I know I have been really awful with the whole “being consistent” thing but I actually baked this afternoon and I’m posting- all on Thursday.
I got in bed last night with 3 cookbooks, all ones that my brother and sister-in-law gave me, and was determined to decide on a recipe before I went to bed. I have these cookbooks post-it noted like crazy of things that I would like to bake eventually, but of course I went through the entire book and ended up picking the one that I didn’t have marked. If you haven’t been able to tell through what I have made in the past 20 posts, I gravitate towards chocolate. I love it. Love love love. I decided to be bold though and go with something different.
A few years back I made Lemon Bars for my mom, different recipe, and I thought they were weird and way too fruity. This time is a little different, I like them this time but I still want a big piece of chocolate cake. I think I have my mothers stamp of approval on this one, and maybe mine too.
The cookbook that this recipe is from is called The Sono Baking Company Cookbook by John Barriceli. It is a really diverse book which I really like, although I havent really taken advantage of that. It has a lot of relaly great pictures, which is a must when buying a cookbook. Honestly, I dont know why you would waste the time publishing a cookbook with no pictures unless you are Betty Crocker, which you’re probably not. And If you are, I can’t believe you’re reading my blog…
“The Best Lemon Squares”
From The Sono Baking Company Cookbook
2 1/4 cups all purpose flour
1/3 cup toasted wheat germ (it sounds weird, but you can find it near the oatmeal at the grocery store)
1/3 cup confectioners’ sugar
3/4 tsp coarse salt
1 1/4 cups cold unsalted butter, cut into small pieces.
1 3/4 cups plus 2 tbs Sugar
1/3 cup all purpose flour
1/4 tsp salt
3/4 cup lemon juice
1 tbs lemon zest
1/2 tsp almond extract
3 large eggs, at room temp
1 egg yolk, at room temp
- Coat a 9×13 in glass baking dish with nonstick cooking spray or butter
- For crust: In a large bowl, whisk together the flour, wheat germ, confectioners’ sugar, and salt. Add the butter, using your fingers work the butter into the dry ingredients until the mix resembles coarse crumbs. Make sure the butter is broken into small pieces.
- Press the “dough” over the bottom of the pan and slightly up the sides of it. Refrigerate for 30 minutes.
- While the dough is in the fridge, heat the oven to 350 degrees. Then cook for 15-17 minutes until it turns an even blonde color and cooked evenly. Take out and set aside. Keep oven on.
- For filling: In a large bowl, whisk the sugar with the flour and salt. Add the lemon juice and zest, and almond extract.Whisk in eggs and egg yolks. Pour over the warm crust.
- Bake the bars until the filling sets and the very center still jiggles slightly, 18-20 minutes
- Cool completely, then sprinkle with powdered sugar, then cut into squares.