Wednesday, 14 May 2008
One year on + Lemon Bars
One year ago today, this little blog, The Baker and The Currymaker began. Yep, that's right. I survived a whole 12 months. I didn't know I had it in me to come here several times a week and tell you all about my kitchens goings-on all the while, taking pictures, trying new things, trying to keep it exciting as well as suitable for the mouths that needed feeding. I've loved it. Honestly, every single time has been fun. I've made friends, I've tried new things, my photography is very slowly getting better, I feel a little more confident in my verbal ramblings to you all and according to the traffic, theres quite a few of you who like it here even though, no matter what I do, I can't get you to comment much, apart from my favourite day of the month, Daring Bakers challenge reveal day when I get my dose for ages.
To celebrate all this I decided to try something from 2 ladies I love - Smitten Kitchen and The Barefoot Contessa. I came across these Lemon Bars on Smitten Kitchen's site and its a Barefoot Contessa recipe she's adapted and here's my attempt at it.
It was almost too easy. Strange thing for me to say really, as I still don't consider myself a baker, but there's a little more proof I am I guess. So you make an easy shortbread style layer and chill it and then mix a few things together and pop it in the oven, slice it up and you have little pieces of heaven. Yum! These are delicious. My sister, Surya, must be happy to have me home, as I swear she ate like 6 of them, if not more!
For the crust:
225 grams unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
For the lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Icing sugar, for dusting
Preheat the oven to 180C and grease a 22 by 33 by 2-inch baking sheet.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. 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. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
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 (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into triangles and dust with icing sugar.