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In the Oven: Lemon Lime Bars

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Next up on the schedule: bars with creamy citrus curd on a crisp coconut-graham crust! Posting date is December 1.

Lemon Lime Bars
Author: Matt Lewis & Renato Poliafito
Serves: 24 bars
Ingredients
  • For the graham-coconut crust
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs (about 15-17 crackers)
  • 2 tablespoons firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • For the lemon lime filling
  • 11 large egg yolks
  • 3 large eggs
  • 1¾ cups sugar
  • ¾ cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated lime zest
  • ¾ cup (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
  • 1/3 cup heavy cream
Instructions
Make the graham-coconut crust
  1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
  2. On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
  3. Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  4. Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.
Make the lemon lime filling
  1. Increase the oven temperature to 325 degrees F. Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.
  2. Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled crust. Use a rubber spatula to press the curd through the sieve.
  3. Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.
  4. Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.
  5. The bars will keep in the refrigerator, tightly covered, for 2 days.

 

In the Oven: Orange Almond Blueberry Muffins

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Bakers, we’re back to the ovens this round for some nutty, fruity, citrus-y muffins. Posting date is June 30!

Orange Almond Blueberry Muffins
Author: Matt Lewis & Renato Poliafito
Serves: 12 muffins
Ingredients
  • Grated zest of 1 orange (about 1 tablespoon)
  • 1⁄2 cup fresh orange juice
  • 1⁄2 cup whole milk
  • 2 large egg whites
  • 4 tablespoons (1⁄2 stick) unsalted butter, melted and cooled
  • 1⁄4 cup sliced, blanched almonds, finely ground
  • 2 cups all-purpose flour
  • 3⁄4 cup sugar
  • 1⁄4 cup sliced almonds, toasted
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 3⁄4 cup blueberries
  • Handful of sliced almonds for decoration
Instructions
  1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, combine the orange zest, orange juice, milk, egg whites, and butter. Whisk until combined.
  3. In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and stir until just combined. Fold in the blueberries.
  4. Fill each muffin cup about three-quarters full, and arrange 3 or 4 sliced almonds on top of the batter in a floral decoration. Bake in the center of the oven for 15 minutes, or until the edges are brown and a toothpick inserted into the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.
Notes
[i]How to store:[/i] The muffins can be stored in an airtight container for up to 2 days.

 

In the Oven: Sour Lemon Scones

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Fire up your ovens, and get ready to make lemon scones… posting date is December 17!

Sour Lemon Scones
Author: Matt Lewis & Renato Poliafito
Serves: 12 scones
Ingredients
  • 4 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ginger
  • 1 1⁄2 cups (3 sticks) unsalted butter, cubed and cold
  • 1 large egg
  • 1 cup buttermilk
  • 1⁄4 cup grated lemon zest (from about 3 lemons)
  • 1⁄2 cup diced candied lemon peel, optional (see book for recipe)
  • 2 tablespoons raw sugar
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, 3⁄4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1⁄2 inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
Notes
[i]How to store: [/i]Scones can be stored in an airtight container for up to 2 days.