I am 25 years old today. Eeek. Every birthday leading up to this one seemed a bit more relaxed, less stress-inducing. But for some reason, in my mind, 25 is the turning point. The point at which you go from being a carefree/wild/roaming individual to the adult with a (somewhat) clear view of your future endeavors. But then again, I probably have said that about every birthday past 20. All the same though, birthdays will always remind me of being young. The feeling similar to the excitement on Christmas morning. Jamie and I, since getting together, have always made birthdays really special and fun. I realize that's a really "cutsie" thing to say, but it's the dang truth. We always extend the celebration, it generally lasts 5 days or so; between parties with friends, to delicious outings spent feasting on tasty foods.
So here I am, 25 years old. If nothing else, this change of age has got me contemplating life and my goals, or possibly putting in just a little extra effort in accomplishing them, which is only a good thing. I'm the biggest procrastinator, a trait I really ought to do away with. It's a bit disabling in that I find I take far too many tasks on and then become somewhat overwhelmed with them all. In the most recent years, I look at my birthday as a fresh start, sorta like a second go at my New Years resolutions, or maybe just checking in with those resolutions I made months ago, and possibly have forgotten about. So here it is, I make one goal, a goal with a fluid time line, but a time line none the less. I dedicate time and energy, honest time and energy, no puttering, or not too much puttering. I commit to writing down the trials and tribulations of it all. Okay, that felt good to put out there.
This is still a cooking blog, right? It is! Which leads me to, lemon bars. Lemon bars are just so dang good, and vibrant, and pretty. Growing up, I remember making lemon bars, the lemon filling was so thin, too thin for my liking. Think of the filling as you would a curd cause it is a curd, tart but oh so sweet. I encourage you readers to experiment with the lemon part of these bars, try other juices like lime or maybe even yuzu! Yuzu? What is yuzu you ask? I was first introduced to this fruit when I worked at Milk Bar. It's a citrus fruit that originated in East Asia. It tastes somewhat like a grapefruit, think tart! Okay, back to lemon bars. I love a somewhat thin shortbread to accompany a nice thick layer of lemon. Enjoy these babies, great with a cup of tea, pretty when put on a fancy plate and shared with friends.
Thank you all for reading! ox.
Shortbread
228 grams unsalted butter
75 grams granulated sugar
2 T confectioners' sugar
1 egg yolk
1 teaspoon vanilla extract
140 grams all-purpose flour
120 grams cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Lemon Curd
500 grams FRESH lemon juice
114 grams unsalted butter
60 grams heavy cream
8 eggs
400 grams granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
Shortbread:
1. Using a stand mixer fitted with the paddle atachment cream together the butter, granulated sugar, and confectioners' sugar on medium speed for about 5 minutes, or until light and fluffy. If you are using pure arm strength to do this, it will take about 10 minutes. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the egg yolk and vanilla on medium speed for about 2-3 minutes, or until thougroughly combined. Scrape the bowl and paddle again with a rubber spatula to make sure the egg yolk is thourougly incoroprated.
2. In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix for about 15 seconds, or until the flour mixture is totally incorporated and the dough is evenly mixed. Stop the mixer and scrape the bowl again to make sure all of the flour mixture is thouroufly incorporated.
3. Scrape the dough out onto a sheet of plastic wrap, and wrap the dough in the plastic wrap, pressing down to form a disk 6 to 7 inches in diameter and 1 inch thick. Refrigerate the dough for about 30 minutes, or until it has firmed up but is still somewhat pliable.
Lemon Curd:
1. In a medium nonreactive saucepan, combine the lemon juice, butter, and cream. Place over medium-high heat and heat to jut below a boil. Meanwhile, in a medium heat-proof bowl, whisk together the eggs and egg yolks until blended, then slowly whisk in the granulated sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little bit of it into the sugar-egg mixture. Continue whisking the hot liquid into the eggs, a little at a time, until all of it has been incorporated.
2. When all of the lemon juice mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5-8 minutes, or until the mixture thickens and coats the spoon thickly.
3. Remove the lemon curd from the heat and strain through a fine-mesh sieve into a medium bowl. Whisk in the salt and vanilla. Preheat the oven to 350 degrees F.
Assembly
1. Lightly flour the dough disk. Roll out the dough into a rectangle 9 by 11 inches and about 1/4 inch thick. Transfer the sheet of dough to a 9 by 11 inch greased and parchment paper'd baking pan or baking dish with at least 2-inch-high sides. Press the dough to fit the bottom of the pan. Bake for about 20 minutes, or until the shortbread is light brown- about the same color as maple wood. Remove from the oven, pour the lemon curd on top, and smooth the filling evenly over the shortbread with a rubber spatula.
2. Bake for another 15-20 minutes, or until the curd has set and jiggles like firm Jell-O. Let cool to room temperature in the pan on a wire rack, then refrigerate for at least 4 hours to allow the curd to set. Sprinkle generously with confectioners' sugar!
So here I am, 25 years old. If nothing else, this change of age has got me contemplating life and my goals, or possibly putting in just a little extra effort in accomplishing them, which is only a good thing. I'm the biggest procrastinator, a trait I really ought to do away with. It's a bit disabling in that I find I take far too many tasks on and then become somewhat overwhelmed with them all. In the most recent years, I look at my birthday as a fresh start, sorta like a second go at my New Years resolutions, or maybe just checking in with those resolutions I made months ago, and possibly have forgotten about. So here it is, I make one goal, a goal with a fluid time line, but a time line none the less. I dedicate time and energy, honest time and energy, no puttering, or not too much puttering. I commit to writing down the trials and tribulations of it all. Okay, that felt good to put out there.
This is still a cooking blog, right? It is! Which leads me to, lemon bars. Lemon bars are just so dang good, and vibrant, and pretty. Growing up, I remember making lemon bars, the lemon filling was so thin, too thin for my liking. Think of the filling as you would a curd cause it is a curd, tart but oh so sweet. I encourage you readers to experiment with the lemon part of these bars, try other juices like lime or maybe even yuzu! Yuzu? What is yuzu you ask? I was first introduced to this fruit when I worked at Milk Bar. It's a citrus fruit that originated in East Asia. It tastes somewhat like a grapefruit, think tart! Okay, back to lemon bars. I love a somewhat thin shortbread to accompany a nice thick layer of lemon. Enjoy these babies, great with a cup of tea, pretty when put on a fancy plate and shared with friends.
Thank you all for reading! ox.
Shortbread
228 grams unsalted butter
75 grams granulated sugar
2 T confectioners' sugar
1 egg yolk
1 teaspoon vanilla extract
140 grams all-purpose flour
120 grams cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Lemon Curd
500 grams FRESH lemon juice
114 grams unsalted butter
60 grams heavy cream
8 eggs
400 grams granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
Shortbread:
1. Using a stand mixer fitted with the paddle atachment cream together the butter, granulated sugar, and confectioners' sugar on medium speed for about 5 minutes, or until light and fluffy. If you are using pure arm strength to do this, it will take about 10 minutes. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the egg yolk and vanilla on medium speed for about 2-3 minutes, or until thougroughly combined. Scrape the bowl and paddle again with a rubber spatula to make sure the egg yolk is thourougly incoroprated.
2. In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix for about 15 seconds, or until the flour mixture is totally incorporated and the dough is evenly mixed. Stop the mixer and scrape the bowl again to make sure all of the flour mixture is thouroufly incorporated.
3. Scrape the dough out onto a sheet of plastic wrap, and wrap the dough in the plastic wrap, pressing down to form a disk 6 to 7 inches in diameter and 1 inch thick. Refrigerate the dough for about 30 minutes, or until it has firmed up but is still somewhat pliable.
Lemon Curd:
1. In a medium nonreactive saucepan, combine the lemon juice, butter, and cream. Place over medium-high heat and heat to jut below a boil. Meanwhile, in a medium heat-proof bowl, whisk together the eggs and egg yolks until blended, then slowly whisk in the granulated sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little bit of it into the sugar-egg mixture. Continue whisking the hot liquid into the eggs, a little at a time, until all of it has been incorporated.
2. When all of the lemon juice mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5-8 minutes, or until the mixture thickens and coats the spoon thickly.
3. Remove the lemon curd from the heat and strain through a fine-mesh sieve into a medium bowl. Whisk in the salt and vanilla. Preheat the oven to 350 degrees F.
Assembly
1. Lightly flour the dough disk. Roll out the dough into a rectangle 9 by 11 inches and about 1/4 inch thick. Transfer the sheet of dough to a 9 by 11 inch greased and parchment paper'd baking pan or baking dish with at least 2-inch-high sides. Press the dough to fit the bottom of the pan. Bake for about 20 minutes, or until the shortbread is light brown- about the same color as maple wood. Remove from the oven, pour the lemon curd on top, and smooth the filling evenly over the shortbread with a rubber spatula.
2. Bake for another 15-20 minutes, or until the curd has set and jiggles like firm Jell-O. Let cool to room temperature in the pan on a wire rack, then refrigerate for at least 4 hours to allow the curd to set. Sprinkle generously with confectioners' sugar!
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