Lemon Bars

This recipe is really cool because you use the WHOLE lemon. Maybe I'm the last one to have heard of this trend, but it works, and the result is a super delicious lemon bar - and you only have to get 2 kitchen tools get dirty! (Blender and mixing bowl)

Adapted from David Lebovitz's recipe. 

Crust:

3 oz butter

1 T canola oil

3 T water

1 T sugar

1/8 tsp salt

1/3 c whole wheat flour

1/2 c plus 1 T all purpose flour

Preheat oven to 375. Place all the ingredients except the flour(s) into an oven-safe bowl. I know this is weird. Put the bowl in the oven for about 15 minutes, when the butter starts to brown around the edges, remove bowl from oven, - be careful, the bowl is hot! - and add flours. Stir until dough gathers into a ball. Let cool for a couple minutes, then press into a parchment or foil lined 8 x 8 pan (don't pay attention to my tart pan below, that was a bad decision as the filling oozed under the crust because it didn't come up high enough on the sides of the pan.) Prick about 10x with a fork and bake for 10 (ish) minutes - until light brown. If you like a thick crust, you can 1 1/2 x this recipe. It makes a relatively thin crust as is.

Filling: Adapted from David Lebovitz, again. 

1 organic lemon, (2 if the lemons are small)

1 c sugar

3 T orange juice

3 eggs plus 1 egg yolk

1/2 tsp salt

4 tsp cornstarch

3 T melted butter

Preheat oven to 300. Dice lemon and remove seeds, place all lemon pieces in blender with the sugar and orange juice. Blend it up, don't be alarmed if a few lemon pieces remain. Add the rest of the ingredients and pour into the hot crust shell. Bake 25 min.