We came, we shmoozed, we devoured.
Pommes frites from this provocative person; pizza from Petrea, sangria from Susan, (we're nothing if not alliterative) The Chieftess made a wonderful broccoli and raisin and peanut salad. A woman brought her home made goat cheese; some one brought an enormous box of Polka Dot mini cupcakes. And then there were the lemon bars. A woman said to me, "Excuse me, but I'm having a moment." That's how much she wanted to concentrate on them.
Need the recipe? Here you go. Hope to see you at the next one.
Apparently the goddess Margaret didn't really forget us. She was too busy getting an essay polished and published. Read it right here.
2 months ago
I'm baking the lemon bars today because, as you said in a previous post, we can make a whole batch for less than it costs for one lemon bar at one of the fancy bakeries in town.
ReplyDeleteYou are shaming me -- shaming me! Of course, I forgot! Of course.
ReplyDeleteM: We just assumed the worst-you were dumping us for another date with Ewan MacGregor--
ReplyDeleteS:-Lemme know how they turn out!
Okay - it could be an over calibration problem, but here's what happened. I popped the baked dough with lemon goop into the over for an addtl. 15 minutes as directed. After 15 minutes, the goop was still liquidy. I left it in for another 10 minutes. Now 95% is custardy and a little of the edges is still goopy. I'm letting them cool now and will soon find out if this affects the taste.
ReplyDeleteover = oven
ReplyDeleteI was going to pop over to Susan's with a "just happened to be in the neighborhood," but now I think I just won't happen to be there.
ReplyDeleteOK - one last update. The goopy stuff got hard and the custardy stuff is a bit overcooked. They still taste good, but not transcendent like the Restless Chef's. I'll try again.
ReplyDeleteAhem, yeah, that's why I couldn't make it either: I was editing Finnegan! At least it came out really Greaaaate! (Talk about having soooo much work to do at this time!) :P
ReplyDeleteS: Trouble shooting-
ReplyDeleteOkay, pull out crust(shortbread) when it's brown on the edges, pour on lemon stuff.
Pull out when lemon topping is getting golden.
If it's not, by 5 or 10 minutes--check your oven temp! (Long a culprit for me) Also, glass pans bake 25 degrees hotter, so turn it down-
hope this helps!
Desiree, it strikes me that you're being very generous by sharing this recipe. You could make it your secret for which we'd all have to beg and give huge favors.
ReplyDeleteCafe, we should schedule Primavera III for after 4/15, methinks, so you can come.
Just playin' it forward, Petrea ;)
ReplyDelete