Archive for November, 2014

Lemon Bars Recipe – Pucker Up Perfection

Once I perfected this in America. Bringing this to Israel, it has become a work in progress. This is my disclaimer for working with butter that I can’t quite decipher as being salted or not from the packaging (though I don’t think it matters much), an oven where the symbols for different functions has been rubbed off, baking with C conversions that just don’t reflect the F counterparts on this oven with uneven temperature increments….and so here is the basis, experiment in your own makeshift kitchen/oven that might be available to you if you’re lucky enough to have an oven in your apartment! Yes, in Israel the simplest things are always a challenge, that’s why we love Israel! :) Enjoy!

8 Tbsp (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 tsp pure vanilla extract
1/4 tsp salt
1 cup (4.5 oz) all-purpose flour

1 cup sugar *if using meyer lemons, use 1/2 cup + 2 Tbsp sugar instead
3 Tbsp all-purpose flour
3 large eggs
1 1/2 tsp finely grated lime or lemon zest
1/2 cup strained fresh lime or lemon juice
powdered sugar for dusting

1. Place a rack in lower third of the oven and preheat to 350 F.
2. Line 8” square baking pan with aluminum foil
3. In a medium bowl, combine melted butter with sugar, vanilla, and salt
4. Add flour and mix just until incorporated. press dough evenly over bottom of pan
5. Bake for 25-30 minutes or until the crust is fully baked, well browned at edges, and golden brown in center
6. While crust is baking, stir together the sugar and flour in a large bowl until well mixed, whisk in eggs, stir in lemon or lime zest and juice
7. When the crust is ready, turn the oven down to 300 F. Slide the rack with the pan out and pour the filling onto the hot crust bake for 20-25 minutes longer or until the topping no longer jiggles in the center when the pan is tapped.
8. Set on a rack to cool completely in the pan.
9. Lift up the foil liner and transfer the bars to a cutting board. if the surface is covered with a thin layer of moist foam (not unusual), you can blot it gently to reveal the zest.

Note: This recipe was passed on from a friend, the actual source comes from Alice Waters. Not sure if the recipe has been modified from her original. I own one of her books and everything in it looks amazing. Too bad the book is still in CA while I’m in Israel. Yes I live in two countries and have an identity crisis.