As I told you all in a previous post, I love the fact that citrus is in season during the winter months. Nothing like the light, fresh taste of lemons to break up the monotony of trudging through the snow, layered in way too many scarves and sweaters, heat blasting at all hours of the day and night.
I used up the last of my Meyer lemons today… and I tell ya these are worth it. They have such a light, non-abrasive taste that has hints of orange and a great sweetness that lends itself perfectly to desserts, dressings, drinks… anything! I’ll definitely be putting another order of these in with my next grocery delivery.
Anyway, I found this recipe off of Real Simple.com. I had to adapt it slightly, as I only had a 9″ round pan, no parchment paper, and no heavy cream (I used milk instead, after consulting with my grandmother that this wouldn’t ruin anything!) I hope you try and enjoy- it’s a perfect treat to brighten up a winter day!
- 1½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
- ⅓ cup granulated sugar
- ¼ teaspoon kosher salt
- 3 large eggs
- 1 large egg yolk
- ⅔ cup granulated sugar
- ⅓ cup fresh lemon juice
- 2 tsp finely grated lemon zest
- 2 tbsp all-purpose flour
- 1 tbsp milk
- ⅛ tsp kosher salt
- confectioners’ sugar, for dusting
- Heat oven to 350° F. Spray a 9-inch round (or 8-inch square) baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment (or just line with foil if you don’t have any), leaving an overhang on all sides; spray the parchment or foil with the cooking spray.
- Make the crust: In a food processor, combine the flour, butter, granulated sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.
- Meanwhile, make the filling: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt. I did this quickly in the stand mixer with the whisk attachment and it worked perfectly.
- When the crust is baked, rewhisk the lemon mixture and pour onto the hot crust. Bake until just set, 15 to 18 minutes. Cool completely in the pan, then refrigerate until cold, about 2 hours.
- Holding both sides of the paper or foil overhang, lift the cake out of the pan, transfer to a cutting board, and cut into bars (or weird, curved pieces if you used a round pan like me!). Store the bars covered in the refrigerator for up to 3 days. Dust with the confectioners’ sugar before serving.
On a side note, I just watched Julie & Julia. While I found Julia Child’s story totally endearing and inspirational… Julie Powell’s, not so much. If I ever get whiny here… please let me know! It’s about the noms, people!