Tag Archives: lemon

Lemon Zest Shortbread

Lemon+Zest+Shortbread

 

When my friends invited us over for a summer BBQ in their backyard I knew this was the recipe to make.  Light buttery shortbread with a hint of lemony summerness.
Cut into thin wedges, it was the perfect handheld dessert to munch on while watching the little ones chase each other around the yard with the wild abandon only the young can truly embrace.  I left the last few pieces at the party when we left and got the evil eye from Steve when I got home and he found out that it didn’t come home with us.
I don’t remember which cookbook I copied it from but it seems like it was Martha Stuart or Williams Sonoma.  Either way, it’s quick, easy and totally delicious.

You can also add a little pink gel food coloring and wala, pink lemonade shortbread. Perfect for a little girls tea party.

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Lemon Zest Shortbread
2 cups all purpose flour
1/3 cup granulated sugar, plus 1 tbs for sprinkling
1/3 cup confectioner’s sugar
2 tsp grated lemon zest
1/4 tsp salt
1 cup unsalted butter, cut into pieces, at room temp
1.  Preheat oven to 325 degF.
2.  In a food processor, combine the flour, 1/3 cup of granulated sugar, confectioner’s sugar, lemon zest and salt.  Pulse briefly to combine.  Add the butter and process just until the mixture resembles coarse meal.  Turn the dough out onto a floured work surface and gather it into a rough ball.
3.  Pat the dough evenly over the bottom of an ungreased 10 inch springform pan.  Press the tines of a fork around the edge to form a decorative border, and then pierce the surface every 2 inches with the fork. 
4.  Sprinkle the surface with the 1 Tbs of granulated sugar.
5.  Bake until lightly golden at the edges and the center is firm to the touch, 45-50 minutes.  Transfer to a wire rack and let cool in pan for 10 minutes.
6.  Remove the sides of the pan.  Using a long sharp knife, score the shortbread into thin wedges, and then let cool completely before cutting and serving.

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Lemon Bars

Lemon+Bars
Nothing says summer like the tartness of freshly picked lemon.  The bright yellow color and shinny glowing skin that almost glows from within makes me think of sitting on the porch swing in the cool of the shade, watching my daughter splash with joy in her wading pool.  One of the best things about our property is the huge Eureka lemon tree that gives us oodles and oodles of lemons each summer.  Many an hour is spent at my Kitchenaid juicing the beauties and freezing the bounty to be enjoyed throughout the summer.
Lemon bars are a delicious way to enjoy the tartness of a fresh lemon while balancing it with enough sweetness to keep the mouth from puckering.  I like my lemon bars with about a 50/50 ratio of shortbread crust to custard.  Mostly because I’m not a fan of things that are too gooey.  Too much custard means to much gooey which, much like my aversion to all fruit seeds, makes my mouth go ‘yuck’ despite the taste. The mind is a mysterious thing.

Lemon Bars
from Alpineberry

Crust:
1 cup all purpose flour
1/2 cup confectioners’ sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

Filling:
2 large eggs
1 cup superfine or bakers’ sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated lemon zest
1/4 cup freshly squeezed lemon juice

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust:
Combine flour, confectioners’ sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust. 

To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it’s okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners’ sugar if desired.

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