon juice
1/4 cup all-purpose flour
3 Tbs confectioners’ sugar, for topping
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan and line with parchment with an overhang on the long sides. Or all the sides really.
In the bowl of a food processor, mix all purpose flour, confectioners’ sugar, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water as needed to bring dough together. Press dough into prepared pan, pressing firmly against the inside edges. Bake crust for 20 – 25 minutes until lightly golden. Set pan on wire rack to cool slightly. Reduce oven to 300 degrees.
In a large bowl, whisk the eggs and sugar until well combined and paler in color. Stir in zest, lemon juice, 1/4 cup flour and a pinch of salt. Carefully pour topping over warm crust. Bake 15 – 20 minutes, or until set.
Set the pan on a rack to cool completely. Remove squares using parchment. Cut into bars. Dust with 3 Tbs confectioners’ sugar. Or more if you want. I use way more confectioners’ sugar than that. Just me.
I think I made a few friends with these – at least I really hope so. Berta loved them and her daughter asked for them on her birthday at the end of November. I guess there are more lemon people than I had imagined. I shared one of my favorite lemon things ever – lemon, white chocolate chip cookies – they sound slightly weird, but they are stupid good.
And then in my head – lemon cupcakes with cream cheese frosting for another person that is a lemon person. I think we have to stick together. There just are not that many of us. Lemon People Unite – or something? No, that just does not work. I guess you chocolate people have us outnumbered. Again.