Today would be the iconic culinary pioneer and influential woman to boot, Julia Child's 100th birthday.
In honor of her birthday celebration, I would like to share with you my attempt at making Lemon Bars.
Though Lemon Bars may not be the first thing you think of when you think of this wonderful woman (ehem...French cuisine.. duh!) To me it makes perfect sense. Because Lemon Bars were the figurative limb that I climbed out on, from my diminutive baking 'tree'. The tree has since sprouted a few new blooms. :)
Not to toot my own horn, but I think they came out amazingly! I took them to work and shared them with the office and everyone thoroughly enjoyed.
Thank you Julia Child and all of the amazing chefs/home cooks that inspire me to try new things in the Tastytown Kitchen.
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| My pet beta fish, Gary the Targaryen (for all you Game of Throne fans out there), seems mildly impressed with my amateur baking skills. |
I searched for this recipe via Pinterest and also, happily stumbled upon this fantastic blog Kitchen Corners who suggested Ina Garten's recipe!
♥ Happy Baking!
-Mel
Ina Garten's Lemon Bars
|ingredients|
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
|directions|
- Preheat the oven to 350 degrees F.
- For the crust: cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Gather the dough into a ball then 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.
- Bake the crust until very lightly browned, about 15 minutes.
- Leave the oven on. While the crust is cooling start making the filling.
- Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
- Let cool to room temperature then cut into triangles and dust with confectioners' sugar.
