Sunday, July 31, 2011

Lemon Lime Bars

Looks good, right? I'm a fan. I'm a fan of all things lemony. Actually more of all things citrusy. Yummy, yummy lemons.

Especially in the summer. I like really tart things. I can drink plain lemon juice and enjoy it. I think some people might think that's a little odd. 

Oh, can I tell you something else that's a little odd? The boyfriend's 8 year old niece is spending the night at our place and just performed a dance for us.  Now this wouldn't be odd in general. What was odd about it was the fact that she performed it to the song "Crank That" by soulja boy. Odd, right? I'm trying to figure out why her dance teacher chose this song. If you don't think it's a little strange look up the lyrics. 

But I guess we probably all do things that seem a little odd to others from time to time. I drink plain lemon juice and eat lemon slices. The boyfriend yells out "Teleport successful. Fuck yeah, bitches!" in the middle of the night (this is another story...) His 8 year old niece can dance to "Crank That" like one of Soulja Boy's baggy clothing and bling wearing 20-year old background dancers.  

What's odd about you? Tell me. I want to know. Maybe you can do odd things with your face? Or you like odd food combinations? Or maybe you just want to read about lemon lime bars. That's not odd. I'll let you read about lemon lime bars now. And you can look at all the pictures, too if you want. And then you can make some lemon lime bars. Since you'll probably get hungry anyways. Just saying...

At first you should grease your pan. With butter. Lots of butter. Everything is better with butter. Everyone knows that. Seriously, though. Make sure you cover every part because otherwise it'll be hard to get the lemon bars out. And they might fall apart in the process of getting them out.
Now, get your dough ingredients. Flour, sugar, sea salt and butter. The dough is almost like a shortbread dough. Very few ingredients. And fairly light.
The butter needs to be softened. So that means either taking it out of the fridge about an hour before the actual baking process or taking it out, melting it in the microwave for about 30 seconds and popping it into the freezer for about 10 minutes. Add the softened butter to the sugar. 
Measure the flour and have it ready next to the sugar-butter mix. 

Start mixing the sugar and butter until the mixture gets very light in color and creamy in consistency.
Slowly add the flour in about three parts. The dough will seem crumbly at first but will come together eventually. 
When the dough comes together and can be formed into a ball stop mixing and start pushing it into a  9x13 inch baking pan. Then put the whole thing in the fridge for about thirty minutes.
While the dough chills you can make the lemon lime filling. Here are all the things you'll need for the lemon lime filling: limes and lemons, sugar, flour, and eggs.
Add the eggs and the sugar to a bowl. For some reason I decided to use half brown and half white sugar. Don't ask.
Zest all your lemons and limes. That's a lot of work. I know. But it's worth it. I promise. 
Now squeeze all your lemons and limes until you have a cup of juice. 
Now add the lemon juice to the zest and add a splash of vanilla extract to the zest-juice mix. Measure the flour and then put the two bowls next to the egg and sugar mix. Start mixing with an electric mixer until the eggs are well incorporated.
Add the lemon lime juice and zest mix and the flour to the sugar mix and keep mixing.

Preheat the oven!
Get the pan with the dough out of the fridge and put it into the oven for about 15 minutes so that the dough can bake up a little before you pour the lemon lime filling in. I had some left over dough which I used to make some lemon lime mini cupcakes.
When the dough is done baking take it out. Mix the lemon lime filling again to make sure everything is still blended together. 
Now pour the mix onto the dough and put the baking pan back in the oven.
When the lemon lime bars are done baking, take them out of the oven and let them cool down to room temperature. You can cut them into squares or triangles or little pieces and serve them as lemon lime bites. 

Guten Appetit!

Lemon Lime Bars
Shortbread Crust
- 2 sticks of softened butter
- 1/2 cup of granulated sugar
- 2 cups of flour
- 1/8 teaspoon of salt

Grease a 9x13 inch baking pan.
Cream the butter and sugar together until light.
Add the flour and salt and combine with the butter mix until dough comes together in a ball. 
Press the dough into a greased baking sheet and let chill in the refrigerator for at least thirty minutes.
Bake the chilled dough at 350 degrees Fahrenheit for about 15 minutes. 

Lemon Lime Filling
- 6 large room temperature eggs
- 2 and 1/2 cups of granulated sugar
- zest of 3 limes and 3 lemons
- 1 cup freshly squeezed lemon and lime juice (about 3-4 lemons and three limes)
- 1 cup of flour

Whisk together the eggs and the sugar with an electric mixer. Add the juice, the zest and the flour.  
Make sure you mix the filling right before filling to avoid a separation of the lemon juice from the egg mix.
Fill the lemon lime filling into the pre-baked crust and put the baking pan back into the oven for about 35 minutes.
Let cool until it reaches room temperature and cut into squares/triangles or small bites.

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