Sunday, June 21, 2015

Creamy Double-Lemon Bars...


Lemons are synonymous with Spring and Summer, and I just love them! I can't think of a better dessert to bring to my best friend's dinner gathering than to make these delicious tart-and-sweet creamy double-lemon bars for the adults, and my Best-Ever Brownies for the kids. But they were so delicious that my twins took a huge liking to these lemon bars too! Scattering citron peel over the base before adding the lemony filling doubles up on the citrus pleasure! Since one batch serves a crowd, I was able to split it up and will bring the rest to see the my sibling's families today for our Father's Day celebration at my sister's. Cool!



Creamy Double-Lemon Bars (adapted from Today's Parent Magazine)
Makes 32 bars

1-1/2 cups all-purpose flour
2/3 cup granulated sugar
2/3 cup unsalted butter, at room temperature
Filling
6 eggs
2 cups granulated sugar
1 cup freshly squeezed lemon juice, about 4-5 lemons
1/2 cup all-purpose flour
1/2 cup candied citron/lemon peel (or glazed mixed peel with orange, lemon and lime is more commonly sold), divided
icing sugar for dusting


Preheat oven to 350°F. Coat or generously spray a 9" X 13" (3 L) baking dish/pan with oil, or grease with butter. Prepare base by stirring flour with sugar in a medium bowl. Using your fingers and thumbs, cut in butter until coarse crumbs form. Turn into baking dish. Press evenly over bottom. Bake in centre of oven until base is lightly golden around the edges, 15–18 minutes. Remove to a rack while you prepare filling.

TIP: Line pan with parchment paper with ends extended to make removal of dessert by lifting easier.


In the same bowl, whisk eggs. Add sugar and whisk until evenly mixed. Stir in lemon juice. Sift flour over top, whisking until smooth. Sprinkle half of citron peel over baked base. Slowly and evenly pour lemon filling. Bake in centre of oven until puffed and set, and brown around the edges, 25–30 minutes.

TIP: To get the most out of your lemons, microwave each for 15 seconds, and roll back and forth a few times over flat surface before slicing in half and extracting its juice.

Strain lemon juice to easily remove the seeds.





















Remove to rack. Cool completely. If made ahead, lemon bars will keep well, covered and refrigerated, for up to two days (or frozen for up to one month). If refrigerated or frozen, bring to room temperature.


Just before serving, cut into 32 pieces, dust with icing sugar and sprinkle with remaining citron peel (if desired).

Don't worry about cracks-- this may happen when removing out of pan and cutting into dessert. 


Packing the lemon bars and brownies to go!


Digging in...

Decadently dense but moist, nutty and absolutely chocolatey over sugary, this brownie recipe is truly the Best-Ever!

Best-Ever Brownie




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