A Tart Retort

21 03 2018

Yes, this makes two weeks in a row about my kitchen escapades, but to keep my promise to myself that my blog posts will not be whiny – and the below-average temps and a 100+-year record snowfall for this date in my area are sorely testing my ability to abide by that rule – I must resort to butter and sugar and a pre-heated oven.

 

This weekend, I will be co-chairing an annual meeting for the Pennsylvania Guild of Craftsmen, an organization to which I’ve belonged for over fifteen years and to which I have donated at least twenty hours a week, as a volunteer, board member, and committee(s) chair  for the last year. This responsibility does create a bit of stress and one of the ways I cope is to cook, so on Saturday, I’ll be packing some tasty comestibles of the fattening-est variety.

Delicious desserts are not the answer to every problem, but they sure do make the rest of life sweeter.

When life gives you lemons, make lemonade.

When spring gives you a foot of snow, make lemon bars!

 

Paula’s Lemon Bars                                                                                         2 9×9 pans                          

CRUST

21T         unsalted butter, melted and cooled to just warm

¾ c          granulated sugar

¾ t          table salt

3 c + 3T  all-purpose flour  

Line 2 9×9  straight-sided inch metal baking pans with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the toppings from sticking.

In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour to make a stiff dough. Press the dough evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

Bake at 325°F about 23 minutes, until crust is golden and firm. 

FILLING – mix, in order:

                 6             eggs                      

                3 c           sugar

                1/3 c      flour

                ¾ t          bkg pwdr

                ½ c          lemon juice

 Pour filling over hot crust and return to oven for another 25 minutes. 

FINISHING TOUCH:

Confectioner’s sugar

While hot, dust with powdered sugar. Cool and cut into bars. 

These will keep for a few weeks in the freezer  – as long as no one knows they are there.

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A Not Funny Thing Happened on the Way to Wednesday

15 03 2017

I was determined to stay positive. I really was . . . and then, the cyberdog ate my homework.  Seriously.  A few hours ago, my main computer, where all my ideas live, was felled by the dreaded Windows Update, which, of course did NOT update.  It is currently mid-hissy-fit and refuses to let me restart, reset, or restore, so my almost-finished post for today is unreachable!  The true beauty of this situation is that it decided to update without asking me first AND it decided to do it during dinner, that time between “write the post” and “post the post.”

Given the dual frustration of winter’s last bitch-slap and computer gremlins, I can only say, “Well played, Phil, you reprehensible rodent.  You and your girlfriend Stella have made your point.”

See you next week – next season – spring!