Lemon Bars

Lemon bars is one of my favorite desserts, so I gotta try different versions of it. This one is from Barefoot Contessa, my favorite foodnework cook.

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature


• 1/2 cup granulated sugar


• 2 cups flour


• 1/8 teaspoon kosher salt

For the filling:

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• 6 extra-large eggs at room temperature


• 3 cups granulated sugar


• 2 tablespoons grated lemon zest (4 to 6 lemons)


• 1 cup freshly squeezed lemon juice


• 1 cup flour


• Confectioners' sugar, for dusting

Directions:

1. Preheat the oven to 350 degrees F.


2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.


3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.


4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.


5. Cut into triangles and dust with confectioners' sugar.

Fruit Tart

I made these over the weekend for my husband's bday party. I used a different vanilla filling recipe from the ones I used to make before.

Tart Pastry:

• 1 large egg yolk


• 1 tablespoon heavy cream


• 1/2 teaspoon vanilla


• 1 1/4 cups of unbleached flour


• 2/3 cups of confectioner sugar


• 1/4 teaspoon salt


• 8 tablespoons of butter

Method:

1) Whisk together cream, vanilla, and egg yok.

2) In a bowl, combine flour, salt, sugar.

3) in a food processor, put the flour mixture and then small pieces of cold butter.

4) Pulse the mixture until the flour is blended like a course cornmeal.

5) While the machine is running ( or in a stand mixer) mix the flour mixture with the egg mixture until the dough forms.

6) Wrap the dough in plastic wrap and refrigerate at least 2 hrs before using it.

7) Press and fill individual molds.



Vanilla Bean Pastry Cream:

• 1 1/2 Cups Whole Milk


• 1 vanilla Bean


• 1 Large egg


• 2 large egg yolks


• 6 tablespoons sugar


• 14 cup of unbleached all purpose flour


• 2 tablespoons of butter

Makes about 2 cups.

Steps:

1) Fill the large bowl halfway with ice and water and set aside. Pour the milk into the medium saucepan. Use the tip of a pairing knife and cut the vanilla bean in half lengthwise. Turn the knife over and use the dull side to scrape the seeds into the saucepan, then add the pod. Heat until mixure just begins to simmer. Remove from heat and let steep for 30 mins.

2)  Heat the milk to just below the boiling point and remove from the heat. In a medium bowl, whisk together the egg, egg yolks, and sugar until well blended and smooth. Add the flour and whisk vigorously until the mixture is very smooth. Pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks. Slowly pour the yolk back into the hot milk, whisking all the time.

3) Heat the mixture, whisking constantly to prevent the flour from lumping, until it reaches a boil. Continue to cook and whisk for another minute, until the pastry cream is very thick. Remove from the heat and whisk in the butter ( and vanilla extract). Stran the pastry cream through the strainer set over medum bowl to remove lumps or tiny bits of eggs.

4) Press a piece of plastic wrap directly on the surface of the pastry cream, then set the bowl into the bowl of ice water.  Once the pastry cream has completely cooled, use or store in the fridge until needed.