If you would like a fresh citrus twist to add to your holiday spread but want something a bit different from the standard lemon bars, check out this recipe. It is a bit involved but if you are only making one dessert at a time and you learn from my mistakes (I'll give you some warning), yours will likely turn out perfect!
Before diving into the crust, line a 9x12.5" baking pan with tin foil. The recipe instructs you to butter the pan before installing the tin foil lining. I believe I just gave the pan a nice coating of Pam and did the same thing to the tin foil once it was in.
In a medium size mixing bowl, combine 1 1/2 cups flour, 3 tablespoons cornstarch and 1/4 teaspoon of fine saltWhisk ingredients together
In a mixer (I use my Cuisinart food processor), combine 1/3 cup sugarwith 3/4 cup (1 1/2 sticks) softened unsalted buttercream together until light and fluffythen slowly add the dry ingredients (on a low speed with a mixer or pulse with a food processor) and mix until just combined. Do not overwork the dough, mix until just combined.Dump the crust into the foil lined pan and spread it out evenly across the pan
Press the dough with your hands or a spatula (hands are easier) to get it to spread evenly across the pan
To achieve an ultra smooth crust, cover with plastic wrap and press and flatten with your hands. Then refrigerate for an hour.
Preheat the oven to 325 degrees and remove the plastic from the top of the dough and prick the dough with a fork.
I get pretty enthusiastic about this step.
Because I have them, I decided to use my pie weights as well and placed a layer of wax paper over the dough before filling the pan with the pie weights. Bake for 30 minutes or until golden.
A word to the wise though, I recommend spraying the wax paper with pam before pressing it onto the dough with the pie weights, otherwise you will end up with the dough stuck to the paper . . .which results in an oddly textured crust.
In a medium mixing bowl, whisk together 2 eggs with 2 egg yolks.
To separate the eggs, I used to use the egg shell method, you know tossing the yolk back and forth between the shells. But now I just drop the egg into my hand and let the egg white dribble through my fingers into a bowl.
Then drop the yolk in with the whole eggs . . . just don't forget to wash your hands!
Add 1/2 cup sugar to the eggs
And 1/2 cup sweetened condensed milk
toss in 1/3 cup flour and a pinch of fine salt
Then squeeze the now zested - err de-zested? - lemon into the filling
the recipe wants about 4-5 tablespoons of lemon juice but after juicing the clementines I didn't have any desire to measure, but I think I got every drop of juice out of that lemon
also, don't forget to juice the lemon using the strainer to prevent all the gunk from dripping in (I remembered this step after I fished out a seed)
last up, zest two clementines, a step that is far easier said than done.
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 3/4 cup softened unsalted butter
- 1/3 cup sugar
- 6 tablespoons red currant jelly - or black currant jam
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/3 cup all-purpose flour
- pinch fine salt
- 1 cup freshly squeezed clementine juice - about 12-13 clementines
- 1 lemon juiced (4-5 tablespoons)
- 2 clementines zest finely grated
- 1 lemon zest finely grated
- 2 clementines or 2 blood oranges, sliced and cut into small triangular pieces for serving