Lemons

Lately, the kitchen has been kinder to me than the kraft room. Not that I don't have anything to work on in there...maybe it's the procrastinator in me that has been avoiding that room...dreading the numerous unfinished projects and disarray...

Needless to say, baking sweet treats has been a great stress relief (and also a calorie booster) and I have been enjoying my time practicing, testing and adjusting recipes.

I got a bunch of lemons from the tree in my parents' yard. There's nothing better than organic lemons! These are full of juice, plump and tart!

Lemons make me excited...what to make? Lemon bars, lemon anything and everything!

Lemon Buttermilk Meringue Bars

After three past failed attempts, I came across what seemed like two reasonable lemon bar recipes from bakingbites.com and decided to give it another shot. The first is a lemon meringue bar recipe (genius) and the second, a standard lemon bar recipe. I decided to go for the crust and meringue layers of the first, and the filling of the latter (because I had the dreaded leftover buttermilk). These recipes are great because they have zest in all the layers. Next time however, I'd cut the recipe down so the layers are slightly thinner.

CRUST

2 cups all-purpose flour

1/2 cup sugar

3/4 cup butter, chilled and cut into chunks

1 tbsp lemon zest (zest of 2 large lemons)

Mix above ingredients in a bowl and rub butter into dry ingredients with fingertips (fun!), or you can pulse in a food processor if you don't want to get your hands dirty. Press into a 9x13 glass pan (sprayed lightly with cooking spray) and spread evenly. I enlisted the help of a smaller glass pan to flatten to an even layer. Bake at 350 degrees for 18-20 minutes until edges are lightly browned.

FILLING

4 large eggs

1 1/3 cups sugar

1/2 cup buttermilk

1/2 cup fresh squeezed lemon juice (about 3 large lemons)

1 tbsp lemon zest (zest of 2 large lemons)

2 tbsp all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

While crust is baking, whisk all above ingredients in a large bowl.

When crust is done, pour filling into onto the crust. Return to the oven and bake for 16 minutes or until it is set. Be careful when transporting the hot pan back into the oven, the filling could spill over and onto the sides.

MERINGUE

4 large egg whites

1/2 cup sugar

pinch of salt

Six minutes into the bake time of the filling, whisk four egg whites in a bowl to soft peaks and add sugar and salt gradually starting when the egg whites get foamy.

When the filling is done, remove pan from the oven and evenly spread meringue on top and return back to oven. Bake 6 minutes or until the peaks have turned light brown. This happens quickly so check frequently.

Garnish with lemon zest. Cool completely before cutting. Use a slightly damp knife to cut into bars. Flluffy, sweet and tart all in one bite!