Tuesday, 29 May 2012

Lemon Bars


These are dangerously addictive but I suggest that you make them anyway. The recipe is written for a 9-by-13 inch pan and yield about 40 triangular bars. The batch was gone in one day. Thank god I wasn't the one that ate most of them, but nevertheless I had my fair share.

These lemon bars have a shortbread crust that perfectly balances the sweet and tangy filling. There are moments where I pause and wonder if the bars are too tart, but then I look down at the empty plates and am reassured. I brought several pieces to work with me and the rest I left on the counter at home, all of which were gone by the end of the day. Nothing else makes me happier.

I had a break down just now when I randomly decided to calculate the calories in this thing. I did not know that there was 1628 calories in half a lb of butter...and to think that I went through 4 lbs of them last week. I've thought about turning this blog into a nutritious one, but that thought never stayed in my head for more than 2 seconds. I bake with so much butter and sugar that there's just no way I'm going to survive with substitutes.

Anyway, 1 cup of sugar is 774 calories and 1 cup of flour is 445 calories. After adding everything up, I was at a whopping 5949. Then I divided it by 40 (the number of squares this recipe yield) and it was at a less heart-stopping 148.7 per square. I guess that's not too bad.

I don't want to turn you off or anything...Just putting up a warning sign. I still highly encourage you to try this recipe but just feed it to your friends. You'll get a ton of compliments as long as you don't tell them about the calories.





Recipe from the Barefoot Contessa

Ingredients:


Crust:
1 Cup butter at room temperature
1/2 cup of sugar
2 cups flour
1/8 tsp salt

Cream the butter and sugar together until it's pale and fluffy. Add in the flour and salt and mix just until combined. Press into a 9-by-13 inch baking tray and chill. Bake in a 350 degrees F oven for 15-20 minutes, or until the crust is just lightly browned.

Filling:
6 ex-large eggs
3 cups sugar
2 tbsp lemon zest
1 cup lemon juice
1 cup flour
1/4 cup icing sugar for dusting

Combine the eggs, sugar, zest and juice and mix well. Mix in the flour and pour over the crust. Bake for 30-35 minutes until the center is set and no longer jiggly when you shake it. Let it cool completely before slicing and dusting with icing sugar.





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