lilies

26 July 2016

Welcome friends. Believe it or not, I started working on this post almost three weeks ago. These lilies seemed like a good start for a summer post. The shapes and colors remind me of fireworks. I hope that everyone got to see some nice fireworks over the fourth.

Like a flower, Chicago opens up in the summer time. People rush outside and enjoy the warm weather. There are lots of events, concerts, and street fairs. It is vibrant. There is a park along the lakefront and I dust off my bike and take advantage of the lakefront bike path. The bike path provides a great view of the city. We now have rental bikes, called divis, and many of those riders don't know biking etiquette. They weave all over the bike lane and are difficult to pass. Still, they are out on a bike and I have to give them props for getting some exercise while they explore. Chicago is a very bike friendly city.

I make limoncello in the summertime. I started making lemon bars to use the lemons after they were peeled. They are simple to make. I had a lot of lemons to refine my recipe. I don't make them as often as I used to because they have a lot of sugar. My cousins really like them, and I try to make them when I am visiting my family in Ohio. I am posting this recipe for them.

I like to use a shortbread with some ginger for the crust. I don't dust the tops with powdered sugar, but a fresh raspberry on the top is a nice addition. I use a little ricotta to mellow the lemon flavor.

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Lemon Bars

35 min. prep time | 40 min. bake time | Cool & chill overnight

Lemon Bars

Ingredients

makes 12 bars

  • for the crust
  • 4 Tbl butter, softened
  • 3 Tbl light brown sugar
  • 3 Tbl confectioner's sugar
  • 1/4 tsp ground ginger
  • 1/4 cup wheat flour
  • 1/2 cup all purpose flour
  • for the filling
  • 1 cup sugar
  • 1 lemon, grated for zest
  • 3 large eggs, room temperature
  • 2 Tbl ricotta cheese
  • 1/2 cup fresh lemon juice
  • 1 Tbl cornstarch

Directions

preheat the oven to 350° F.

make the crust by adding the flour, ginger, and sugar to a food processor and pulse to combine. Add the butter and pulse until the mixture comes together.

press the crust into the bottom of an 8-inch square baking dish. Bake the crust for 15 minutes. Allow the crust to cool while you make the filling.

reduce the oven temperature to 325° F.

place the sugar in a medium sized bowl. Zest the lemon over the sugar and use your fingers to combine the sugar and lemon peel.

whisk together the eggs in a small bowl. Pour them over the sugar and whisk to combine. Add the ricotta and whisk to combine. Whisk in the lemon juice and the cornstarch.

pour the lemon filling over the warm crust and return the baking dish to the oven. Bake for 25 minutes.

cool to room temperature, and then refrigerate the bars over night.