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 Usage – by month – March 2016

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Meyer Lemon Bars

8 March – 16 Tbs – Raisin Walnut Oatmeal Cookies

11 March – 6 Tbs – Guinness Brownies

11 March – 16 Tbs – Pie Crust

12 March – 8 Tbs – Apple Walnut Pie

20 March – 13.5 Tbs – Walnut Muffins

24 March – 11 Tbs – White Chocolate Chip Cranberry Pecan Oatmeal Cookies

25 March – 16 Tbs – Meyer Lemon Bars

86.5 = 10.8125 sticks = 43.25 ounces = 2.703125 pounds

Not embarrassing, to say the least – in the butter use department. And I have to say that butter pie crust was so amazingly good. Now I am feeling slightly guilty about knowing the source for it. Will dig through lots of papers to figure it out.

Meyer Lemon Bars

Yep, Lemons for Easter. I just cannot help myself. It is citrus season, at least here (i.e. in Florida). My own little Meyer Lemon Tree, as I have said before, is a Charlie Brown Christmas Tree sort of lemon tree. This year it gave me my biggest crop ever – 3 Meyer Lemons. Sounds paltry, but I’ve raised this baby from barely a seedling to something that produces fruit and I feel a strong, but undeserved, sense of accomplishment. I think we (me and the tree) are about ten years in now.

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Meyer Lemon Shortbread Bar

Meyer lemons are just so lovely. I have waxed poetic about them before. It is blooming right now for the next season and I need to take photos as the year goes along. The deluge this past week, I hope, will help, but I’m not sure. We will see. The Meyer lemon blossoms smell like orange blossoms. So nice …. There is just nothing like that.

Crust:
2 cups all-purpose flour
3/4 cup confectioner’s sugar
1 1/2 tsp salt
2 sticks unsalted butter, very cold, cut into small pieces
Ice cold water

Filling:
5 large eggs, room temperature
1 1/2 cups sugar
1 Tbs Meyer lemon zest – 1 Meyer lemon
3/4 cup fresh Meyer lemon juice
1/4 cup all-purpose flour
Pinch of salt

Topping:
3 Tbs confectioners’ sugar

Preheat oven to 350 degrees. Spray a 9 x 13 baking pan, line with parchment to overlap all the edges and spray the parchment too.

In the bowl of a food processor, pulse together flour, confectioners’ sugar, and salt. Pulse a few times to mix. Add butter and pulse until mixture resembles coarse meal. Add ice water, one tsp at a time until dough comes together. Press dough evenly into bottom of prepared pan, pressing against the edges.

Bake crust for 20 – 25 minutes, or until golden. Golden on the edges seems to be the key.  Set pan on a wire rack and cool for about 5 minutes. Reduce oven to 300 degrees.

Whisk eggs and sugar for filling until well combined and lighter in color. Stir in lemon juice, lemon zest, 1/4 cup all-purpose flour, and a pinch of salt. Pour topping over warm crust. Bake 15 – 20 minutes or until set at the edges but still a little bit wiggly in the center.

Place pan on a wire rack to cool completely.  Remove by lifting parchment. Cut into squares. Dust with 3 Tbs of confectioners’ sugar.

25 March 2016 – Good Friday – For Easter with the family.

Source: Epicurious

Notes: This is the first time I have used this recipe.  So I’m using my treasured Meyer lemons on a total gamble. Probably not smart, but what the hell. You cannot keep them forever. No matter how much you would like to.

I pushed the crust into the bottom, but I really felt like I needed to push it up the side like you do with a graham cracker crust for pie. But I am glad I followed the recipe. Though I was worried that the lemon curd part would leak down and make a whole mess if it. But it did not. I think the key thing here is have the correct sized pan. Because it worked and was, thanks to my home-grown Meyer Lemons, just slightly stupidly amazing. Even if I do say so myself. And yes, yes, I do.