Lemon Bars – again

Yep! One more time, but this time I will take some to the office too. Share the love as it were –   or as my office says I’m just trying to make them fat – not really. But I made these for a friend for her birthday which is tomorrow. She will be 21.

But it is nice to make things that make people happy. And that is what I try to do.

When I used this recipe for the first time I was expecting the same kind of big failure that I have had before with this idea  – many times. But these were an amazingly pleasant surprise. dd_1599

Sometimes you just have to keep trying to see what will happen. In this case, this recipe is just golden. I do not think I will ever try another one for this favorite lemon bar cookie of mine. The crust and curd ratio is damn near perfect.

Right now I am trying (not very hard) to talk myself out of ordering lots of Meyer Lemons on-line since my little (Charlie Brown Christmas Tree version) of a Meyer Lemon did nothing for me this year. I think I have to pot it up*, but I am so not sure what time of year to do that because now it is blooming – and it smells like orange blossoms – because the Meyer is a cross between a lemon and an orange – it is just heavenly. There never seems to be a good time to pot it up and I will NOT plant this in the ground. It has spent 10 years with me and while not very promising, usually I get a couple Meyer lemons or maybe three. I always want it to be with me. Sounds strange, but when you invest yourself in something – well, there it is.  I may be reduced to ordering from California since our Palafox Market seems bereft of Meyer Lemons. Sad since it has been not such a terrible “winter” (and I use that word very loosely) for us so far.
We already have pollen on the vehicles and azaleas are blooming. This is not going to make an easy spring for us, um, at. all.

* That means putting it in a different (larger) pot. You weirdos.

So here, again, are 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 lemon zest
3/4 cup fresh 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.

 

 

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

“Meyer” Lemon Bars

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.dd_1599

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.