I have always enjoyed cooking, baking, grilling and making other messes in the kitchen. So does my friend Jennifer, although hers never seem to turn out as messy as mine do. We have a dual appreciation for all things Martha Stewart, Food Network, DIY, recipe blogs and food photography. Since I’ve been playing around with photographing food and the process lately-(and it’s pretty challenging, it takes about twice as long to cook when you stop to pick up your camera after every step), I thought I would include Jennifer in on the fun by putting the spotlight on her awesome baking skills while I sat back and tested the final product….Wait, I think I did help a little bit. I’ll blame it on the fact that I can’t hold a camera and “cut butter” at the same time. They are supposed to be more solid bars & of course were ooey gooey-most likely due to the fact that we were too anxious to let them totally cool off and set. They were still fabulous.
Crust:
2 cups flour 1 cup confectioners’ sugar
pinch of salt 2 sticks unsalted butter at room temperature
Preheat the oven to 350 degrees. Spray cooking spray in a 9×13 pan. In a bowl or food processor, mix the dry ingredients. Add the butter by “cutting” it in and mix until it turns into small clumps. Press the crust into the bottom of the pan and bake for 20 minutes.
Let the crust cool a bit and start on the filling.
Filling:
4 eggs
2 cups sugar
4 Tablespoons lemon juice
4 Tablespoons flour
1/2 teaspoon lemon extract
1 teaspoon baking powder
Mix all of the filling ingredients in a bowl or food processor and mix until smooth. Mix in baking powder last, mix one more time and pour carefully over crust. Bake the lemon bars for another 25 minutes or until the lemon filling is set. *Lemon Bars recipe adapted from Baked Bree – check it out, it’s a new food blog fave!
Fancy Schmancy Lemonade:
Frozen lemonade concentrate + Sierra Mist + lemon/lime slices
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