You are currently browsing the tag archive for the ‘lemon’ tag.

My friend Jan really likes these lemon bars and asked me to post the recipe here. I make these frequently.

Lemon Bars

Lemon Bars

Crust:

2 cups flour

1/2 cup powdered sugar

3/4 cup (1-1/2 sticks) cold butter

In a large bowl use a pastry cutter to mix the flour and powdered sugar and then cut in the butter until it is pea-sized. Distribute evenly across a greased 13 x 9″ baking dish and press down. Bake at 350 degrees for 20 minutes.

Topping:

4 eggs

2 cups sugar

1/3 cup lemon juice

2 tsp. lemon zest

1/2 tsp. baking powder

1/2 cup flour

While the crust bakes, prepare the topping by whisking together the eggs, sugar, lemon juice and zest. Whisk in the baking powder and 1/2 cup flour. Pour over hot crust. Bake at 350 degrees for 20-25 minutes or until golden brown.

Let cool and then cut into bars. Consume.

Mix together flour and powdered sugar. Cut in cold butter. Yes, must be butter and must be cold.

Distribute evenly across a greased 13 x 9″ baking dish and press down. Bake at 350 degrees for 20 minutes.

Meanwhile, whisk together eggs, sugar, lemon juice, and lemon zest.

Whisk in baking powder and flour.

Whisk together until it is all fully incorporated. It will get foamy on top as it sits while you wait for the crust to finish baking. I believe this is the baking powder reacting with the lemon juice.

Pull the crust out of the oven. The indentations where the butter melted is normal.

Stir down the egg mixture and pour it over the crust. Scrape the bowl. Bake for 20-25 minutes at 350 degrees, until light golden brown.

Remove from oven and let cool. A sprinkling of powdered sugar over the top would make it look nice. You’d have to wait until it cooled thoroughly, though. I’ve never had these last long enough to cool off. They’re just that good.

This is a recipe idea that developed over the course of the afternoon. It’s based upon a Moroccan Lemon Chicken recipe that I really like, but I wanted to use other ingredients I had on hand. Over the past couple years I have purchased multi-packs of lean pork roasts from Costco. Most people probably make pulled pork with them, but they’re easy to cube for stews as well. I also had the last of those zucchinis from the on-sale dinner the other day. Plus, I bought a bag of lemons which are not lasting as long as I had hoped. Since I’m still playing around with the mechanics of posting, I’ve placed the recipe first and the photo instructions second. It’s hard to know whether most people favor reading or a visual representation.

PORK & LENTIL STEW

1 onion, chopped

2 cloves garlic, finely chopped

3 Tbsp. olive oil

1 Tbsp. ground turmeric

1 tsp. paprika

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. ground cardamom

1.5 lbs. lean pork roast, cut into 1” cubes

1 quart chicken stock

2 lemons

1 cup lentils

3 small zucchinis, diced

Salt & pepper

In large pot, fry onions and garlic in 1 Tbsp. olive oil over medium low heat until softened. Stir in turmeric and fry for another 2 minutes. [The aroma at this point is sublime.] Add paprika, cumin, coriander, and cardamom and continue frying over low heat for 2 minutes more. Transfer the mixture to a bowl and set aside.

Heat 2 Tbsp. olive oil in the pot and brown the pork pieces. The remnants of the turmeric should turn the pork a golden color. If not, add a pinch more of turmeric.

Return the onion mixture to the pot and pour in the chicken broth. Juice one of the lemons and add the juice. Cut the other lemon into quarters and add them. Stir in the lentils. Cover and let simmer for 35-60 minutes, depending upon how old your lentils are and how mushy you like them. Add zucchini and simmer until they’re cooked. Season with salt and pepper.

Chop onions and garlic. Saute in olive oil until soft.

Add spices and saute. Your kitchen will smell SO good!

Cut pork roast into 1" pieces.

Remove onion-garlic-spice mix from pan and set aside. Add olive oil to pan and saute pork pieces until browned.

Add chicken broth, lemon juice, lemon, and lentils. Simmer until lentils are cooked.

Add zucchini and simmer until zucchini is cooked.

This is what it looks like when finished.

And serve like stew, pictured here, or over rice.