After several weeks of bitter cold, we’re warming up in Colorado. Today, we walked through our neighborhood and the sun shone bright on our faces. Almost reaching 60 degrees, the temperature felt close to perfection. Especially considering we were in the single digits not too long ago. But isn’t winter like that? There are days or weeks when you think the bitter temperatures will never end, and then they do. The snow melts and the ice thins.
Lately, I’ve taken to the kitchen after the baby sleeps. Tonight I made another loaf of banana bread. Last night, these lemon poppyseed bars. Lu goes to bed early enough to allow Ryan and I to eat a simple dinner together, and then we’re off to our projects: baked goods, short stories, lamps, fox pendents….
I tasted my first lemon bar at the age of thirteen, and I can promise you that Lucy won’t have to wait that long. Lemon bars quickly became one of my favorite desserts, and I still believe nothing tastes better than a tart lemon bar on a spring day.
I hope everyone has a good start to this winter week. In the meantime, I’ll be here, dreaming and plotting for spring.
Poppy Seed Lemon Bars
Crust
1 1/4 cups all purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon salt
2 tablespoons poppy seeds
8 tablespoons butter, cut into 8 pieces and softened
Filling
7 large egg yolks
2 large eggs
1 cup granulated sugar
Grated lemon zest from about 4 lemons
2/3 cup fresh lemon juice (from about 4 lemons)
Pinch salt
4 tablespoons butter, cut into 4 pieces
3 tablespoons heavy cream
Preheat oven to 350 degrees Fahrenheit. Line an 8 inch square baking pan with foil. Grease well.
Process flour, confectioners’ sugar, salt, and poppyseeds together in a food processor to combine. Sprinkle the butter over the top and pule until the mixture resembles coarse sand. Pour mixture into the prepared pan and press into an even layer using the bottom of a measuring cup. Bake the crust for 20 minutes.
Meanwhile, whisk the eggs, egg yolks, and sugar together in a medium saucepan. Then whisk in lemon zest, salt, and lemon juice. Add the butter and cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Take off heat and stir in cream. Pour filling over warm crust and bake until the filling is shiny and the center jiggles only slightly when shaken (about 10 to 15 minutes).
Allow the squares to cool completely in the pan, about 2 hours. Remove bars, cut, and sprinkle with additional confectioners’ sugar, if desired.
