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What yummy lemon desserts do you enjoy?

Posted by on Mar. 1, 2012 at 5:03 AM
  • 6 Replies

Luscious Lemon Butter Bars

Posted by Maressa Brown on February 29, 2012 

lemon barUsually, there's nothing that can satisfy my sweet tooth more than chocolate. But occasionally, I find myself craving something tart and sweet ... usually something citrusy, and of course, it doesn't hurt if there's icing, shortbread, or powdered sugar involved!

Hence why lemon bars -- you know, with that ooey-gooey, sugary lemon topping and buttery cookie crust ... mmmm -- are an all-time fave of mine. It's also pretty easy to whip up a batch of 'em (especially if you have a food processor), so you can enjoy a cafe-perfect bar from the comfort of your own home. Whoohoo!

The Ultimate Lemon Butter Bar from Epicurious.com via Rose's Christmas Cookies

Ingredients

Shortbread Base:

  • 10 tablespoons unsalted butter (cold)
  • 2 tablespoons powdered sugar
  • 2 tablespoons granulated sugar
  • 1 1/4 cups bleached all-purpose flour

Lemon Topping:

  • 4 large egg yolks
  • 3/4 cup sugar
  • 3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons)
  • 4 tablespoons unsalted butter (softened)
  • Pinch of salt
  • 2 teaspoons lemon zest (finely grated)
  • 2 tablespoons powdered sugar for dusting

Equipment

8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

Directions

  1. Cut the butter into 1-inch cubes, wrap it, and refrigerate.
  2. In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
  3. Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.
  4. Place 1 oven rack in the middle of the oven. Preheat oven to 325°F.
  5. Pat the dough into the prepared pan. Use a fork to prick the dough all over.
  6. Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
  7. While the shortbread is baking, prepare the lemon topping.
  8. Have a strainer, suspended over a bowl, ready near the range.
  9. In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
  10. When the topping has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
  11. When the shortbread is baked, remove it from the oven, lower the temperature to 300°F, pour the lemon topping on top of the shortbread, and return it to the oven for 10 minutes.
  12. Cool the lemon-topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon part completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.
  13. Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon-covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.
  14. The powdered sugar will start to be absorbed into the lemon topping after several hours, but it can be reapplied before serving.
by on Mar. 1, 2012 at 5:03 AM
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Replies (1-6):
Dodie702
by on Mar. 1, 2012 at 9:10 AM
Not a fan of lemon, but my father would love these.
Posted on CafeMom Mobile
supermeof3
by on Mar. 1, 2012 at 10:53 AM

I love lemon danish!

ArmyPrincess81
by on Mar. 1, 2012 at 2:57 PM

 Lemon cupcakes and Lemon cakes thats about it

ಌ♥ಌ♥ಌ♥ Army Wife, Mommy to a Princess & a Prince ಌ♥ಌ♥ಌ♥


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Alieda
by Bronze Member on Mar. 1, 2012 at 6:09 PM
Lemon pie
Posted on CafeMom Mobile
thatgirl70
by on Mar. 1, 2012 at 6:45 PM

Lemon meringue pie, donuts with lemon filling...

SassyWildflower
by on Mar. 2, 2012 at 12:49 AM

same

Quoting ArmyPrincess81:

 Lemon cupcakes and Lemon cakes thats about it


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