Barnwood’s Best Lemon Bars

I know I have shared a lemon bar recipe before which was a bit more pf a short cut recipe. Great of you short on time and usually a little cost saving due to fewer ingredients…BUT…it’s no replacement for a really great, from scratch, recipe.

That what these babies are. Fresh made shortbread crust with a custardy lemon topping that is just amazingly creamy and the perfect blend of tart and sweet. Here’s what you’ll need.

Shortbread crust

  • 1 1/4 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons powdered sugar
  • 10 tablespoons butter, cubed. I ise mine cold but you can warm to room temperature for easier mixing.
Lemon Filling:
  • 4 lemons, juiced and zested
  • 8 egg yolks
  • 1 1/2 cups sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • powdered sugar, for dusting
  • Preheat your oven to 350F then butter and line an 8×8 inch baking tin, set aside. In a large bowl combine the sugars and the flour. Next using a pastry blender or large fork blend in the butter until you’ve reached the texture of coarse breadcrumbs. Continue to bring the shortbread together using your hands until the dough forms a ball. Transfer the shortbread dough to your lined baking dish and press into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.

Lemon Filling:
In a medium bowl combine the egg yolks, sugar, flour, baking powder, soft butter, lemon juice, and zest then mix to combine. If the mixture looks a bit separated, don’t be alarmed. Remove the crust from the oven then fill with the lemon filling. Bake for 40-45 minutes until the top has formed a crackle crust and is golden brown.Allow to fully cool before dusting with powdered sugar and cutting into squares, of ot’ warm at all it will melt into a horrible little messy altgough tasty pile. Cover and store in the fridge for up to 4 days. That’s it! Enjoy!!

National Pie Day…maybe…

Cruising through the twitter-sphere tonight I came across several tweets for National Pie Day. For some reason I thought National Pie Day was in March…but whatever! It’s a great reason to share a pie recipe right!

There are a few pies out there that I think of as old school recipes that you really can’t find in many cookbooks or video streams. So I thought I would share one of those tonight. This is a recipe for Lemon Coconut Impossible Pie!

So, what is an impossible pie? Glad you asked! The impossible pie first became popular in the 1970’s as a recipe printed on boxes of Bisquick, although the recipe itself dates back much earlier. Betty Crocker cookbooks point out that impossible pie’s were named so because they are impossibly easy to make since there is no need to create a crust. Early versions we’re coconut flavored showing the early southern origins of the original recipe.

Here’s what you’ll need to create this awesome custard pie!

2c. Whole milk

1c unsweetened coconut flakes

3/4c sugar

1/2c unsalted butter, melted

1/2c flour

4 large eggs

1/2 lemon zested and juiced

1 tsp vanilla

1 container of whipped topping (optional)

Preheat the oven to 350°F and lightly grease a 9in. pie plate.

In a mixing bowl beat on medium speed the eggs and sugar until thickened. Add in melted butter, milk, lemon zest and vanilla. Once well mixed add the flour slowly mixing well.

Pour into the greased pan, bake 40-50minutes. Once the center is cooked completely but slightly wobbly remove from the I’ve and allow to cool completely. Once cooled refrigerate for at least 2 hours or overnight.

Serve with whipped topping or by itself. Enjoy!

Light, flavorful, and healthy! 

I hit the dinner time trifecta tonight! Light but still filling, healthy, and tons of delicious flavor! If your dying for something different for dinner this is it! Lemon Garlic Shrimp with Asparagus! 

(Excuse the super classy paper plate lol)

Ready to cook?! Here’s what you need…

1lb med shrimp, peeled, deveined, and tails removed

1 lg bunch of asparagus cut into pieces

1Tbsp olive oil

1/2 tsp smoked paprika

3 lg cloves garlic

Salt and pepper to taste

1 lemon

1/4c flat leaf parsley chopped

1 pkg precooked long grain wild rice

2tsp butter

In a large pan heated to med high heat, add olive oil, salt/pepper, paprika, garlic and asparagus stir until asparagus is almost cooked through slice lemon add three slices to the pot, squeeze half lemon worth of juice in to mixture. Stir regularly to coat asparagus. Add shrimp and cook until pink. Add precooked rice and butter heat through stirring. Right before serving add the parsely and stir in one last time. Serve hot! Enjoy!!