Perfectly Tart Lemon Bars

Tags

citrus, dessert, lemon, shortbread, Southern, sugar, summer, tart

I am desperate for a bit of summer. The warmth soaking into your bones. The fresh produce. The smell of freshly mowed lawns. The cheeping of happy birds. The bright colors of newly bloomed flowers. Even though Punxsutawney Phil predicts the quick arrival of spring, it seems so far away.

Lemon bars with their dusting of powdered sugar are served regularly at summer picnics, church homecomings, and backyard barbecues. If I can’t have the warmth and outdoor fun, I guess I’ll just have to settle for the flavors.

Perfectly Tart Lemon Bars (from Baking Bites)
The Shortbread Crust:

• 1 1/2 cups all purpose flour
• 1/3 cup sugar
• 1/4 tsp salt
• 1/2 cup butter, room temperature

The Filling:

• 4 large eggs
• Zest of one lemon
• 1 1/3 cups sugar
• 1 cup lemon juice, freshly squeezed and strained
• 2 tbsp all purpose flour 

Preheat oven to 350 degrees. Line 9×9-inch baking pan with non-stick aluminum foil. In a large bowl, combine flour, sugar, and salt. Cut butter into small chunks and add into the flour using a fork, mixer, or food processor (which I used). A dough ball will form. Be sure the butter is mixed into the flour well then press into the pan in an even layer. Bake for 18 minutes or until the edges are slightly browned around the edges.

In another bowl, whisk together the eggs, lemon zest, sugar, and lemon juice. Remove a few tablespoons of the mixture to whisk into the flour. When it is smooth, add to the rest of the filling, whisking to combine. Very gently pour the filling into the crust and bake for 20 minutes or until the filling is set. Cool completely before you cut the bars. Top with confectioners sugar. 

 

Fruit Pizza with Sugar Cookie Crust

Tags

celebrate, cookies, dessert, fruit, parties, pizza, sugar

Later this month I am going to FoodBlogSouth 2013. I am so EXCITED!!!! I can’t wait to meet new people, learn new blogging techniques, and find new awesome recipes/flavor combinations. Are you going too?

One of the best things about meeting new people is being introduced to their family recipes. Over Christmas I met Kelsey B. She and her sisters brought a beautiful fruit pizza to our family Christmas dinner. It was such a hit that it nearly disappeared off the platter. The presentation was gorgeous. The bright, colorful fruit was so inviting and refreshing after a heavy Southern meal. It would be perfect for baby showers, wedding showers, work events, family reunions, etc.

Fruit Pizza with Sugar Cookie Crust

• 1 package of refridgerated sugar cookie dough
• 1 package cream cheese, softened
• 1/4 to 1/2 cup strawberry jelly (lump free for easy spreading)
• Seasonal fruit (strawberries, blackberries, raspberries, kiwi, etc)

Preheat oven to 375 degrees. In a greased cookie sheet, spread out the cookie dough evenly. Bake about 14 minutes or until cookies are done. Cool completely. Spread the cream cheese evenly over the cookie crust. Spoon and gently spread jelly over cream cheese. Top with fruit (do not use bananas, apples, or pears as they brown over time). Refrigerate for storage.

Snickerdoodles

Tags

Chistmas, cinnamon, cookies, dessert, holidays, snickerdoodles, sugar

Snickerdoodles are a classic cookie. Nothing could improve on their simplicity. And they are so easy, even young children can make them. These cookies are a great way to start out the holiday cookie season.

Snickerdoodles (from Emeril)

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup shortening

8 tablespoons (1 stick) unsalted butter, softened

1 1/2 cups sugar, plus 3 tablespoons

2 large eggs

1 tablespoon ground cinnamon

Preheat the oven to 350 degrees F. Sift the flour, baking soda, and salt into a bowl. With a standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack. Makes 20 cookies.