Whole Lemon Bars

These lemon bars taught me a little thing about trusting people who know what they're doing.  David Lebovitz is good at what he does and knows just a thing or two about baking (and ice cream!), however, when this recipe said to put an entire lemon, rind and all, into a blender I was just a little concerned.  Who could ever imagine that it would all blend into a creamy and tart filling with just enough lemon and no crazy chunks to speak of?  So from here on out I will listen to you, David Lebovitz, and trust that when it comes to incredible lemon bars you are the man.

Whole Lemon Bars

from David Lebovitz

Crust

1 c. flour

1/4 c. sugar

1/4 tsp. salt

8 tbl. melted butter

1/2 tsp. vanilla extract

Topping

1 lemon

1 c. sugar

3 tbl. lemon juice

3 large eggs, room temperature

4 tsp. corn starch

1/4 tsp. salt

3 tbl. melted butter

Preheat oven to 350 degrees.

Fit an 8 inch square pan smoothly with foil, set aside.  In a bowl mix all the ingredients for the crust and stir until combined.  Put into the foil covered pan and smooth with your fingers until the crust is even.  Bake for 25 minutes or until golden brown.

For the filling: cut the lemon in half and remove the seeds, then cut into cubes and put into blender along with the sugar and lemon juice.  Blend until the lemon is broken up then add the eggs, corn starch, salt, and melted butter; blend until combined.

When the crust is ready pull out of the oven and pour the lemon mixture over the hot crust.  Bake for 25 minutes or until the filling is barely set.  Cool completely then serve with powdered sugar on top.

-D

Baked Sunday Mornings: Rosemary Apricot Squares

These squares are so wrong.  And yet so right.  I am still shocked that I liked these as much as I did, and yet I keep walking through the kitchen and cutting off another little piece.  And another.  Rosemary in your baked goods?!? I don't know why, but the combination of the rosemary and the apricot just works.  I think these squares are super chic and unexpected.  Loved them!

Head on over to the Baked Sunday Mornings blog to see how the other member's squares turned out!


{T}

Caramel Crunch Bars

Anyone else feeling like the holidays are really just an excuse to eat anything and everything in sight with no shame? I sure hope somebody else out there is shaking their head yes in response to that..... Regardless, with time off from work it definitely means our kitchen is busier than normal and I wouldn't have it any other way (my hips probably would though...).

These Caramel Crunch Bars by the one and only Dorie Greenspan (you need this book) have a crumbly shortbread base with chocolate and heath chunks on top. I was a little concerned by the combination of cinnamon, chocolate, and coffee in the shortbread, but one thing I've yet to learn is to just go with what Dorie says. These aren't the most glamorous or fancy or earth-shattering, but they are simple and delicious with a cup of coffee as you think about how you will definitely shed those 30 pounds this year.... Here is a link to the full recipe, enjoy!

-D