Lemon Bars
Crust
½ lb butter, room temp
½ cup sugar
2 cups flour
1/8 tsp salt
Filling
6 extra large eggs at room temp
3 cups sugar
2 Tbs freshly grated lemon zest (4-6 lemons)
1 cup frensly squeezed lemon juice
1 cup flour
Confectioners sugar for dusting
Preheat oven to 350. For the crust, cream the butter and sugar until light. Combine the flour and
salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-
floured board and gather into a ball. Flatten the dough with floured hands and press it into a
9x13x2 baking pan. Building up a ½ inch edge on all sides. Chill.
Bake the crust for 15-20 minutes, until lightly browned. Let cool on a wire rack, leave the oven
on.
For the filling, whisk together all ingredients. Pour over the crust and bake 30-35 minutes, until
the filling is set. Let cool to room temp. Cut into squares or triangles and dust with
confectioners sugar.
RASPBERRY SOUR CREAM TART
For crust
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling and topping
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam
Make crust:
Preheat oven to 375°̊F. Grind crackers and sugar in processor until coarse crumbs form. Add
butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom
and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to
touch, about 8 minutes.(NOTE: can burn quickly, keep a close eye on it and don't wait for it to
turn brown!) Cool crust on rack.
Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour
cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours.
(Can be made 1 day ahead. Cover; keep chilled.)
Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over
berries. Serve immediately or chill up to 3 hours.
Makes 8 servings
CHOCOLATE FONDUE FOR 2
1 lb calabut or other high quality semi sweet chocolate
1 pt heavy cream
2-3 oz flavored liquer (optional)
Break choc into chunks. Melt until smooth, add cream and whisk until combined. If you want
to add liqueur pour it in at this time. Pour into fondue pot, set at a medium flame. Serve with
fruit (Strawberries, raspberries, orange sections, peaches, apples, banana, lady fingers, cookies and/or pound cake. )
