Wednesday, April 13, 2011
We had a sunny day yesterday, which being unexpected was a very nice surprise and called for an impromptu tea party. My roommate Corey made scones and tea while I made lemon bars.
I found this great new recipe that turned out to be sunshine on a plate. It had a coconut shortbread bottom made with: 1 cup flour, 1/4 cup powdered sugar, 1/4 cup melted butter, 1/4 teaspoon salt, & 1/2 cup coconut. All mixed together and backed at 350 degrees F for 20 minutes.
The filling was 1 whole lemon (quartered) put into the food processor with 1 tablespoon flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 1 cup sugar, 2 eggs & 1/2 cup plain Greek yogurt. The filling was then poured over the hot crust & baked for another 20 minutes.
The Greek yogurt really made them creamy.
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