Last week, I was talking with a local chef in town about a project we are thinking about doing (more on that later!). As we were discussing different possibilities for this project, I realized how interesting it was because we were both approaching the project from different angles. And this is exactly why I get so excited about Eating Design, because with each project and each person I collaborate with, not only am I learning more about the world of food, but I am learning more about people, working as a team, and becoming part of different ways to find solutions. It is so neat!
While I am simultaneously working on future projects, I have been consumed with practicing for my oral defense and making sure install goes according to plan. And as an experienced worrier, I have decided to try to take a different path. I find that when I worry and anxiety gets a hold of me, instead of being productive and getting things done, I stop in my tracks not getting anything done! It’s truly an exercise of the mind to know you’ve done all you can to assure things go smoothly and let them happen as they will (or as they’ve been set up to happen with all that careful planning). Worrying, ultimately, will not make anything happen. At least this has been true in my case.
So in combining these different aspects of my life, I decided to make lemon bars. The tart is the bittersweet ending I am going through with my MFA and all the preparation needed to be done, and the sweet is this new path I’ve found and will continue to blaze because it excites and energizes me even thinking about it! These lemon bars came out fantastic too. I actually ate way too many, giving myself a huge sugar crash and heart burn from the acid of the fresh lemon, ha! But that’s how good they were. Usually I am satisfied with a few bites, a slice, or a serving of something I make (until a few hours later of course), but this time around, I ate about four or five right off the bat. Tart, sweet, with a crumbly, buttery shortbread crust, these lemon bars will do you right (or wrong, if you eat too many!).
Cheers!
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 tablespoon (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
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
