Katie Courics Lemon Bars Food
KATIE COURIC'S LEMON BARS
I tore this recipe out of People magazine in the May 14, 2012 edition. Katie Couric says this recipe is a tradition and the perfect treat for Mother's Day. They are a little cakey on the bottom and then gooey like a delicious lemon pie and tart like lemon drop candies. I used cake flour and got great results. You can use all purpose flour as well. Delicious!
Provided by pamela t.
Categories Dessert
Time 50m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a 13"x9" baking pan; set aside.
- In a food processor, blend confectioners' sugar, 2 cups flour and salt.
- Add butter and pulse until the mixture is crumbly.
- Press into baking pan and bake for 20 minutes.
- Remove from oven.
- Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined.
- Stir in lemon rind.
- Pour this mixture on top of baked mixture; bake an additional 25 minutes.
- Cool completely and sprinkle with sifted confectioners' (powdered) sugar.
- Cut into squares.
KATIE COURIC'S LEMON CHICKEN
If you love lemon, this is your recipe!
Provided by Daune (pronounced "Dawn") Browne
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- 1. Pound chicken breasts with meat mallet to a uniform 1/3-inch thickness. Season on both sices with salt and pepper. Place flour on a large plate and dredge chicken lightly in the flour, shaking off excess.
- 2. Meanwhile, in a large saute pan over medium-high heat, melt the butter and oil until it sizzles. Add the chicken breasts and saute, turning once or twice, until almost cooked through and chicken is golden on both sides, about 3 to 4 minutes per side. Remove chicken and set aside.
- 3. Whisk the 3 tablespoons flour into drippings in pan and cook, stirring for 1 minute. Whisk in lemon juice and chicken stock. Bring to a boil, then reduce heat to a simmer. Return chicken to pan to finish cooking until juices run clear, and let sauce reduce until thickened. Season to taste with salt and white pepper.
- 4. Spoon sauce over chicken to serve Garnish with chopped parsley and lemon slices. Serve over noodles or rice (Katie likes Basmati rice).
KATIE COURIC'S LEMON BARS
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees Fahrenheit. 2. Lightly grease a 13"x9" baking pan; set aside. 3. In a food processor, blend confectioners' sugar, 2 cups flour and salt. 4. Add butter and pulse until the mixture is crumbly. 5. Press into baking pan and bake for 20 minutes. 6. Remove from oven. 7. Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined. 8. Stir in lemon rind. 9. Pour this mixture on top of baked mixture; bake an additional 25 minutes. 10. Cool completely and sprinkle with sifted confectioners' (powdered) sugar. 11. Cut into squares.
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