Hello my friends! I have ANOTHER fabulous guest poster for you todayyy and you are in for a treat! Her name is Elizabeth and she is a BAKING QUEEN! Seriously...I go to her site and I am GUARANTEED to drool. And get extremely hungry. But I love her so I keep on going back and going gagaaaaaa. She's so pretty and so fun and so adorable and her food is soooooo ahhhmazing...!!!
Oh and-you guys remember Hayley? Hayley and Elizabeth are like buds and Hayley and I are buds and I just feel like the 3 of us would be the bestest of friends if we could all 3 just get together. So...yeah. Needs to happen. We're all fabulous and young and bake yummy things!
Anyway. I'll let Elizabeth take it from here:Confessions of a Baking Queen! This is my first guest post evvvvvvvah so be gentle with me here. I was so happy to help the beautiful Kayle as she embarks on this huge move, I have lived in the same house my whole life so moving just sounds too cray cray for me!! I have done tons of traveling and that packing is hard enough for me. And then the thought of moving out of state and then moving out of the city, ugh that just sounds dreadful. But I am sure your move will go tots smooth Kayle :)
Speaking of traveling I got back from Australia a few weeks ago. While I was there I was hit with a craving for lemon bars, yet some how I never came across one. So naturally as soon as I got home Lemon Bars were the first thing I made. I was going to make Raspberry Lemon Bars, which I probably will do one day but I went with a Tart Lemon Bar instead. Be sure to check out my blog for some berry lemon bars soon.
Thanks for having me Kayle, good luck with the move .. and then the wedding!!! XOXO
Tart Lemon Bars
Recipe from Confessions of a Baking Queen & adapted from the book Baking Illustrated
- 1 1/4 cup all purpose flour
- 1/2 cup powdered sugar
- Pinch of salt
- 1 stick unsalted butter, cut into 8 equal pieces
- 6 large egg yolks
- 1 cup granulated sugar
- Zest of four medium sized lemons
- 1 cup real lemon juice
- 1/2 stick unsalted butter, cut into four pieces
- 1/4 cup heavy cream
- Line a 9 X 9 pan with foil and spray with non stick spray, set aside.
- In a food processor blend the flour, powdered sugar and salt for 30 seconds. Then add the butter pieces process for 10 second increments until you are left with a light yellow coarse mixture. Pour into prepared baking dish and press down evenly. Set in freezer for 15 minutes.
- While the crust is chilling zest and juice your lemons.
- Preheat oven to 350F and bake the crust for 18-20 minutes, until golden brown.
- In a medium glass bowl mix together the yolks and sugar until fully combined. Mix in lemon juice, lemon zest and salt. Pour into a medium saucepan, add butter and cook on medium, stirring constantly, until the mixture reaches 170F, the sauce will then be thick like a custard. Once it reaches 170F pour the mixture through a strainer into a clean bowl then mix in heavy cream.
- Pour onto prepared crust and bake at 325F for 28-32 minutes, until only the very middle is a bit jiggle.
- Let cool on a wire rack inside of pan for 1 hour then chill in fridge for 2 hours. Store in fridge.
YAY! Thank you so much Elizabeth!
Now, go follow Confessions of a Baking Queen!!