Wednesday, November 16, 2011

lemon bars

I made these lemon bars a while ago, but am only just getting around to posting them now.  I know this blog has been a little neglected lately (understatement), but there's just been no time for either of us to focus on it.   So to try and get back in the swing of things, slowly slowly, here's my version of an already delicious recipe from smitten kitchen.

What you'll need for the crust:
225 grams (or 1/2lb.) of softened butter
1/2 cup sugar (I used raw cane sugar, the blonde stuff in the US)
1/8 teaspoon salt
2 cups flour (I used whole wheat, in a vain attempt to pretend that this is a healthy recipe.  Ha!)

Preheat the oven to 177˚C (or 350˚F).  In a large bowl cream the sugar and butter.

Add flour and salt and mix well.  It'll end up sort of like a clumpy crumble.

Form into a ball, and press it into a greased and floured baking sheet or casserole dish.

Pause by a sun-filled window to admire your handiwork.

Bake 15-20 minutes, until the crust is lightly browned.

Now get started on the filling, which is, in my mind, the best part.

What you'll need:
6 large eggs
2 cups sugar (less than the original recipe, I like my lemon bars very tart.  Again, I used raw cane sugar)
2 tablespoons lemon zest (I used about 4 lemons)
2/3 cup lemon juice (I used 6 lemons.  Again, I like them tart.)
2/3 cup flour (yes, whole wheat.  Laugh all you want, it's usually all I have on hand)

Grate and juice all your lemons.  Doesn't that smell good?  Here's to hoping you don't grate your finger and then squeeze lemon juice into it.  Yeah, I'm speaking from experience here.

Whisk eggs, sugar, and lemon juice, and then add the flour and lemon zest.

By now your crust is done and slightly cooled, go ahead and pour the filling over the top of it.

Back in the oven it goes, 30-35 minutes this time.  (It looks the same!  Only the bubbles have popped...)

Let it cool to room temperature.  I know.  It's hard.  It smells so good.  But seriously, this is one recipe that really does need to cool.  Don't touch it.  Do something else to distract yourself.  Ok, now, go ahead, cut it into squares or triangles or bunny rabbits, and dust with powdered sugar.

Dig in!  Granted, these don't look like your average lemon bars, all sunshine yellow on top and pale ivory on the bottom, but it's because of the darker sugar and flour that I used.  I promise they taste just as good, and while I can't say that they're actually good for you, I would venture to say that they're a little bit less bad for you.