Tart-Sweet Lemon Bars
There’s something sexy and provaocative about tart flavored dishes. It kind of dares you to go to the edge of flavor, shocks your tongue and tastebuds vibrate inresponse . Makes your lips pucker seductively, the sweet that follows the tart is comforting and ever so pleasant, rthe acerbity of the lemon juice mitigated and highlighted by the sweet golden shortbread crust it lies upon.
“Life is like a lemon bar,” Roxy decided as she poked birthday candles into the blocks of bright yellow dessert she arranged on the marble stand.
“Smart, tart and melts on the tongue,” said Darrin. His bright blue eyes surveyed the crowd milling around the renovated showroom in the Garment District building. The allusive sips, nibbles, and swallows were comforting to this pair of party conspirators.
Roxy captured a small yellow crumb between her forefinger and thumb. She absentmindedly popped it in her mouth and asked, “The question is, do you like it sweet-tart or tart-sweet?” Her tastebuds bowed towards the lemon square’s sweet buttery foretaste. It was followed by a burst of bright acidity, the citricity lingered on the back and sides of her tongue.
Her gaze found her husband, Jed, at the other side of the showroom. Her husband thrived in this extroverted setting among his guests and clients, especially because he knew they were all there for him, and his brand. A birthday party that was also a promotional push, was his kind of fun. “Such a Gemini” she muttered to no one really.
“Who’s that?” Darrin asked following Roxy’s gaze and breaking her train of thought.
“Oh, that’s his new Brand Strategist/Social Media consultant. She’s done wonders for him.” Roxy’s mouth as curdled as a sour patch kid’s.
Shortbread Crust (25 mins. at 325F):
1/2 cup butter
1/4 cup sugar
2 tsp. vanilla
pinch of coarse salt
1 cup flour + 1 tbsp. if it needs it
- Pre-heat oven to 325F. Grease a 9x11 Pyrex baking dish, or fit pan with parchment paper. In a medium bowl combine crust ingredients until a sticky batter forms. Place batter in the pan and with your fingers spread batter until it covers entire surface. Place in oven for 25-27 minutes until it sets. In the meantime, make the tart-sweet filling (below).
Filling
1 1/2 cup + 2tbsp. sugar
6 tbsp. flour
6 eggs
1 cup juice of lemon (5 lemons), strained of pulp and pips
rind of one lemon
Whisk until the ingredients are combined into a thick bright yellow substance. When crust is ready, remove from oven, intermittently prick the crust with a fork and then pour the filling on top of the crust. Return to the oven until Lemon filling is set approx. 30-32 minutes.
