Wednesday, October 26, 2011

Lemon bars - An Evil Dessert

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust:
Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the Filling:
Prep your lemons.
First you'll want to skin (or "zest") them.

Then juice them  (You'll need a cup of fresh lemon juice)

Add juice and sugar to the bowl with zest.
To that add your eggs.

Add your flour (the innards of lemons and eggs can be a little runny, this will thicken it).
then whisk it all together (I like to use my favorite ironic whisk)

Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners' sugar.

Thursday, October 6, 2011

Pumpkin Chocolate Chip Cookie Pie

So I was randomly looking about the internet the other day when I stumbled upon this awesome post from HowSweetItIs for Pumpkin Chocolate Chip Cookie Pie. I had to make it.

The recipe can be found here.

Unfortunately I had the same problem as several of the commenters, the chocolate chips fell to the bottom. It's not a bad thing, just not what I wanted.