Best Ever Lemon Bars

This morning, while I was getting ready for church, I thought I'd save a little on our AC bill and dry my hair in front of a small fan. I was in my silky bathrobe and my hair was billowing in the cool breeze, and I couldn't help but think that this was the life-when suddenly, I felt my head lurch backwards and suck my hair into the fan. Instinctively, I grabbed onto my hair and tugged back. The fan and I were engaged in a battle-vanity versus electricity. I yelled to Sailor to come and unplug the fan. (I would never have called for West or I'd still be yelling now.) Then I did a clumsy about-face, picked up the fan clogged with my tangled hair, dragged the cord and my pride to the bathroom, and waited for the Quiet Man to finish showering and rescue me. I caught a glimpse of myself in the mirror and all I could think was Cousin It. But it could get worse....Would I need to get a short haircut, like Anne of Green Gables when she dyed her hair green, or like Jo March when she sold her locks to buy a train ticket for Marmy? The Quiet Man, in just a towel, patiently and gently battled my enemy fan, releasing most of the frizzy mess. The fan surrendered and then held stubbornly tight, refusing to give up one last lock. Quiet Man reached inside the screen with a pair of long, shiny scissors and snipped the last prisoner-tress, and then I was free. Phew. Thank you, kind sir. I'm the antithesis of Rapunzel, but the Quiet Man is still my knight with shining scissors.

I know just to help me forget my close shave with disaster: Best Ever Lemon Bars. This recipe, like so many of my favorites, hails from Ina Garten. These really are the Best lemon bars, not too sweet, not too tart, and just the right soft consistency. Their yellow color is so sunny, cheery, and bright, making them perfect for a summer dessert. (Or a summer pick me up after an almost accidental haircut. Gulp.)

Post Edit: The missing piece of hair is , as it turns out, not missed. I can't even find the spot anymore.

Best Ever Lemon Bars

Estimated Cost:

$6.00 for 24 servings

Notes: Get a big bag of lemons for the best deal-then use the extras to make homemade lemonade. Don't even bother with a half batch of these bars. Make the whole darn thing, cut them up, and take some to a neighbor.

Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Next Up:

Recipes for the Fourth of Joo-lye

"Mother May I" Meyer Lemon Baby Cakes with Candied Zest

In preparation for Mother's Day, I wanted to share a little cake (with a big for its britches name) that is positively de-lovely for any spring or summer time event. It's an angel soft, not-too sweet baby bundt cake, drizzled with a tangy lemon syrup, crowned with whipped cream and speckled with sugared zest and lemon candy. I'm giddy about buttermilk and sour cream in baked goods, and once you savor one of these spongy tender crumbs, you'll share my enthusiasm. (Although someone once glowlingly compared their softness to a twinkie-and they meant it as a compliment. I won't mention names.) Don't be discouraged if you can't find Meyer lemons; I've used plain old grocery store lemons with super results.

Last year, Nordicware hosted a holiday themed cake contest, and my baby-cake was lucky enough to be chosen as the Mother's Day May winner. They're hosting again this year, so fire up your ovens and get your bundts in gear. (Sorry, I couldn't resist.) All finalists receive a trip to San Francisco and $500 in Nordicware; the grand prize winner gets a cool 10K. (My friend Anne won the GP last year with a gorgeous Christmas "Mint Mountain" cake. You might want to bow down when you take a look.)

Now go make some of my long-titled cakes and give some to your mom, mother-in-law, grandma, aunt, niece, neighbor, daughter, hairdresser, obstetrician, palm reader, and masseuse. Make them say "Mother, May I?" before you hand over the goods.

Mother May I Meyer Lemon Baby Cakes with Candied Zest
Estimated Cost: $3.00

I used the Garland Bundt pan here, but you could easily bake these in ramekins or even cupcake tins, but you won't get the pretty design. Keep an eye on the cakes and take them from the oven when the middle springs back after a gentle poke.

Ingredients:

½ cup softened butter

1 and ¼ cup granulated sugar

2 eggs

1 tsp vanilla

2 tbsp fresh Meyer lemon juice

2 tsp Meyer lemon zest

2 cups cake flour

1 tsp baking soda

½ tsp salt

½ cup sour cream

½ cup buttermilk

Glaze and candied zest:

1 Meyer lemon

1/3 cup sugar, plus ¼ cup divided

For Serving:

Powdered sugar for dusting

Sweetened whipped cream

Crushed lemon candies
Preparation:Instructions:Preheat oven to 350 degrees. Grease and flour a mini Garland Bundt pan. Cream together butter and sugar in a large bowl. Add eggs, vanilla, lemon juice, and lemon zest. In a separate medium bowl combine flour, baking soda and salt. Add half of dry ingredients to butter mixture. Add sour cream to butter mixture. Add remaining flour mixture, then buttermilk. Beat for one minute. Pour into prepared pans. Baking instructions:Bake for 20-25 minutes, or until toothpicks inserted into centers come out clean. Cool for ten minutes in pan and invert to racks to cool completely.While baking, prepare candied lemon zest and glaze. Using a vegetable peeler, peel long strips of zest from lemon. Set aside briefly. Cut lemon in half. Squeeze lemon juice into 1/2 cup measure. Add enough water to equal ½ cup. Bring water and 1/3 cup sugar to boil in a small saucepan over medium heat. When sugar is no longer grainy, stir in lemon peels and cook for one minute. Remove from heat. Transfer lemon peels to a paper towel. When peels are dry, roll them in remaining 1/4 cup sugar; slice into thin strips and roll in sugar again. Drizzle lemon glaze in saucepan generously over tops of cakes. Dust cakes with powdered sugar. To serve, garnish each cake with a dollop of whipped cream in the center. Sprinkle with lemon zest strips and crushed lemon candies. Serve immediately.Serving recommendations:Wrap these cakes to give as gifts or serve with sweetened whipped cream.

Coming Tomorrow: Mother's Day Breakfast in Bed

FOR You, hopefully not made BY you