Sweet, tart for sweet hearts

My dad has a lemon tree in his backyard that’s abundant with fruit this time of year. Every winter I try to find as many ways as possible to use them. I frequently make lemon meringue pie, lemon cookies, lemon cake, and lemon sauces for fish and vegetables, but I’m especially fond of lemon bars.

If you are looking for a dessert for Valentine's Day that's not chocolate, you can stop looking. Lemon bars have a crisp buttery cookie-like crust, and a filling with enough tart to wake up your tastebuds and enough sugar to satisfy that sweet tooth. Your sweetheart will love them.

LEMON BARS

For the crust:

1/2 pound butter (2 cubes)
1/2 cup powdered sugar
2 cups flour

For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting


Preheat the oven to 350 degrees F.

Pulse the butter, flour and powdered sugar in food processor until it is the consistency of corn meal. Pour into 9 X13 X 2 inch pan and press evenly into bottom, building a ½ inch edge on all sides.


Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool slightly on a wire rack. Leave the oven on.
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 set. Remove from oven and lightly dust with confectioners' sugar. Let cool to room temperature.

Cut into rectangles or triangles and lightly dust again with confectioners' sugar.

Makes approximately 25 bars.

Sweet, sweet, the desserts that you gave to me

We are already well into January of a new year and most of us have been busy with chores that we put off during the holidays. During this time, your faithful correspondent has been thinking up recipes to make 2010 fun and exciting for your dinner parties or quiet evenings at home.

We have many options during the winter months, from dishes that warm your souls and fill your stomachs to sweet, sweet desserts that are pleasurable to view as well as to taste. We’ll explore all these possibilities. But I’ve decided to offer up a dessert.


This dessert is a coconut cheesecake. I found the recipe in the Fresno Bee in 1996, but it took me 14 years to get around to baking it. I decided to try it for one of our Christmas Day desserts this season and was very pleasantly suprised. I wasn't sure I would like the texture of coconut in a cheesecake (which is suppose to be smooth and creamy) but was delicious.

This recipe was submitted from Joanne Harland when Harland's Restaurant was at its peak. I'm so glad I hung onto it all these years. So were the cheesecake lovers in the family.

COCONUT CHEESECAKE

CRUST:
1 package macaroon cookies, crushed
3 Tbsp. melted butter

Combine crumbs and butter and press into the bottom of a 10 inch springform pan, which has been sprayed with cooking spray. Chill the crust while preparing the filling.

Preheat oven to 325 degrees.

FILLING:
2 pounds cream cheese, room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
1 (15 ounce) can cream of coconut
1 cup whipping cream
1 cup sweetened shredded coconut

Beat first 4 ingredients until well blended, add cream of coconut, cream and coconut. Beat just until blended. Pour into crust. Bake until puffed and golden, about 1 1/2 hours. Remove from oven, cool completely. Refrigerate until well chilled.