One of my old standbys for the Christmas cookie tins. They pack well, freeze well, they are delicious and they provide good contrast to the nutty, chocolaty treats we tend to have. With a couple of exceptions, I only make one batch from each cookie; when you bake half a dozen or more varieties, you only need 4-6 samples from one type of cookie. I always keep a couple of tins, the rest I give away to family and friends. Once in awhile we have to go the bakery rout for Christmas. But sitting down to a tray of bakery goodies is not the same, I always have this feeling that something is missing. It may be different in some parts of Hungary or Europe or maybe even in the Greater Vancouver, Toronto or Montreal areas, but in Kamloops? The last time this happened was two years ago. I bought an exclusive tray of assorted goodies from one of the local bakeries, but the quality and quantity of some ingredients was sadly lacking. The tray looked good, but after picking out the few star cookies, the remaining ones were so boring I ended up dumping them a few days later. Then of course, there was nothing to give away. OK well that is one way not to put on the Christmas pounds! But have no fear it should be all well this year, the 2011 Christmas tins will be as delicious as ever!
OLD FASHIONED LEMON BARS
Base: 1 cup butter, at room temperature
1/2 cup sugar
2 cups flour
2 Tbsp grated lemon zest
Filling:
4 eggs at room temperature
2 cups sugar
1/3 to 1/2 cup freshly squeezed lemon juice
1/2 cup flour
1 tsp baking powder
1/8 tsp salt
Icing sugar for dusting
• Preheat the oven to 350 degrees F.
• Fully line a 9x13 inch baking pan with parchment paper, extending it for easy removal later.
• In a large bowl cream butter, sugar and lemon zest until light.
• Add the flour and mix to combine.
• Press the dough into the prepared pan.
• Bake the base for 15 minutes.
• Meanwhile make the filling.
• Whisk together the eggs, sugar, lemon juice, and the flour.
• Remove base from the oven and pour the filling over the hot crust.
• Return to the oven and bake for 25 minutes, until the filling is set.
• Let it cool down to room temperature.
• Grasping onto the extended parchment ends, careully remove the bar from the pan.
• Trim off the edges.
• Cut into squares and dust with icing sugar.
