The crust for this is amazing. Probably the best I’ve ever had. The original recipe had blueberry glaze, but I left it out. Original recipe here.
For the Shortbread Crust:
2 cups all-purpose flour
½ cup granulated sugar
⅔ cup unsalted butter, at room temperature
Pinch of salt
For the Lemon Filling:
7 large eggs, at room temperature
3 cups granulated sugar
1 cup lemon juice, freshly squeezed (from about 6 lemons)
1 cup flour
⅛ teaspoon salt
Preheat the oven to 350 degrees F. Line a 9 x 13″ baking pan with parchment paper.
In the bowl of a food processor, combine the flour, sugar, butter, and salt. Pulse until the dough comes together in large crumbs. Press the dough evenly into the bottom of the lined baking pan. Bake until just lightly golden, about 20 minutes.
Combine the filling ingredients in a food processor and pulse until evenly blended and smooth.
Pour the filling on top of the shortbread crust and bake until the filling is set and the top is beginning to brown, about 35 minutes. Let cool to room temperature, and then transfer to the refrigerator. Chill for at least an hour before cutting.
Cut the lemon bars as desired.
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup white sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Set aside.
- Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
- Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
Original recipe here
I made this last weekend, it was delicious!
This sounds delicious: http://www.saveur.com/article/Recipes/Hot-and-Sour-Shrimp-Soup-Tom-Yum-Goong
I made this a couple of weeks ago and it was delightful. Definitely need to remember this recipe! The recipe is from here.
8 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
1 bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
kosher salt and black pepper
1 10-ounce box couscous (1 1/2 cups)
fresh mint, torn, for serving
- Soak 8 wooden skewers in water for at least 10 minutes. Heat broiler.
- Season the chicken with the paprika and cumin. Thread onto the skewers with the bell pepper and zucchini. Drizzle the chicken and vegetables with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. On a rimmed baking sheet, broil the kebabs, turning once, until the chicken is cooked through, 15 to 18 minutes.
- Meanwhile, place the couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with the mint and serve with the kebabs.
Wash the cucumber. I used a large one. You can also use 2 or 3 Persian cucumbers or Kirby cucumbers. Peel the skin off and remove seeds inside. Cut the cucumber into strips. Place in a bowl. Add all the ingredients. Mix. Refrigerate for 5-15 mins before serving. Done.
Original recipe here