desserts | Farm & Larder

Meyer Lemon Bars

These bright bars are the perfect afternoon pick-me-up.

Ingredients:
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour

For the filling:
5 eggs
1½ cups sugar
¾ cup Meyer lemon juice (from about 4-5 lemons)
2 tablespoons Meyer lemon zest (from about 4-5 lemons)
Pinch kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour

Method:
1. Liberally grease a 9×13 inch baking pan with a little bit of the softened butter. Preheat the oven to 350°.

2. To prepare the crust: In a large mixing bowl or stand mixer, mix the softened butter, powdered sugar and kosher salt on high until well combined. Add the flour and mix on low speed until the dough begins to just stick together and clump up. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Bake for 20-25 minutes, or until just starting to brown.

3. Meanwhile, make the topping: In the same mixing bowl, mix together the 5 eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt and baking powder on medium-high speed until well combined and pale in color. Add the flour and mix until smooth.

4. After the crust has baked, remove from the oven and turn the temperature down to 325°. After the crust has cooled in the pan slightly, pour the topping in and bake for 15-20 minutes, or until set. Remove from the oven and allow to cool in the pan for at least 20 minutes. Cut into squares and top with powdered sugar, berries, lemon zest, and/or mint leaves, if desired.

Meyer Lemon Curd

Traditionally made with lemons, this luscious curd can also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!

Ingredients:
1 cup white sugar
½ cup unsalted butter, cubed
½ cup strained Meyer lemon juice
Zest from the juiced lemon, in thick strips
Pinch or two of sea salt
2 whole eggs
3 egg yolks

Method:
1. Put a wide mouthed saucepan on the stove with about 2 inches of water in it. Put the sugar, butter, lemon juice, zest and salt in a heat proof bowl that can sit on the saucepan. Heat up all the ingredients aside from the eggs in the bowl over the water bath until the butter is melted, sugar is dissolved and the temperature is warm/hot to touch.

2. Whisk the whole eggs and egg yolks together in another bowl. Ladle a few spoonfuls of hot liquid over the eggs and whisk immediately to temper the eggs. Pour all the liquid back into the bowl on the stove and turn the heat down to low.

3. Whisk very frequently until the lemon curd has thickened and coats the back of the spoon. It will thicken more as it cools. Strain the lemon curd in a fine mesh strainer into a clean bowl and place a piece of plastic wrap or parchment paper directly on the top of the curd so that it doesn’t form a skin. Place in the refrigerator to cool. Curd will last a week in the fridge or you can freeze it for a later use!

Gather ‘Round the Raclette Recipes

This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Raclette using our own Bella Rossa cheese and served up warm, melty, and draped over seasonal produce such as mixed red and yellow baby potatoes, sweet red onions, and hearty turnips. Also included in this cozy lineup: Fresh multigrain bread, eggs from our heritage breed hens, an array of winter citrus, crisp apples, and a medley of radicchio and salad greens. Enjoy!

Here are a few recipe ideas for the week:

How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty Bella Rossa cheese!

Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your table!

Meyer Lemon & Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.

Pickled Red Onions
Quick-pickled in vinegar, these onions are a wonderful complement to this week’s raclette.

Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Meyer Lemon Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!

Blood Orange Marmalade
This easy marmalade is a wonderful way to capture the best of the winter citrus season!

Meyer Lemon Curd

Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!

Ingredients:
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
1 cup fresh Meyer lemon juice
5 tablespoons freshly grated lemon zest
2 sticks (1 cup) unsalted butter, cut into small pieces

Method:
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juice and the zest and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.

2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.