Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
My mom made the most delicious lemon bars and I had to do a variation of them for my book, Kitchen Gypsy! I added a bit of almond flour for texture and extra egg in and some lemon zest to the filling. These are super-lemony and really tasty. Enjoy!
Crust- 1/4 cup confectioner’s sugar 3/4 cup all-purpose flour ¼ cup almond flour 1/8 teaspoon salt ½ cup or 8 tablespoons unsalted butter, out of the refrigerator 30 minutes
Filling- 4 large eggs 1 cup sugar 1/3 cup freshly squeezed lemon juice 1 tablespoon finely grated lemon zest 2 tablespoons all-purpose flour ¼ teaspoon baking powder Confectioner’s sugar
Preheat an oven to 350F. Butter the bottom and sides of an 8-inch cake pan and line the bottom with parchment paper.
Sift the confectioner’s, flour, almond flour and salt together. Add the butter and using two forks or a pastry cutter, cut the butter into the flour until the mixture starts to cling together. Sprinkle 1 tablespoon water over the dough and gather the dough together to form a ball. Using your hands, press the dough into the bottom and up 1-inch along the sides. Place in the freezer for 10 minutes.
After 10 minutes, bake the crust until light golden and slightly firm to the touch, 20 to 25 minutes. In the meantime, in an electric mixer, over medium speed, beat the eggs, sugar, lemon zest, flour and baking powder and mix well. Add the lemon juice and combine until well mixed.
Remove the crust from the oven and while it’s still warm, pour the filling into the warm baked crust. Bake in the oven until the filling is set and a knife inserted into the center comes out clean, about 20 to 25 minutes. Let cool to room temperature and dust the top with confectioner’s sugar.
P.S. Did You Make This Recipe? I’d love to see it! Just tag #WeirCooking when posting a photo of your recipe on Instagram and make sure to follow me, @chefjoanneweir.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!