Finish off your Easter feast with these bright bars!
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour
For the filling:
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
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.
Memorial Day heralds the unofficial kick-off for summer sun and fun, and this weekend’s forecast looks summery indeed! Enjoy the long holiday weekend with super-fresh favorites like imported Italian pasta, rich, silky duck eggs, focaccia bread, and our own herb-kissed fresh cheese, all at the ready for easy and effortless fare whatever you might have planned. Also included this week: A crisp French Rosé, a plethora of spring greens including Lacinato kale, and spring produce like Hakurei turnips, asparagus, spring onions, pac choi and more.
Here are a few recipe ideas for the week:
Spring Pasta with Lacinato Kale & Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with spring produce and fried duck eggs.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Sunflower Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Roasted Cara Cara Oranges
These gorgeous oranges would be wonderful served with this week’s focaccia and fresh cheese.