Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

Adapted from an Ina Garten Recipe in The Barefoot Contessa

I adore lemon desserts. Lemon tarts, lemon mousse, lemon scented shortbread, well, you get the idea. My daughter asked me if I had even made lemon bars. I had but the recipe was too long and complicated and I wanted something simpler. These are just scrumptious. I came across an easy, quick recipe in one of Ina Garten's books and adapted it slightly. The principal difference is that I have used less sugar in both the crust and filling, less flour in the filling, and added lemon zest and pistachios to the crust. They keep really well, and are just about perfect with an afternoon cup of tea, or a morning coffee says my daughter! I hope you enjoy them as much as we do.

 

For the crust:

8 oz unsalted butter, at room temperature

2.5 oz  (1/3 cup) granulated sugar

8 ½ oz (2 cups) unbleached all-purpose flour

2 tablespoons chopped pistachios

Zest of 1 lemon

1/8 teaspoon kosher salt


For the filling:

6 large (or 7 medium) eggs at room temperature

2 1/3 cups granulated sugar

Zest and juice of 5-6 lemons to yield ¾ cup freshly squeezed lemon juice

3/4 cup flour

Confectioners' sugar, for dusting.
 

  1. Preheat the oven to 350 degrees.
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Add the flour, chopped pistachios and salt and, with the mixer on low, mix until just combined. Place the dough into a parchment lined 9 by 13 by 2-inch baking pan. Flatten the dough with floured hands and press it, building up a 1/2-inch edge on all sides. Chill for 10 minutes.
  3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is just set. Let cool to room temperature.
  5. Cut into squares and dust with confectioners' sugar.
© PASCALE'S KITCHEN ONLINE, LLC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY POLICY
cart
powered by m27