Lemon Bars this time.
I know that Linda absolutely loves lemon bars, and how to ensure that Linda will get it? I make it when we're like just a mile or so apart from each other with the use of cars and with everyone else many more miles away.
So I had just bought new bakeware because I have none at home, so yay to new bakeware. And also a zester thing. I have no real zester at school either; it's just a grater that I use, but now that I have a zester I feel like I can make more things and zest chocolate too! More baking to come.
And I thought since my parents have a lemon tree at home, what better place to make them, but was I wrong or what. First off, the lemon tree only had like one workable lemon. Then my oven at school is a lot better than the oven here since it actually tells me when its done pre-heating, much easier to deal with. Third, because of that, I feel like the recipe needs work because I kind of followed it, but I did not have a precise oven temp.
recipe found here.
So first the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt (I didnt have kosher salt, so I just put a little/almost nothing salt in)
For the crust, cream the butter and sugar until light in the bowl of an electric mixer.
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 the greased baking sheet, building up a 1/2-inch edge on all sides.
Bake the crust for 15 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
Now onto the filling. Well the recipe that I found had two types of fillings; a more fuller one, or a lesser one. So I decided to see how much lemon juice I had first before determining how much I could make. I had juiced my 3 lemons and that came out about 2/3 cup. So I made the less filling one.
4 extra-large eggs at room temperature (I used about 6 large brown eggs)
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes.
Let cool to room temperature.
Dust with powdered sugar.
Now comments that I had gotten from people who had it.
Linda said that they were amazing and really good.
But then I had Brent taste them a little later in the day and he suggested to half the crust recipe with this thinner lemon layer. I think next time that is what I should have done.
They are really good regardless. But now that they are cooled, the two layers have not stuck together. It's kind of weird.