We planned to take Grandma to our favorite Italian restaurant on Sunday night, but it wasn’t open! The yen for Italian food didn’t go away over the weekend, so I tried to make up for it a home. First we sat outside around the chiminea and had a margarita—okay, that’s all Southwestern so far—but when it got dark, we came in for our first course of prosciutto and melon. It’s rare to get a great honeydew melon, but we were lucky. “Monica’s Pride” from Mexico, the label said. There must be something wrong with me, because that label always makes me think of boobs. With it we had whole wheat focaccia with walnuts, sage, and parmesan.
Our main course was chicken breasts stuffed with goat cheese and sun-dried tomatoes; penne with pesto; and broccoli. Dessert was Meyer lemon bars. I have tried to make a lemon tart with this recipe, but the 9x9 Pyrex works better.
Here are Classic Lemon Bars:
1 cup flour
¼ cup powdered sugar
2 tablespoons finely grated lemon zest
Pinch of salt
1/2 cup butter, cut in cubes
Butter a 9-inch square baking pan. Preheat oven to 350 degrees.
Process first four ingredients to mix. Add butter and process until mixture resembles coarse crumbs, then begins to come together into a dough.
Press into baking pan. Bake for about 25 minutes, or until light golden brown. Set aside to cool slightly while making filling.
1 ½ cups powdered sugar
2 tablespoons flour
½ teaspoon baking powder
3 eggs
3 ½ ounces lemon juice
(7 tablespoons, about 2 large lemons)
Mix dry ingredients and set aside.
In a large bowl, beat eggs at high speed for about 2 minutes. Add dry ingredients, mixing just until combined, and then stir in lemon juice.
Pour over crust and return to oven for about 20 minutes, or until the filling is just set in the center.
You may sprinkle with more powdered sugar before cutting into squares to serve.
1 comment:
I do need to make lemon bars...our Meyer lemons actually ripened! We have only a few, and the tree is currently in the living room to protect it from frost, but still.
Post a Comment