Monday, April 16, 2012

Lemon Squares and Sun Tea

It’s mid April and it’s going to be 84 degrees today. Wow. This is apparently the warmest month average ever. Hmmm, maybe the Mayans know something we don’t know still. Well in the sunny glow of today’s amazing weather I am baking lemon squares. Why I have the oven on is beyond me but the gooey zesty treats will be reward later this evening. I am also going to make sun tea. Below are those two recipes. I hope that you are enjoying today and doing something lovely with a pal, your special someone or by yourself.

Lemon Squares

Butter for greasing the pan

2½ cups all-purpose flour

¾ cup powdered sugar, plus more for garnish

½ teaspoon salt

1 cup (2 sticks) butter

6 large eggs

2¼ cups sugar

1¼ cup freshly squeezed lemon juice

3 tablespoons grated lemon zest

1. Heat the oven to 350°F. Grease a 9-inch square pan. Combine 2 cups of the flour, the powdered sugar, and the salt in a large bowl. Add the butter and blend with your fingers until the mixture resembles coarse meal. Press into the greased pan, pushing the dough all the way up the sides. Bake until the edges are golden brown, about 20 minutes, then remove and reduce the oven temperature to 315°F.

2. Meanwhile, in another large bowl, whisk together the eggs and sugar until smooth. Gently stir in the lemon juice and zest. (To minimize aesthetically displeasing little bubbles on the top of the bars, avoid whisking further.) Fold in the remaining ½ cup flour.

3. Pour the egg mixture over the hot crust and bake until the curd is set and no longer jiggles when you move the pan, 35 to 45 minutes. Cool thoroughly before cutting into bars. Dust with powdered sugar and serve.

(from Slate.com)


Sun Tea

Take a generous pinch of loose tea (black is my preference)

Put into cloth tea pouch – these are reusable (alternatively you can you pre-bagged tea, I don’t recommend if avoidable though. Only use 2 bags per half gallon)

Put into clear glass jar with cold tap water

Put outside in direct sunlight or on a window sill with direct sun

Let seep for 12-24 hours

Remove tea bag(s)

In a cup add generous amounts of ice

Add lemon wedges, mint, as desired