Big, Bold Lemon Bars with Toasted Coconut

Do you ever stumble upon a recipe with an enticing picture over these interwebs, and you HAVE to make that recipe right now?  Right now, as in, at the front of the line before countless dog-eared pages, bookmarks, and pins?  Yeah, me too, and this lemon bar recipe is an example of that.  When I ran across the recipe on FREUTCAKE, the enticing picture grabbed my attention, and the ingredient list held my curiosity.


On any given day, there’s a good chance I would pass over a chocolate-loaded brownie in favor of a good lemon bar.  I’m talking about a lemon bar with a buttery shortbread crust and a lemon layer that’s tart enough to make me pucker.  I had a feeling that these bars would not disappoint.  First, the crust is mixed with graham cracker crumbs and toasted coconut.  And then there’s the lemon layer that includes the zest and juice from eight lemons, twelve egg yolks, and four whole eggs.  [Read more…]

Lemon Ricotta Softies

I take some kind of treat to work most Fridays, and I can never guess what will be the best received.
Lemon Ricotta Softies

I could spend a couple hours putting together some fancy multi-layered bar on Thursday night, and by 5:00 the next day, the tray might still be half-full.  Or, I could run out of time on Thursday and spend five minutes whipping up a batch of Nutella Rice Krispie Squares on Friday morning and they might easily be gone by noon.  Go figure.

Lemon Ricotta Softies

When I saw these cookies over at The Way the Cookie Crumbles, however, I had a feeling they’d be a hit.  I have a similar recipe that uses sour cream to turn out a wonderfully soft, cakey cookie, and I knew the ricotta cheese would have the same effect, only possibly better.  Plus, you can never go wrong with the bright, citrus punch of lemon zest in the cookie as well as the glaze.

These lemon ricotta softies were indeed a hit.  One co-worker told me that they taste as fresh and bright as the way clean clothes feel.  Hmm, interesting.  I assure you these cookies do not taste like soap, but I think I get the connection.
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