Zesty Lemon Bars
Makes 2 dozen
For the Lemon Shortbread Crust see recipe under Dough & Crust section.
INGREDIENTS
4 eggs
1 cup granulated sugar
1/4 cup all-purpose flour
Pinch of salt
3/4 cup fresh lemon juice
1 cup milk
1 tablespoon finely grated lemon zest
Confectioners' sugar for decorating
Pre-baked lemon shortbread crust
METHOD
1.
In the bowl of your food processor fitted with the Processing blade
process the eggs until smooth. Combine the sugar, flour, and salt in a
separate bowl and hand stir until well blended. Add this mixture
into the eggs and pulse until well blended. Stir in the lemon juice, milk,
and lemon zest.
2.
Pour the topping over the pre-baked crust. Return the pan to the oven
and continue to bake until custard is set, jiggling only slightly when the
pan is moved, about 30 minutes. Remove the pan from the oven and
leave it at room temperature until completely cooled. Cover the pan
with plastic wrap and chill in the refrigerator for at least 2 hours.
3.
Before serving, use a sharp knife to cut into rectangular bars. With a
small spatula, starting at one edge, carefully begin to pry the bars up
and out from the baking pan; they'll become easier to remove as you
have more room to insert the spatula. Arrange the bars on a platter.
Just before serving, dust with confectioners' sugar.
For serving
1 cup sliced almonds
1 1/2 pints good-quality vanilla
ice cream
1 cup heavy cream, whipped to
soft peaks
68
69
Fresh Peach Melba with
Raspberry Sauce
Makes 6 servings
INGREDIENTS
For the poached peaches
3 large ripe, firm, freestone peaches
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 1 lemon
For the fresh raspberry sauce
1 pound raspberries
1/2 cup sugar
2 tablespoons lemon juice
METHOD
1.
Bring a saucepan of water to a boil and boil peaches for about 20
seconds. Transfer to a bowl of ice water to cool. Drain and peel away
skin.
2.
In another saucepan, make a simple syrup. Stir together the 2 cups
water, the sugar, and the lemon juice and zest. Over medium-high
heat, bring the mixture to a boil, then reduce the heat to low. Add
the peach halves to this syrup and continue simmering until tender,
5 to 7 minutes. Remove from the heat and let the peaches cool in
the syrup. Transfer the fruit and syrup to a nonreactive bowl, cover with
plastic wrap, and refrigerate until serving time.
3.
Make the fresh raspberry sauce: Put the berries, sugar, and lemon juice
in your food processor fitted with the Processing blade and process
until puréed. Place a fine-mesh strainer over a nonreactive bowl and,
with a rubber spatula, pass the purée through the strainer to remove the
seeds. Cover with plastic wrap and refrigerate.
4.
Before serving, toast the sliced almonds in a small, dry skillet over low
heat, stirring almost continuously, until they turn light golden, about 3
minutes. Transfer immediately to a bowl to cool.
5.
To serve, scoop the ice cream into six attractive, chilled serving bowls.
Remove the peach halves from their syrup and place them cut side
down on top of the ice cream. Drizzle each serving generously with the
raspberry sauce, garnish with whipped cream and toasted almonds, and
serve immediately.
Summary of Contents for BFPR1000
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