HI! I’m BACK!
Okay: A few things…
First of all, HAPPY 2013! WOOO! YEEAAAHH!
I’m sorry that I didn’t share any awesome holiday recipes. But to be quite honest, I didn’t really do any holiday baking. Blasphemous, I know. I feel that I’ve let the baking community down. I have asked for repentance from the Baking Gods. I hope it has been granted. Thanks.
Also. I GOT A FOOD PROCESSOR FOR CHRISTMAS!!! It was literally the only thing I asked for. The only thing I really wanted. And I got it. I wanted to cry.
Here’s a picture!
YUP! I get to make all kinds of things! I can shred an entire block of cheese in 90 seconds! I hate cheese! But I did it anyway! I can slice carrots, cucumbers, and tomatoes at the push of a button! Best of all, I can now pulverize Oreos without smashing my counter and pastry dough will be more convenient. Yes. Forget those cheapy ass pastry blenders. I gots me a processah!
The other day I pulled in to my driveway and noticed the neighbor’s lemon tree growing over our fence. Naturally, I grabbed a few. I mean, what else do you do in that situation? And I’ve been wanting to make these lemon bars for so long. It was clandestine (such a good word).
The thought process behind adding rosemary was… um… OH! There’s this delicious jam that I love- Blueberry Basil Jam by Laura Ann’s Jams. She also has Blueberry Bay Leaf, Raspberry Habanero, and Grapefruit Tarragon. It inspired me to add a lovely herbal twist to the classic lemon bar. I love rosemary. And everyone knows that rosemary goes well with lemon… right? You know… like Lemon Rosemary chicken. Minus the chicken. And more delicious-er. Yeah? Yeah.
2 cups flour
1/2 cup powdered sugar
1- 1/2 Tbsp fresh rosemary
2 sticks unsalted butter, cold
2/3 cup lemon juice, preferably fresh squeezed (2 to 3 lemons)
1 1/2 tsp lemon zest
1 cup white sugar
1/3 cup brown sugar, packed
1 tsp vanilla extract
1/4 cup + 1 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350.
Prepare a 13×9 pan (I used glass). Butter or baking spray.
You’ll need to remove the needles from the rosemary sprig. Keep the needles, toss the sprig. Rinse them off and dry them on a paper towel. Chop them up. You can do this with a knife or put it in to the food processor with the other dry ingredients.
In a food processor (squee!) fitted with a dough blade, combine flour, powdered sugar, and rosemary. Mix until combined or until no full rosemary needles remain. Chop butter in to cubes and add to flour mixture in processor. Process until dough forms, becoming a crumb-like doughy mixture. If you don’t have a processor, you can use a pastry blender or just use your fingers to work the butter in until you have a crumb texture.
Now dump the dough in the pan. Press it in to the bottom of the pan, making sure to get an evenly distributed layer. Bake at 350 for 20-25 minutes, until golden brown. Remove and place on a wire rack.
Filling: (while crust is baking)
In a separate bowl, combine eggs, white sugar and brown sugar. Whisk until combined.
Pour the lemon mixture over the warm crust and bake until filling has set, 20-25 minutes.
Cool completely and sprinkle with powdered sugar. You can store it in the fridge for up to 2 days, covered.