Yesterday was a big news day...Barbara Walters was all over the morning shows talking up her 20/20 program that was going to feature Ryan O'Neal talking about Farrah ... saying she was in the final phase of her life...and then the news broke that she passed away. She was never on the A-List in Hollywood but I was glad to see she made the headlines on MSN...and then Michael Jackson, with his poor timing, upstaged her. Hardly a mention of her after about noon...and the Barbara Walters expose was pulled in favor of a Michael Jackson tribute - which almost every channel featured...hey, I know he was the King of Pop, and I loved his music as much as anyone...but did he ever pose in a red swimsuit? Oh, he probably did...but did he ever have hair that had it's own weather system because it was so big? Oh, he probably had that too...but really, couldn't he have waited just ONE MORE DAY?!? I felt bad for Farrah's family and friends...she was an icon in her own right and leave it to the Hollywood to teach us all a good life lesson...there is always SOMEONE who is more famous, richer, younger, thinner that can take away your headlines...dead or alive...but these Lemon Bars will make you not care.
Starting with packaged Pecan cookies, these bars are a bit different from the traditional Lemon Bar...they are richer with a bit more "chew" which is always a good thing! Crushed Pecan cookies with butter form the crust...you'll want to just eat this by itself but add the topping, please.
Each bite is like a little bit of summer...and when it's just 65 degrees outside I try to get summer in any way I can...even if I have to EAT it!
Lemon Bars With a Pecan Cookie Crust - ME
For Crust:
1 package (16 oz.) Pecan Shortbread Cookies (any brand)
1 stick butter, melted
For Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 teaspoon baking powder
4 eggs, lightly beaten
1/2 cup lemon juice (fresh or bottled)
pinch of salt
zest from half a lemon
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch pan. To make crust, put the cookies in a food processor and process until they are just crumbs. Add the melted butter and process until well combined, about 10 pulses. Pour crumb mixture into prepared pan and press down over the entire bottom of pan. Bake for 20 to 25 minutes or until slightly firm when touched and golden. Remove and let cool slightly.
While crust is baking, prepare topping. In a large bowl combine sugar, flour, baking powder and salt, whisk to combine. In a small bowl, slightly beat the eggs and add lemon juice and zest. Pour the egg mixture into the dry ingredients and stir to combine with a wooden spoon. Pour this mixture on top of warm crust. Bake for 20 to 25 minutes or until center is set. Remove to a rack to cool completely. When cool, slice into bars and dust with confectioner's sugar. Refrigerate until serving time.
"No matter how complex your day, you still get to choose what you have for lunch." ~ Denny Crane
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One year ago today: Watermelon Cookies
