Recipe of the Month
By Chef Adam Votaw
Here in Southern California the winter months bring an abundance of citrus fruit. It seems that lemons are everywhere. Since life is sending us lemons, we're making lemon bars!
Ingredients for crust:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350°F.
To prepare the dough:
Cut the butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
Ingredients for filling:
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
3 tablespoons confectioners' sugar
To prepare lemon filling:
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled. Sift confectioners' sugar over bars before serving.
Judge each day not by its harvest, but by the seeds you plant.Anonymous