Shortbread and Lemon Curd Bars

shortbread and lemon Curd
shortbread and lemon Curd

 

 

 

 

 

 

 

Shortbread and Lemon Curd Bars

Most of the recipes you”ll find for lemon bars have a “shortbread type” crust, so why not just make a batch of shortbread.  Some of the recipes use way too much sugar in the topping making it too sweet.  You can do a lemon filling, a lemon curd, homemade or canned whatever you find easiest for you. For this recipe I make my own curd, I like the slightly tart flavor it has.  The “must” is don’t use the bottled type of lemon juice, go with the real thing.  You’ll need the zest anyway.  I use our family favorite shortbread recipe, http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe , it will make 3 batches of bars, or make one and the rest cookies, or do a few different kinds of shortbread bar recipes.

Ingredients for Shortbread and Lemon Curd Bars

For the Shortbread:

  1. 1 pound butter softened
  2. 1 cup granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla (optional)
  5. 4 cups all purpose flour

For the Lemon Curd:

  1. 5 large egg yolks
  2. 1/2 cup granulated sugar
  3. Zest of 4 lemons
  4. 1/2 cup lemon juice strained
  5. pinch of salt
  6. 6 Tbs butter cut into small cubes

Directions for Shortbread and Lemon Curd Bars

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt.  Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes.  Don’t let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.

Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.

Strain the mixture through a fine mesh strainer into a clean bowl.  Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming).  Place in refrigerator to cool and thicken.  

Now begin the shortbread.

Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).

Preheat oven to 325°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball.  Cut into 3 equal pieces.

Take a third of the dough and roll it out to a 7 1/2 inch square.  Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.

Bake in the center of a 325° oven for about 50 minutes until the top begins to lightly brown.  Remove pan to a wire rack to cool completely.

Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula.  Cover with plastic wrap touching the surface for a few hours, overnight better.

Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2″ squares.  Optional sprinkle a little powdered sugar over the top.  

 

Here are a few items to help with this recipe:
Cuisinart 7111-20 Chef’s Classic Stainless Universal Double Boiler with Cover
Wilton Perfect Results 8-Inch Square Cake Pan
StainlessLUX 73601 Brilliant Stainless Steel Juicer / Fruit Squeezer – Quality Houseware for Your Home

 

 

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

A slightly tart, delicious summery treat, I think I’d even like broccoli if you put it on shortbread!   5 paws.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Shortbread and Lemon Curd Bars
A light summery treat for any time of year
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Ingredients
  1. For the Shortbread
  2. 1 pound butter softened
  3. 1 cup granulated sugar
  4. 1 egg yolk
  5. 2 tsp vanilla (optional)
  6. 4 cups all purpose flour
  7. For the Lemon Curd
  8. 5 large egg yolks
  9. 1/2 cup granulated sugar
  10. Zest of 4 lemons
  11. 1/2 cup lemon juice strained
  12. pinch of salt
  13. 6 Tbs butter cut into small cubes
Instructions
  1. In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl.
  2. Take the bowl off heat and add the butter, a little at a time whisking the butter completely into the curd before adding more.
  3. Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
  4. Now begin the shortbread.
  5. Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
  6. Preheat oven to 325°
  7. In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
  8. Add the yolk and vanilla and continue to mix until completely incorporated.
  9. Slowly add the flour and mix until all combined.
  10. When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
  11. Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
  12. Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
  13. Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
  14. Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
 

 

Chicken with Curry and Lemons

 

Chicken with Curry and Lemons
Chicken with Curry and Lemons

 

 

 

 

 

Chicken with Curry and Lemons

Being in the middle of  moving we find we are trying to use up a lot of stores, so that we don”t have to move so much.  The result is trying to come with recipes using what is available in the cupboard and trying not to do a lot of shopping.  This is one of those recipes it came out pretty good.

Ingredients for Chicken with Curry and Lemons

  1. 3 -4 Chicken breasts
  2.  2 cups Carrots thinly sliced
  3. 2 cups olives chopped
  4. 1 lemon cut into 8 slices
  5. 1 can diced tomatoes
  6. 2 Tbs curry powder
  7. salt and pepper
  8. 3 Tbs butter
  9. 2 Tbs Olive oil
  10. 5 Tbs flour
  11. ½ cup white wine
  12. 1 cup chicken stock
  13. 1 cup brown rice (optional)

Directions for Chicken with Curry and Lemons

Take the chicken breasts and season both sides with salt and pepper.  In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.

Once browned remove to a plate and cover with foil.

Add the flour to the pan and stir to combine and cook.  Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce.  Add in the tomatoes, carrots, lemon, curry powder and olives.  Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.

Place the chicken back on top of the vegetables and cover pan.  Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened.  For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.

 

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Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
Le Souk Ceramique Pasta/Salad Bowls, Set of 4, Azoura Design
Zwilling JA Henckels Four Star 3pc Set 35168100

 

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

It’s chicken…….What else can I say, a couple of the carrots too and it’s heaven.  5 paws for the effort.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Chicken with Curry and Lemons
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Ingredients
  1. 3 -4 Chicken breasts
  2. 2cups Carrots thinly sliced
  3. 2 cups olives chopped
  4. 1 lemon cut into 8 slices
  5. 1 can diced tomatoes
  6. 2 Tbs curry powder
  7. salt and pepper
  8. 3 Tbs butter
  9. 2 Tbs Olive oil
  10. 5 Tbs flour
  11. ½ cup white wine
  12. 1 cup chicken stock
  13. 1 cup brown rice (optional)
Instructions
  1. Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
  2. Once browned remove to a plate and cover with foil.
  3. Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
  4. Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

 

 

 

Peach Cobbler

peach cobbler
peach cobbler

 

 

 

 

 

 

Peach Cobbler

An abundance of peaches that were slightly too ripe, so the mechanics of this recipe were a bit tricky.  Best made with slightly firmer peaches.  It’s still manageable with the very ripe, you just have to be a little more careful with your cutting.

First step is to peel the peaches by making a small not too deep cross wise slit in the bottom of the peach and dipping into lightly boiling water for about a minute.  Remove from the hot water and place into a ice bath to cool.  Once this procedure is complete the peel should come off quite easily.  Once peeled cut into small bite size pieces.

Ingredients for Peach Cobbler

  1. 5-6 not too ripe peaches peeled and cut into small pieces
  2. ½ cup granulated sugar
  3. 1 tsp cornstarch
  4. Juice of 1 lemon
  5. ¼ cup brown sugar (optional)

Ingredients for topping

  1. 1 cup all purpose flour
  2. ½ cup granulated sugar
  3. 1 tsp baking powder
  4. pinch of salt
  5. 6 tbs cold butter cut into small cube
  6. ¼ – ½ cup very hot water

Directions for making Peach Cobbler

Preheat oven to 425°

In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well.  If peaches appear not to be too sweet add the brown sugar.  Bake for approximately 10 minutes until peaches are soft.

In a separate bowl add the flour sugar ,baking powder and salt and stir to combine.  Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal.  Then stir in enough water to form a slightly moist dough.

Remove the peaches from the oven and divide into 4 individual ramekins.  Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.

Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.

 

place on wire rack to cool slightly
place on wire rack to cool slightly

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Bia Cordon Bleu Individual White Porcelain 8-Ounce Oval Au Gratin, Set of 4
Kitchen Supply 8 Inch Square Glass Baking Dish

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Peach Cobbler
Write a review
Print
Ingredients
  1. 5-6 not too ripe peaches peeled and cut into small pieces
  2. ½ cup granulated sugar
  3. 1 tsp cornstarch
  4. Juice of 1 lemon
  5. ¼ cup brown sugar (optional)
  6. Ingredients for topping
  7. 1 cup all purpose flour
  8. ½ cup granulated sugar
  9. 1 tsp baking powder
  10. pinch of salt
  11. 6 tbs cold butter cut into small cube
  12. ¼ - ½ cup very hot water
Instructions
  1. Preheat oven to 425°
  2. In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well. If peaches appear not to be too sweet add the brown sugar. Bake for approximately 10 minutes until peaches are soft.
  3. In a separate bowl add the flour sugar ,baking powder and salt and stir to combine. Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal. Then stir in enough water to form a slightly moist dough.
  4. Remove the peaches from the oven and divide into 4 individual ramekins. Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.
Notes
  1. Be sure to bake on a sheet pan as they will probably spill over.
  2. Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/