"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Bars Recipe

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This recipe for Lemon Bars, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Miller
Added: Tuesday, October 14, 2008


For the shortbread:
8 tbsp unsalted butter at room temperature
2 tbsp sugar
1 tbsp confectioners' sugar
1/2 tsp vanilla
1/2 C flour
2/3 C cake flour
1/4 tsp baking powder
1/4 tsp salt
For the lemon curd:
1 C fresh lemon juice
4 tbsp unsalted butter, cut into 2 pieces
2 tbsp heavy cream
1 C sugar
4 large eggs
2 large egg yolks
1/4 tsp salt
1/4 tsp vanilla

To make shortbread: in large bowl, cream together butter and both sugars until light and fluffy (5 min)
Beat in vanilla.
In medium bowl sift together both flours, baking powder and salt. With mixer on low speed, blend in dry ingredients.
Scrape dough unto plastic wrap and shape into 1/2" thick square. Refrigerate until firm (20 min). When chilled roll between two sheets parchment to an square slightly larger than 8"X8". Remove top parchment and press into 8"X8" baking pan with bottom parchment remaining under the shortbread.
Bake until golden brown at 350 about 25-30 min. Remove from oven but keep heat set to 350.
Make lemon curd: in medium sauce pan, heat lemon juice, butter and cream to just under a boil, butter should melt.
In medium bowl whisk eggs, sugar and yolks. Whisk in a bit of the hot liquid and gradually whisk in a bit more until all is added. Pour mixture back in the sauce pan and heat on medium, stirring constantly with wooden spoon, scraping sides and bottom of pan to keep eggs from scrambling. Cook until the curd coats the spoon thickly enough to leave a line when you draw a finger through it, 5-8 minutes. Remove from heat and strain through a fine sieve. Stir in salt and vanilla.
Pour curd over baked shortbread. Bake until curd has set and jiggles like firm jello, 15-20 min.
Let cool to room temperature.
Lift from pan using the bottom shortbread, refrigerated until completely set, 4 hours.
Cut into pieces and serve.




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