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, Montillio
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Sunflowers, Lemon, and Orange
Giclee Print
Ochoa, Isy
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Lemons with Black Vase
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Botke, Francie
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Chocolate Lemon Squares
Gourmet Archives

1 cup plus 2 tablespoons flour
1/4 cup plus 1 tablespoon
confectioner's sugar
3 tablespoons cocoa powder
1 stick (1/2 cup) cold unsalted
butter, cut into bits
1/4 cup ground walnuts
2 large eggs
3/4 cup sugar
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon baking powder

Into a bowl sift together 1 cup flour, 1/4 cup confectioner's sugar and the cocoa. Add butter and walnuts and blend mixture until it resembles meal.
Pat into the bottom of an 8-inch-square baking pan and bake the crust for
15 minutes at 350 degrees F.
In a bowl beat eggs until light, add 3/4 cup sugar a little at a time, beating,
and beat mixture until it is thick and pale. Beat in lemon juice and zest. Sift
remaining 2 tablespoons flour and the baking powder over lemon mixture
and stir it into the mixture. Pour it over the chocolate crust and bake 20 to
25 minutes at 350 degrees F., or until set. Sift remaining 1 tablespoon
confectioner's sugar over top and let cool. Chill, covered, at least 1 hour
and cut into 1-inch squares. Can keep in airtight tin, chilled, about 1 week.

Gingered Lemon Bars
Gourmet December 1987

1 1/2 sticks (3/4 cup) unsalted
butter, softened
1/3 cup plus 3 tablespoons
confectioner's sugar
1 teaspoon freshly grated lemon zest
1/2 cup minced crystallized ginger
3/4 teaspoon ground ginger
1 1/2 cups plus 3 tablespoons
all-purpose flour
3 large eggs
1 1/3 cups granulated sugar
6 tablespoons fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt

In a bowl with an electric mixer cream the butter, add 1/3 cup of the confectioner's sugar, sifted, and beat the mixture until it is light and fluffy.  Beat in 1/2 teaspoon of the zest, the crystallized ginger, ground ginger, and
a pinch of salt, add 1 1/2 cups of the flour in batches, beating, and beat the mixture until it is combined well. Spread the batter evenly in a 13-by-9-inch baking pan and bake it in the middle of a preheated 350-degree F. oven for 12 to 15 minutes, or until it is browned lightly around the edges.
While the crust is baking, in a bowl whisk together the eggs, granulated
sugar, remaining 1/2 teaspoon zest, and the lemon juice, add the remaining
3 tablespoons flour, the baking powder, and salt, and whisk the mixture
until it is well combined well. Pour the lemon mixture over the crust, bake
the mixture in the 350-degree F. oven for 15 to 20 minutes, or until the top
is golden and sift the remaining 3 tablespoons confectioner's sugar over the
top.  Let the mixture cool in the pan on a rack and cut it into 36 bars.

Featured Archive Recipes:
Lemon Bars Deluxe
Lemon Coconut Bars
Lime Bars with Coconut Crust
Lemon Coconut Drops (Chocolatier)
Lemon Cooler Cookies
Old-Fashioned Lemon Almond Cookies
Lisa's Lemon Love Notes
Magic Cookie Bar Collection (Chocolatier)
 

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