Mixing up posts is always a challenge for me, as I tend to go through phases of 'cooking frenzies' that are focused on one type of cuisine or one area of cooking - soups, stews, baking, roasting, pasta dishes ... you get the idea. SOOOO. I have been consciously trying to mix up the post types. And today ... is baking day!
I don't know about you, but I am getting ready for holiday menus, church fair baking, holiday gift boxes and hostess gifts. This year I've been questing for different cookies and cookie bars, new breads, and savory tidbits. Since it's a rainy and snowy day (Yes, sloppy wet snow is coming down!), I am hangin' in the kitchen and working on a new lemon bar recipe. I'm thinking these lemon bars will be a welcome flavor change from the heavily spiced and chocolate cookies that sit on so many holiday cookie plates. Let me know what YOU think!
For your inspection ... make a cup of tea and have a warm lemon bar.
1½ c. flour
½ c. light brown sugar, firmly packed
¼ c. sugar
¾ c. butter
1 c. old-fashioned oats
½ c. chopped walnuts
8 oz. softened cream cheese
¼ c. vanilla sugar (I used two small envelopes of pre-made product)
3 tbsp. lemon juice
1 tbsp. lemon peel
Making the Lemon Bars:
1. Preheat oven and grease a 13 x 9 inch baking pan.
2. Pulse the flour, sugars, and butter in the bowl of a food processor until the butter resembles crumbs.
3. Add the oatmeal and the nuts and pulse until the dough begins to clump.
4. Measure out 1 c. crumb mixture and set aside.
5. Press the rest of the crumb mix into the bottom of the prepared pan and bake for 15 minutes.
6. In a mixing bowl, beat the cream cheese, egg, vanilla sugar, lemon zest, and lemon juice until smooth and creamy.
7. Spread the lemon mixture on the hot crumb crust, dust the top of the lemon with confectioner's sugar, top with the reserved crumb mixture.
8. Return to the oven and bake for 25 minutes.
9. Remove and cool completely. Dust with more confectioner's sugar before slicing into bars.