While away for New Years in the snowy mountains of Truckee, Ca, we had quite a cold spell here at home (nothing of course compared to what the Northwest has gone through lately mind you!). Though our Meyer lemon tree looks a bit rough around the edges from the bitter cold, its fruit was begging to be picked, and just in time for 2009's first catering adventure, Lemon and Lime Pistachio Bars for fifty-five hungry diners.
These citrus-ful bars are perfect for a Sunday tea, an elegant dessert, or just because (because you maintained a reasonable waistline over the holidays, and I did not).
Lemon Pistachio Bars - recipe by Meloni Courtway
2 & 1/2 cups flour
1 cup toasted and ground pistachios
3/4 cup confectioners sugar
1 teaspoon salt
1 pound cold unsalted butter cut into pieces.
Filling:
8 eggs,beaten
4 cups sugar
2/3 cups flour
1 & 1/2 cups freshly squeezed Meyer lemon juice
2 tablespoons freshly grated lemon zest
1 tablespoon freshly grated orange zest (for color)
1/2 teaspoon salt
For the crust: In a food processor, combine all dry ingredients including ground nuts and pulse to mix. Add butter cut into pieces into bowl of processor and then pulse until it begins to clump together at bottom, You may need to tap the sides of the bowl to knock loose flour down into mix. When it just begins to come together Dump onto ungreased half sheet pan with edge. Spread it across the pan and up the sides some. You can put a sheet of parchment over dough and roll it with a pin to even and flatten it. Bake at 350 degrees for 30 to 32 minutes or until light golden brown. Remove from oven and cool completely on rack. While cooling mix filling.
For the Filling: In a large bowl mix Eggs, sugar, flour, lemon and lime juice, zest and salt. Pour into baked and cooled crust and bake and then bake for another 30 minutes or until the filling is set - no jiggles. Cool bars completely before cutting. After cutting sprinkle with confectioners sugar! Yum! Store in the fridge.
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