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| The Ultimate Lemon Bars |
by Cheri SicardThis recipe takes lemon bars, that lunchbox and bake sale favorite, to whole new levels. I served them at a New Year's Party dessert buffet, and everyone declared them a favorite (they even beat out cheesecake and chocolate tarts!). I like the combination of lemon and boysenberry but you can use any flavor of preserves you like. Lemon is one of those flavors that goes with most anything so don't be afraid to experiment. Try this recipe for your next bake sale and clean up! The Ultimate Lemon Bars Crust 2 C flour 1/2 tsp. nutmeg 1/2 C confectioner's sugar 1 C butter, softened Filling 1/3 C boysenberry preserves (or flavor of your choice) 4 eggs 1 3/4 C sugar 6 T lemon juice 2 T grated lemon zest 1/3 C flour 1 tsp. baking powder 1/4 tsp. salt additional confectioner's sugar for topping Makes about 2 dozen bars Preheat oven to 350 degrees F. To make the crust, mix flour, nutmeg and sugar in a large bowl, cut in the butter until crumbly (a food processor makes quick work of this process). Press the crust mixture into the bottom of a 9-inch square baking pan. Bake for 30 minutes, remove from oven and let cool for at least 20 minutes. Reduce oven temperature to 325 degrees F. Beat eggs with an electric mixer until foamy, add remaining filling ingredients and beat until well combined. Spread the preserves over the cooled crust, then pour the lemon mixture over the preserves. Bake for 35-40 minutes until set. Remove from oven and sprinkle with a layer of confectioner's sugar. Let stand until cool before cutting into bars.  Recommended ReadingRoom For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials Baking books abound, but none presents a more mouthwatering selection of contemporary sweets than David Lebovitz's Room for Dessert. A former pastry cook at Chez Panisse in California, Lebovitz offers more than 110 recipes for cakes, curds, soufflés, tarts, pies, cobblers, ice creams, cookies, and more, beautifully depicted by color photos. He also manages, as few other baking book authors do, to provide lucid technical guidance, so even novice bakers should have success with his recipes. Readers searching for a solid collection of doable desserts, from homey to dress-up (but never too bedecked) will find the book is just what they're looking for. (courtesy: Amazon) |
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About the Author: Cheri Sicard is the editor of FabulousFoods.com, a content rich online cooking community. She lives in Los Angeles. |
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Create My Own Soup 
