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BACDS 2004 Playford Ball
April 3rd, 2004 |
PlayFood: Lemon Bars
"Irish Lemontations" Lemon Bars Note: Jody Distler was the first to make these. Here's a version. Lemon Curd 4 large eggs, beaten juice and finely grated rind of 4 large lemons 1 cup butter 1-1/2 cups sugar Cut the butter into small pieces and pit it into a double saucepan or a bowl suspended over a pan of simmering water. Add the sugar, lemon rind and juice and stir the mixture over the heat until it has melted together. Stirring constantly, pour a little of the mixture into the beaten eggs, then return all the ingredients to the pan or bowl and stir them until the preserve thickens. It should lightly coat the back of a wooden spoon. It may take up to 10 minutes to reach the correct consistency. Put the lemon curd in warm clean jars, cover, and store in a cool place until required. Yield: about 2 1/2 lb. ?
Lemon Dough 1 cup flour 3 T granulated sugar 1/4 tsp salt 1/2 tsp grated lemon zest 6 T cold unsalted butter 2 large egg yolks, beaten just to mix Whisk the dry ingredients and lemon zest together. Cut in butter with two knives of a pastry blender. Stir into egg yolks. Turn the dough out and knead. Yield: unknown