Lemon Bars

It’s a good thing citrus season falls in the middle of winter because right about now, I could use a little sunshine (and a good hit of Vitamin C). This recipe is extremely easy to make so if you need to put a little happy in your day, grab a bag of lemons and start baking.

Items used to make this recipe:

(affiliate links)

• 9x13 commercial cake pan https://amzn.to/3jpHFix

• citrus press https://amzn.to/40c5Z8p

• citrus juicer https://amzn.to/3DtGu8u

• pure vanilla extract (you deserve the good stuff) https://amzn.to/3wHFAS3

• non-melting confectioner’s sugar for humid climates https://amzn.to/40a73JT

• gluten-free flour https://amzn.to/3Jwrzyw

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Lemon Bars

makes one 9x13 cake pan

Printable Recipe

Ingredients

Shortbread Crust:

• 1/2 pound (16 tablespoons) unsalted butter, room temperature

• 2 cups all purpose flour (or gluten-free flour)

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon fine sea salt

Filling:

• 3 cups granulated sugar

• 1 cup all purpose flour (or gluten-free flour)

• 6 large eggs, room temperature

• 1 cup freshly squeezed lemon juice

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon fine sea salt

Garnish:

• confectioner’s sugar (or non-melting conf. sugar) for dusting

Directions

To make the crust:

1. Preheat oven to 350F and place rack in center position,

2. In the bowl of a stand mixer fitted with the paddle attachment, combine all the crust ingredients until no traces of dry ingredients remain.

3. Press dough evenly into bottom of uncoated 9x13 aluminum cake pan.

4. Bake for 15-20 minutes, then remove from oven and reserve while you make the filling.

To make the filling:

1. In a medium mixing bowl, whisk together the sugar and flour until no lumps remain.

2. Add the remaining filling ingredients and whisk until smooth.

3. Pour filling over prebaked crust and return to oven for 30-35 minutes or until the filling is set.

4. Allow to cool completely in pan (chill if desired) before serving.

To serve:

1. Just before serving, sprinkle with a layer of confectioner’s sugar, then cut and serve. In humid climates, consider non-melting confectioner’s sugar. Bars are best served the day they’re baked as the shortbread crust will become chewy after that.

2. Store leftovers in an airtight container in the refrigerator for up to a week. They can safely be kept at room temperature, but chilling keeps the filling firm and easy to handle.

Notes

• This recipe can easily be made gluten free by using gluten-free flour instead of all purpose flour. Substitute equally.

• Serve these bars the same day they are baked. You can still eat them a few days later, but the crust will absorb moisture from the lemon filling and become chewy.

• Wait until the bars are completely cool before dusting with confectioner’s sugar. If you live in a humid climate, you might prefer dusting with non-melting confectioner’s sugar.

Pumpkin Spice Latte Cupcakes

I had the pleasure of hosting a baby shower recently and the mom-to-be specifically requested these yummy cupcakes. The warm spices and espresso powder are a wonderful combination. Bring it all home by topping with espresso whipped cream and a chocolate covered espresso bean. A coffee lover’s delight.

Items used to make this recipe:

(affiliate links)

• commercial muffin tin https://amzn.to/3HoH3BM

• my favorite greaseproof cupcake liners https://amzn.to/4084LuC

• #20 portion scoop https://amzn.to/3JtmgQk

• 100% pumpkin puree https://amzn.to/40f4QNf

• pure vanilla extract (use the good stuff) https://amzn.to/3XPycAb

• espresso powder https://amzn.to/3jbuYYR

• disposable pastry bag https://amzn.to/3Dw3G6b

• 1M piping tip https://amzn.to/3XXe6nO

• chocolate covered espresso beans https://amzn.to/3kUlUI6

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Pumpkin Spice Latte Cupcakes

makes 12 cupcakes

Printable Recipe

Ingredients

Cupcakes:

• 1 1/3 cup all purpose flour

• 1 1/2 tablespoons espresso powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon fine table salt

• 1 cup 100% pumpkin puree

• 1/2 cup white granulated sugar

• 1/2 cup dark brown sugar

• 1/2 cup vegetable oil

• 4 large eggs

Coffee Whipped Cream:

• 2 cups heavy cream

• 1/2 cup confectioners sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon espresso powder

Directions

To Make the Cupcakes:

1. Preheat oven to 350F and place rack in center position.

2. Line muffin tin (this one is my favorite) with cupcake liners; set aside.

3. In a medium bowl whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice (a simple recipe can be found here), and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the 100% pure pumpkin, both sugars, and vegetable oil; then add the reserved flour mixture just until no traces of dry ingredients remain.

5. Add the eggs, one at a time, beating until each is incorporated, scraping down the bowl a time or two to makes sure the mixture is homogenous.

6. Use a #20 portion scoop to fill each cupcake liner and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove muffin tin from oven and rest for 10 minutes before turning cupcakes out to cool completely on a rack.

To Make the Coffee Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, confectioner’s sugar, vanilla, and espresso powder until whipped cream holds its shape well.

2. Top completely cooled cupcakes with generous amounts of coffee whipped cream. A disposable pastry bag fitted with a 1M piping tip makes a very nice decoration.

3. If desired, garnish each cupcake with a chocolate covered espresso bean.

adapted from table for two