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I am still taking pictures
of food, editing them, and working on blog posts. Unfortunately, then
this all languishes in a folder on my computer and takes a very long
time to make it to the Internet. My goal for the next month or so is
to clear out this backlog (finally) and try to post a little more
regularly. Because I like it and I like to share.
Blame mom brain. It's a
real thing.
This is another fantastic
recipe from The Smitten Kitchen Cookbook (have you checked it out
yet? I've given you a lot of time). Less fussy than most lemon bar
recipes, it is not in any way less delicious. Go impress your friends
and make this now.
Whole Lemon Bars via The
Smitten Kitchen Cookbook:
Makes
16 way too delicious squares
1 c. all purpose flour
1/3 c. sugar
¼ tsp. salt
8 Tb. unsalted butter, cut
into chunks, plus extra for greasing pan
1 small-to-medium-sized
lemon (about 4½ oz.)
1 1/3 c. sugar
8 Tb. unsalted butter, cut
into chunks
4 large eggs
2 Tb. cornstarch
¼ tsp. salt
Place a rack in middle of
oven and preheat to 350 degrees. Cut two 12-inch lengths of parchment
paper, and trim each to fit the bottom of an 8-inch square baking
pan. Pres the first sheet into the bottom and up the sides of your
pan in one direction, then use the second sheet to line the rest of
the pan, running it perpendicular to the first sheet. Lightly butter
exposed parts of parchment or coat them with a nonstick cooking
spray. Set the pan aside.
To make the crust, blend
the flour, sugar, and salt together in the work bowl of a food
processor. Add the butter and pulse until the mixture is powdery, but
if firmly pinched, will hold the pinched shape. Turn the dough crumbs
into the prepared baking pan and press the dough evenly across the
bottom and about ½ inch up the sides. Prick the dough all over with
a fork and bake for 20 minutes, or until lightly browned. Should any
parts bubble up, gently prick them again with a fork. Leave the oven
on.
To make the filling, cut
the lemon in half. If the widest part of the white is ¼ inch thick
or less, continue to the next step. If any part of it is thicker than
¼ inch, however, remove the skin and pith from half the lemon by
placing the lemon cut-side-down on the cutting board, cut downward
and discard it. The second half, even if just as thick, can be used
as is.
Cut your lemon halves into
thin rings and discard any seeds. Toss the lemon rounds, flesh and
peel, in the bowl of the food processor, add the sugar, and run the
machine until the lemon in thoroughly pureed, about 2 minutes. Add
the butter and again run the machine until the mixture is smooth,
scraping down the sides of the work bowl as needed. Add the eggs,
cornstarch, and salt and pulse the machine in short bursts until the
mixture is evenly combined.
Pour the lemon mixture
over the crust and bake it for 35 to 40 minutes, or until the filling
is set. You can test this by bumping the pan a little; it should only
jiggle slightly. Look for the lemon bars to turn light brown.
Let the pan cool
completely on rack or in the fridge. Gently cut around the outside of
the parchment paper to make sure no sides have stuck, then gently use
the parchment sling to transfer the bars from pan to cutting board.
Cut into 16 squares.
Gooey. Lemony. So so good.
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