you make Lemon Bars!!
So when mom and dad came to visit a little more than a month ago, they loaded up our fridge with fruits and veggies to make fresh juice in the morning. We had apples, cucumbers, tomatoes, kiwi... and shit tonnes of lemons.
Our little fresh veggie corner was full to the brim!
Unfortunately, mom and dad were both getting over a severe cough so we ended up not blending juices for breakfast. I don't know how to explain this weird habit/tradition/belief that we grew up with. Americans don't seem to have heard of not drinking or eating anything cold if you have a cough. There are no real scientific explanations to the whole don't eat too much fruit X, Y, Z because it is 'heaty' for your body.
On the contrary, if you ask an Asian about the whole hot and cold habit/tradition/belief, most of the time, they would say that they do it because it is what they grew up with.
'Don't drink ice water because you are coughing', 'No ice-cream because you are coughing', 'Chocolate is heaty for you', etc.
It's basically and Yin and Yang balance in your body.You can read about it more over here. Chinese food therapy, Heaty food examples, Heaty & Cooling Foods
Anyways, back on Lemon Bars!
I was being productive in my off day today. I did Pilates on the mat at home, took a really nice a relaxing shower (something I probably do only once a week), played the piano, did the laundry, washed the dishes, caught up with my weekly guilty pleasure of SMASH, met up with friends, and baked!
Adapted from http://lemonchocolatesalt.wordpress.com
One 9x13 inch pan
2 cup flour
1/2 cup sugar
1/2 teaspoon salt
2 sticks (16 tablespoons) melted unsalted butter
1 teaspoon vanilla extract
1 heaping tablespoon cocoa powder
2 lemon, washed with baked soda (just a thing I do), then cut skin off (including white parts)
2 cup sugar
2 tablespoon freshly squeezed lemon juice
6 large eggs, room temperature
8 teaspoons corn starch
1/2 teaspoon salt
6 tablespoons melted unsalted butter
Optional: powdered sugar, for serving
1. Preheat the oven to 350ºF (180ºC).
2. Overturn an 9x13 inch pan on the counter, line with parchment paper to fit (use tape on the outside if necessary)
3. In a medium bowl, mix the flour, sugar, salt, 2 sticks of melted butter, and vanilla, stirring just until smooth.
4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.
5. Bake the crust for 24 minutes, or until it’s golden brown.
6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.
7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, salt, and 6 tablespoons of melted butter, and blend until almost smooth. (A few tiny bits of lemon pieces are normal and encouraged.)
8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.
9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Place in freezer for 30 minutes. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.
Storage: The bars will keep in an airtight container at room temperature up to three days or store in fridge. You can freeze the lemon bars as well for up to one month, wrapped with cling film, letting them come to room temperature before serving.
Turned out pretty yummy.
Look at ma babies, so pretty :)