So as I flipped through the pages of my Thomas Keller cookbooks, each of which has multiple post-it notes marking pages, looking for a nice Springlike Easter sweet, I saw the lemon bars and knew what our Easter Dessert would be. And the great thing is, you can make them ahead. So I did.
Starting with the crust:
Cream the butter and sugar until it's light and fluffy
The crust must cool to room temperature. Then you squeeze some lemons!
6 eggs, + 6 egg yolks (large of course) unsalted butter at room temp, sugar and 1 c lemon juice. Put everything except the butter which has been cut into small pieces ( I recommend cutting BEFORE it comes to room temp since i failed to do that) into a double boiler pan or a metal bowl which will fit over a pan of simmering water. This is very similar to the lemon sabayon tart from an earlier post.
You place the ingredients over the simmering water and whisk, whisk whisk! Until it thickens and holds a shape (not really peaks) when the whisk is lifted. Then begin whisking in the blobs (technical term) of butter until all is mixed together.
Almost done here folks, promise! You take the lemon mixture and strain it through a fine mesh sieve onto the crust. It requires at least 4 hands. Just so you know. Especially if you are taking pictures.
Once it's all in there, smooth over the top.
Then you allow your helper to lick the spreader.
Now a quick addendum: Parsley Water... yes, you read that correctly. It isn't enough to have infused oils , or vegetable and spice powders, we need flavored cooking water when a stock will overpower the spring veggies. OK I can go with that. This will be my cooking medium for the Asparagus coins (you knew it was coming didn't you) on Sunday.
Here you see 3 c washed dried flat parsley leaves, 1 T honey, 1 tsp canola oil. Missing from the picture is 6 T water chilling in the freezer. Making a long story shorter, you heat a skillet, add the oil, add the honey and carmelize for a few seconds.
Add the parsley and wilt for about 30 seconds, then put it in the chilled water.
Now the whole thing goes in the "Vita Mix" which I don't have because who needs a blender that costs $500? I am sure I will live to eat those words. I had to add more water, it wouldn't puree in my inferior-to-vita mix blender. Anyhoo, you puree and dump it in a sieve and save the water drippings to cook with. Worth it? Who knows? We will see on Sunday.. stay tuned. If anyone is tuned in the first place LOL. Comments make me warm and fuzzy so do it if you can. If it fails the first time, just hit submit again.
Potato Pave tomorrow
See you soon.