If you love sweets, this is a must-have book to add to your cookbook collection.
Matt Lewis and Renato Poliafito, run a scrumptious little bakery called Baked in Brooklyn, NY. On my trip to visit Hannah last year, we went to try some of these goodies in real life.
For Jill's Bachelorette season finale party last night, I made Lemon Lime Bars. I didn't use as many eggs as the recipe called for because I was short a few (who has 14 eggs on hand?) but I don't think it really made a difference.
Lemon Lime Bars
Baked: New Frontiers in Baking
Makes 24 bars
1 cup sweetened shredded coconut
2 cups graham cracker crumbs (about 15-17 crackers)
2 tablespoons firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
Lemon Lime Filling
11 large egg yolks
3 large eggs
1 3/4 cups sugar
3/4 cup fresh lemon juice
2 tablespoons lime juice
2 tablespoons grated lime zest
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into 1" pieces
1/3 cup heavy cream
Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9 x 13" baking pan or spray it with nonstick spray.
On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7-10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.
Make the Lemon Lime Filling:
Increase the oven temperature to 325 degrees F.
Put the egg yolks, eggs, sugar, lemon, and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.
Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled rust. Use a rubber spatula to press the curd through the sieve.
Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.
Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.
Bars will keep in the refrigerator, tightly covered, for 2 days.