Meyer Lemon Curd Bars

 

Meyer Lemon Curd Bars

Make These Lemon Bars.

Just do it.

There isn't much to say about it.
So, go. Make them!

I like lemon bars made with cooked curd because the lemon flavor is just soooo much more intense. 

I used Meyer Lemons. Look at that color!!! I didn't sprinkle powdered sugar on top because...that color!

This is a Cook's Illustrated recipe - found on Leites Culinaria:  http://leitesculinaria.com/3357/recipes-lemon-bars.html

I made these as part of a gift package I brought to one of our libraries. It's a small library... hope this was enough for the eight person staff! I made some to go boxes too...because it's good to share. :)

What are you doing still reading this post?! Get the recipe, grab lots of lemon and eggs, and make it! :)

French Yogurt Cake with Lemon Curd (Tuesdays with Dorie)

For this week's Tuesdays with Dorie selection, Liliana of My Cookbook Addiction selected French Yogurt Cake with Marmalade Glaze on pages 224-225 of Dorie's book, Baking: From My Home to Yours.

My Open Letter

Dear Liliana,
How did you know? How did you know that this cake is my soulmate? I love this cake! I want to try it on a plane, in a train, and with orange zest, strawberries and mint, and with some lime.

Thanks for a great pick. - Mary the Food Librarian

I made mine with Greek yogurt from Trader Joe's and baked it in a 9" cake pan.
I split the layer and layered lemon curd in the middle.

I just topped it with powdered sugar...Dorie uses lemon marmalade and that sounds delicious too!

Be sure to check out the other Tuesdays with Dorie bakers and Happy St. Patrick's Day!

Coconut Layer Cake (Everyday Food)

Coconut Layer Cake with Lemon Curd Filling

As I mentioned in this early post, I want to make the four cakes from "The Best Cakes" episode of Everyday Baking. I made the Spiced Carrot Cake in February, and here is cake #2: Coconut Layer Cake.

Coconut Layer Cake recipe on the Everyday Food website and on Martha Stewart's website.

This recipe has two layers of basic vanilla cake, seven minute frosting and a frosting/lemon curd filling. It said to use store bought lemon curd and although I have a basket full of Meyer Lemons, I felt like picking up this jar at Trader Joe's (it is way good and only $2.99).

I just love the Seven Minute Frosting - egg whites, sugar, corn syrup, cream of tartar can turn into magic frosting! This is the second time I made it...and both times missed the part about beating it off the heat (after beating it over a double boiler for 7 minutes) for another 3-5 minutes to cool it down. I just slathered on hot frosting...oops. I also like bringing out the old school plug in mixer! I think there is a 30 year old patina on it!

The lemon curd/frosting filling is covered with coconut. I'm not a fan of shredded coconut so I tend to scrape that part off! :)

Recently, I made the Southern Coconut Cake from Sky-High Cakes. I think a combo of these two cakes would be perfect. Sky-High has a great cake - it is made with cake flour and coconut milk...it is soft and delicious. I do like the addition of lemon curd in this one and the frosting was light. I messed up the Sky-High frosting so I threw on a cream cheese frosting. I think either the seven-minute or cream cheese frosting would be good...and, of course, without those pesky coconut strands (but I think some would balk at that! :)

Coconut Layer Cake

Recipe for Coconut Layer Cake