elke wood's lemon squares

elke wood's lemon squares


1 3/4 cups sifted all purpose flour (Only put 1 1/2 in the crust)

1/3 cup sifted confectioners sugar

1/4 t. salt

1 1/2 sticks chilled unsalted butter

1 T plus 1 t. lemon zest (put some in the crust, the other in the curd)

1/3 cup almonds, toasted and chopped

2 cup granulated sugar

4 lg eggs- beaten

1/2 cup fresh lemon juice

1/2 t. baking powder



1. preheat oven to 350 F. sift 1 1/2 cups flour, confectioners' sugar, and salt. cut into the butter 1 t. zest, an the almonds until the mixture clings- helps to use hands!

2. press into lightly buttered 9 x 13 dish- bake until just firm and lightly golden, about 20 min. let cool slightly.

3. in a large bowl stir together granulated sugar, eggs, lemon juice, baking powder, and remaining 1/4 cup flour and T zest. pour into prepared crust.

4. bake until filling is set and lightly browned, 25-30 min. cool on wire rack. as said by one of my friends, 'these are the best lemon bars i've ever had...'

Dessert Wine Gelees with Citrus Fruit

Dessert Wine Gelees with Citrus Fruit


These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.

Ingredients

Makes about 4 1/2 dozen



5 tablespoons cold water

3 packages unflavored gelatin , about 3 tablespoons total

1/2 cup sugar

1/2 cup water

1 cup orange muscat dessert wine

1 1/4 cups Sauternes or similar sweet wine

1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination

Directions

1.Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.

2.Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.

3.Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.

4.To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.

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Read more at Marthastewartweddings.com: Dessert Wine Gelees with Citrus Fruit