Lemon Bars via Smitten Kitchen Adapted from The Barefoot Contessa Cookbook These are bold and tart lemon bars, ones I feel are best in smaller doses than Ina Garten suggests. I’ve made a few changes to the recipe–increased the salt in the crust, reduced the sugar in the lemon filling and an encouragement to grease your pan, […]
Posts Tagged / lemon
lemon cake
Lemon Cake via Smitten Kitchen Adapted from ‘Barefoot Contessa Parties!’ Yield: 2 loaf cakes (or one bundt) 2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature 2 1/2 cups (500 grams) sugar 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups (375 grams) all-purpose flour […]