Lemon Bars from J.K. Coi:
These tangy lemon bars are my favourite treat any time of year, but they have a special meaning for the holidays because they were my grandma's specialty and she made them for me every Christmas.
CRUST:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
TOPPING:
Confectioner's (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. (Yield: 16 - 2 inch (5 cm) squares)
Swedish White Brownies from Maggie Robinson
I love recipes that have minimum ingredients and maximum flavor. These rich, chewy squares are great with coffee or tea for breakfast, too. Simple and delicious! They were a big hit when I made them for a Christmas cookie exchange at my old school.
2 eggs
1 cup sugar
1/3 cup oil
1 teaspoon almond extract
1 cup all-purpose flour
sliced almonds and extra sugar for topping
Mix together everything except the topping items and pour into a cooking-sprayed 8X8 pan. Sprinkle with almonds and sugar. Bake at 350 degrees for 25-30 minutes. Cool, cut in squares and eat!
These tangy lemon bars are my favourite treat any time of year, but they have a special meaning for the holidays because they were my grandma's specialty and she made them for me every Christmas.
CRUST:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
TOPPING:
Confectioner's (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. (Yield: 16 - 2 inch (5 cm) squares)
Swedish White Brownies from Maggie Robinson
I love recipes that have minimum ingredients and maximum flavor. These rich, chewy squares are great with coffee or tea for breakfast, too. Simple and delicious! They were a big hit when I made them for a Christmas cookie exchange at my old school.
2 eggs
1 cup sugar
1/3 cup oil
1 teaspoon almond extract
1 cup all-purpose flour
sliced almonds and extra sugar for topping
Mix together everything except the topping items and pour into a cooking-sprayed 8X8 pan. Sprinkle with almonds and sugar. Bake at 350 degrees for 25-30 minutes. Cool, cut in squares and eat!
4 comments:
mmmm.... makes me want to eat some holiday treats!
Sounds incredibly yummy.
Lemon bars are a favorite of mine, but I'm way too lazy to go through all the steps. My local daughter makes them regularly, thank goodness. Like I need to eat them...Diet 2009.
Those treats look very tasty. I'm with Maggie, though, I love to eat them - not too fond of making them.
Have a Merry Christmas, Vixens! Enjoy your holiday.
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