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.

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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.

Apple Cider Donuts

I live in apple country and Apple Cider Donuts are a regional favorite. They can be purchased at many local establishments, but this NYTimes recipe is excellent and I can a dozen donuts for the same price as buying just 2 at a local orchard. Give them a try and discover for yourself why apple cider donuts are so popular.

Note: you can make this recipe with ground nutmeg from your pantry, but I highly recommend grinding the nutmeg fresh — it makes all the difference.

Items used to make this recipe:

(affiliate links)

• donut pan(s) https://amzn.to/3wIlVl9

• pure vanilla extract https://amzn.to/3DnJkvZ

• Baker’s Joy baking spray https://amzn.to/3DsuvZ6

• whole nutmeg https://amzn.to/3DnIGP5

• microplane grater https://amzn.to/3HFTwlX

• large disposable pastry bag https://amzn.to/3JsNJ4n

• pastry brush https://amzn.to/40haz4Z

• mini electric donut maker https://amzn.to/3RgHym9

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Apple Cider Donuts

makes 12

Printable Recipe

Ingredients

Donuts:

• 1 3/4 (225g) cups all purpose flour

• 1 1/4 teaspoon baking powder

• 3/4 teaspoon fine table salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon freshly ground nutmeg

• 10 tablespoons unsalted butter, room temperature

• 3/4 cup light brown sugar

• 1/4 cup white granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1/2 cup apple cider

Topping:

• 6 tablespoons unsalted butter, melted

• 1 teaspoon ground cinnamon

• 1/2 cup white granulated sugar

Directions

To Make the Donuts:

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

2. Prepare donut pan(s) with nonstick baking spray like Baker’s Joy.

3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and white granulated sugar until light in color and fluffy in texture.

5. Add the eggs, one at a time, until each in fully incorporated; scrape down the sides of the bowl as needed.

6. Add the flour mixture and mix until no traces of dry ingredients remain.

7. With the mixer on medium-low speed, add the pure vanilla extract and apple cider and mix; scrape the sides of the bowl as needed, until the mixture is homogeneous.

8. Pour the batter into a very large disposable pastry bag or a gallon-size freezer bag (see notes below); clip a 1/2-inch opening in the bag and fill each donut pan(s) about 2/3s full with the batter.

9. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

10. Remove from oven and rest for 5 minutes before dipping in melted butter and cinnamon sugar mixture.

To Finish the Donuts:

1. In a medium bowl, whisk together sugar and ground cinnamon.

2. Brush warm donuts in melted butter and immediately toss in cinnamon sugar mixture.

Notes

1. I strongly recommend using freshly grated nutmeg for this recipe. Whole nutmeg will keep indefinitely in a cool dry place. I keep mine in a glass jar and grate it as needed using a microplane grater.

2. For the most mess-free way to fill the donut pan(s), use a very large disposable pastry bag (at least 18-inches) or a gallon-size zip top FREEZER bag (storage bag seams tend to break). Place the pastry bag in a tall vase to fill.

3. To make apple cider muffins, bake batter for 15-20 minutes in a standard muffin pan instead (this pan is my favorite) — recipe will make 12 muffins.

4. To make mini donuts, use an electric donut maker.

5. I prefer to use a silicone pastry brush over a standard one when dealing with greasy/oily ingredients because I find it easier to clean the silicone bristles.

adapted from nytimes.com