Lemon Bars

Yep, another recipe involving lemons. I had a bowl full of beautiful lemons a couple weeks ago and found lots of wonderful ways to use them. There are so many variations of lemon bars out there and I really tried to pick the perfect one. I ended up going with a Cook’s Illustrated recipe since they have yet to let me down. These were fantastic. We brought these over to my mom’s to share with my grandparents and everyone thoroughly enjoyed them. If you’re looking for a wonderful lemon bar recipe look no further because these are wonderful.

Lemon Bars
Ingredients
For the crust:
1 Cup all-purpose flour
2/3 Cup confectioners’ sugar, plus extra to decorate
1/4 Cup cornstarch
3/4 tsp table salt
12 Tbsp unsalted butter, at very cool room temperature cut into 1-  inch pieces, plus extra for greasing pan

For the filling:
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 Tbsp all-purpose flour
2 tsp grated lemon zest from 2 large lemons
2/3 Cup lemon juice from 3-4 large lemons
1/3 Cup whole milk
1/8 tsp table salt

Directions:
For the crust: adjust the oven rack to middle position and preheat the oven to 350 degrees F. Lightly butter a 13 by 9 inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.

Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1 second bursts. Sprinkle mixture into lined pan and press firmly with fingers into an even 1/4 inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

For the filling: Meanwhile, whisk eggs, sugar, and flour in a medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.

To finish the bars: Reduce the oven temperature to 325 degrees. Stir filling mixture to reblend and pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack and cool to room temperature. Transfer the bars to a cutting board, fold paper down, and cut into bars. Sieve confectioners’ sugar over bars, if desired.

Source: Cook’s Illustrated

Chicken Piccata

As a child I used to eat lemons whole. Just like an orange. I have always always loved lemons and other tart things. I especially like the lemon paired with the capers and fresh parsley in chicken piccata. I was surprised at how quickly this came together as well. It’s a quick weeknight meal that sure looks like it took a long time.

The only change I made to this recipe was using chicken tenderloins instead of breasts. I only made enough chicken for the two of us, but I kept the full amount of sauce because I’m always afraid there wont be enough (and my husband likes lots of extra!). I actually though it was perfect since I served it over pasta. It made a perfect pasta sauce. Enjoy!

Chicken Piccata
Ingredients:
2 large lemons
6-8 chicken breast tenderloins
salt & pepper
1/2 cup all purpose flour
4 Tbsp vegetable oil
1 small shallot, minced or 1 small garlic clove, minced
1 cup chicken stock
2 Tbsp small capers, drained
3 Tbsp unsalted butter, softened
2 Tbsp minched fresh parsley leaves

Directions:
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.

Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice, reserve.

Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working with one cutlet at a timme, coat with flour, and shake to remove excess.

Heat a large skillet over medium-high heat until hot, about 2 minutes. Add 2 Tbsp of oil and swirl to coat pan. Lay half of chicken pieces in skillet (or all if you can fit them). Saute chicken without moving them, until lightly browned on the first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes. Remove pan from heat and transfer chicken to the plate in the oven. Add remaining tablespoons oil to the now-empty skillet and heat until simmering. Add remaining chicken and repeat.

Add shallot or garlic to the empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for the shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until it melts and thickens sauce. Add parsley. Spoon sauce over chicken and serve immediately.

Source: Cooks Illustrated