Lemon Bars By Barefoot Contessa Ina Garten Food

PRESERVED LEMONS

Steps:

• Preheat the oven to 250 degrees F.
• Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON BARS BY : BAREFOOT CONTESSA ( INA GARTEN )

Steps:

• 1. Preheat the oven to 350° F
• 2. For the crust , cream the butter and sugar until light in the bowl of an electric mixer , fitted with the paddle attachment.
• 3. Combine the flour and salt and , with the mixer on low , add to the butter just until mixed.
• 4. Dump the dough onto a well-floured board and gather into a ball.
• 5. Flatten the dough with floured hands and press into a 9x13x2" baking sheet , building up a 1/2" edge on all sides. CHILL
• 6. Bake crust for 15 - 20 minutes , until very light browned. Let cool on a wire rack . Leave oven on.
• 7. For the filling , whisk together the egg , sugar , lemon zest , lemon juice , and flour. Pour over the crust.
• 8. Bake for 30-35 minutes , until the filling is set. Let cool to room temperature.
• 9. Cut into triangles and dust with confectioners' sugar.

LEMON ANGEL FOOD CAKE - BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.