Wednesday, February 26, 2014

Lemon Bars

Hey, happy birthday Wong Vivant!

On an unrelated note, I got to school early this morning and am sitting in class waiting for my econometrics midterm. I could be studying right now, but I studied last night and I'm feeling ok. I probably won't post this until after the midterm- in fact I know I won't, because I haven't photoed my Lemon Bars yet. Anyway, maybe I'll feel differently about the midterm after I see it. Whatever. In any case, I studied last night before my 6pm class, but then the class was canceled, so why not go home and make my Lamb and Feta Burgers and Lemon Bars from scratch. My mom loves to make Lemon Bars, but hers come from a box. They're good, but mine taste fresher and so delicious. I got the recipe from: http://www.cookingonthefrontburners.com/2013/12/luscious-lemon-bars.html and I highly recommend it. It's reproduced below.

Lemon Bars


Crust:
1.75 c. Flour
0.67 c. Powdered Sugar
0.25 c. Cornstarch
0.5 tsp. Salt
1.5 sticks (12 tbsp.) Butter

Filling:
4 Eggs
1.33 c. Sugar
3 tbsp. Flour
Zest of 2 Lemons
0.67 c. Lemon Juice (I used 5 Lemons)
0.33 c. Whole Milk
Teeny Tiny Bit of Salt

Mix Flour, Powdered Sugar (I once bought some Powdered Sugar at Wal-Mart, Great Value brand, and it's a mixture of Cane Sugar and Cornstarch, so I used a little more Powdered Sugar and a little less Cornstarch--- I don't think it makes much of a difference, but keep an eye out when you buy Powdered Sugar and make sure it says 100% Pure Cane Sugar), Cornstarch, and Salt. Cut the Butter into small slivers and pinch/mash it into the Flour mixture. It'll be pretty dusty, so don't worry if you don't have a firm dough ball or anything like that. Press the mixture into a pan lined with Buttered aluminum foil until it's about 1 cm thick. Then bake for about 15 minutes at 350.

While baking, beat the Eggs with a fork and add in the Sugar, Flour, Zest, Lemon Juice, Milk, and Salt. I actually didn't add Flour since I had a little crust mixture left over. I think it still turned out really well. Pour onto the Crust and bake for 25 minutes or so at 325. The recipe I got this from called for 18-20 minutes, but mine was still too wet. After about 10 minutes, I dusted the tops of the Bars with Crust mixture to use up the last of it. The recipe calls for Powdered Sugar- and it may have looked a little better than Crust mixture- but I liked my outcome very much. So did my girlfriend.