Wednesday, March 21, 2007
Lemon Bars with Ginger Snap and Pistachio Crust
For some reason, it is refusing to warm up here in Seattle - the flowers have arrived, but you can't even smell them because it is so freakin' cold. This is all making my summer fever that much worse. I think that is where my hankering for citrus treats is coming from.
The original recipe for these bars uses lime and graham crackers, and came from Martha Stewart's Food magazine. They are quite fabulous done that way too.
For the crust:
-4 Tbsp salted butter, melted and cooled
-2/3 cup roasted and salted pistachios
-4 ounces VERY gingery ginger snaps
-1/4 cup sugar
-lemon zest from lemons used in your filling
Oven at 350 degrees, 8x8 pan lined greased and lined with parchment. Pulverize your gingersnaps in your food processor, then add everything else except the butter. Make a fine powder, then add the butter. Mix well, then press into the pan. Bake for about 7-10 minutes until it smells good and is beginning to brown. Cool on a rack for about thirty minutes.
For the filling:
-2 large egg yolks
-14 ounces of sweetened condensed milk
-1/2 cup lemon juice (about four small lemons)
Mix yolks and milk, then add juice. I found a fork works well for this. Pour the filling over the cooled crust, then bake until set, about 15 minutes, also at 350 degrees. Cool in pan on rack, then chill in refrigerator.
When it is time to snack, pull the entire slab out of the pan with parchment handles. Then slice and eat.
Yum. The filling is creamy - not rubbery like custard. The texture is what I always hope for with key lime pie. But the crust is truly the best part: spicy cookies and salty pistachios held together with butter...I'm not sure what else I can say.