have you all tried Jamie Oliver’s chicken in milk? sounds weird, i know – but let me tell you – it’s my new favorite way to braise a chicken. the instructions are simple, the ingredients are easy to find and it makes your home smell just wonderful. we served it alongside Mark Bittman’s mushroom risotto from How to Cook Everything. try it – you’ll love it!
oh boy. here in the twin cities, we had a heck of a day yesterday. glorious sunshine and a whopping 75 degrees. the mister and i took the pup on a walk around the lake and encountered scores of other walkers, bikers and happy pups. there is nothing like the overwhelming joy that is the mood in Minneapolis when winter (hopefully) has made the final wave good-bye. and to celebrate – i made lemon bars.
what i love about these lemon bars is how easy they are. they come together FAST. no fuss, no muss – the magic all happens in your food processor. it’s just fantastic. check out the finished product (and my husband’s snazzy socks!).
For the crust:
1 1/2 C all-purpose flour
1/4 C sugar
1/4 t salt
1/2 C (1 stick) unsalted butter, cut into small pieces
For the filling
1 medium-sized lemon (i weighed the one i used, it was about 5 oz.)
1 1/2 C sugar
1/2 cup (1 stick) unsalted butter, cut into small pieces
4 large eggs
2 T cornstarch
¼ t salt
preheat oven to 350 and line a 9×9 metal pan with parchment, spray with baking spray or grease with melted butter.
make the crust: add the flour, sugar and salt to the bowl of your food processor. pulse until combined. add the butter and continue to pulse until the butter is fully incorporated and looks like a fine powder. empty the dough into your prepped pan and press firmly to form the crust. prick the surface with a fork and bake for about 20-22 minutes (lightly browned).
make the filling: rinse out your food processor bowl. thinly slice the lemon and pick out and discard the seeds. add the lemon and sugar to the food processor and puree. add the butter and continue to run the machine until it’s mostly smooth. next, add the eggs, cornstarch and salt and pulse until you have an even curd.
pour your filling over the crust and bake for 34-40 minutes. the filling should only be slightly jiggly and the edges and top will be lightly browned.
let the pan cool completely on a rack. then refridgerate until chilled. cut into squares and sprink with powdered sugar (if you want). these are delicious cold or room temp.