Summer in a Jar!

Summer is a mere few weeks away, finally! I cannot wait to be done with school so I can be sitting by the beach with my toes in the sand listening to the waves crash rhythmically as I tend to some much needed R&R.

This weekend I wanted to make something that really screamed summer! Summer for me is in Kiawah Island, SC. I’ve been spending my summer there since I was seven years old. The average temperature hangs around 88 degrees with the sun always blazing hot during the day and on some days followed by a nice cool down rain in the early evening, just enough so that you can have a nice peaceful, comfortable dinner.

Right on the outskirts of the island is a great little farm stand called Rosebank Farms. They always have fresh local produce, grown in their surrounding fields. This farm has the most amazing fruit selection. They’re always perfectly ripe and ready to eat. Many times, I find myself leaving with some fruit to bring home and I end up finishing the entire thing before I even get back to our house. The aromas are just so pungent, you can’t resist.

Two types of produce you will almost always find in abundance during the summer are strawberries and rhubarb. These ingredients go hand in hand. The super sweet juicy strawberries paired with the complex, fibrous tartness of the rhubarb is simply delightful.

Sitting at home watching the rain trickle down, pitter-pattering against the rooftop, I felt a sudden motivation, burst of energy to make a dessert that will bring summer. It’s an avid cook’s way of doing the rain dance; (the dance you do as a child with your shirt inside out, to kindly ask Mother Nature not to pour rain on your parade the following day. This was of course at an age when meteorology was not a word or a concept in my repertoire.)

With this internal drive, I coined up the perfect idea for a summery snack, strawberry rhubarb jam! True summer in a jar. There are very few things that say summer to me like a fresh basket of strawberries and a few stalks of rhubarbs.

Strawberry-Rhubarb Jam

(Adapted from Food52)

Yields 9 ½ pint jars

4 cups rhubarb

4 cups chopped strawberries

2 cups grapefruit juice

2 cups sugar

2 packages no sugar added pectin

Sterilize your jam jars and put them aside, ready to be filled. Put two spoons in the freezer.

Bring the rhubarb and grapefruit juice to a boil in a large heavy pot. Turn it down to a simmer and allow it to cook for several minutes until the rhubarb softens. Meanwhile whisk the sugar and pectin together, set aside.

Add the strawberries to the pot and return to a boil. Turn down the heat to a simmer for several minutes until the strawberries are soft. Then whisk in the sugar and pectin and bring to a boil yet again. Stir to avoid scorching and to beat down any foam.

Turn the heat back down to a simmer, and pour a little jam onto the back of a frozen spoon. Run your finger through it, if the path stays open you are done, if it doesn't, simmer awhile longer and then re-test.

Fill your jam jars leaving about 1/4 inch at the very top. Wipe the rim and place the tops on top and secure with the rings. Since we didn’t seal them to open with a pop, like most commercial jams; place it in the fridge to store.

I hope you enjoy a little taste of summer! 

If An Angel Asks for a Cake You Must Give Her...

Angel Food Cake. The name could not be more perfect. The cake so light and fluffy it might as well be served at an angel’s birthday party. I have always loved the dense yet, airy contraction of this cake.

As a child roaming around the grocery store with my mom, bored out of my mind, I made it my duty to find anyway to get that infamous cake from the bakery section into our cart. Sometimes I pleaded, sometimes I begged, I even sat in the middle of the aisle with my arms folded across my chest and my legs Indian style until my mom put it in the cart herself (I really love this cake). I would sneak it in behind other items or stealthy put it in the bottom section of the cart next to the water cases.

You might be questioning why I had to go to such lengths to have such a delectable cake; well, I wanted this cake every night, of every week and I mean, there’s only so many variations of a store bought angel food cake, so as you might of guessed, my parents got bored of it.

Since my mom is an avid cook and also dabbles in the art of baking, we made a deal, quite the Faustian bargain. She promised me a weekly bake session of this cake. I finally got a taste of a homemade angel food cake (the store bought one cannot even compare) and my mom didn’t have to leave me at home anymore when she went to the grocery store. This worked out great for the both of us.  

I soon got over my Angel Food Cake obsession and with age, it became a more moderate enjoyment. This is the first time that I have actually made Angel Food Cake totally independently. It was quite exciting. The cake is 75% egg whites; this recipe uses 11. Nearly a dozen, amazing right? You also need some sugar, flour, a dash of salt, a flavoring of vanilla and lastly cream of tartar. The cream of tartar is used to stabilize the eggs, so they keep their shape. Another strange yet fascinating aspect of this cake is the cooling process. This cake is cooled upside-down. This ensures that the cake keeps its shape and doesn’t sink in. So have faith, it won’t fall out, trust me! Also, you don’t grease the pan, which is a tube pan by the way. I know this idea is totally foreign, and you might think that the cake will never come out, but as it cools it separates from the pan on its own.

Angel Food Cake

(Adapted from Ina Garten)

Yields 1 Tube Pan Cake

2 cups sifted superfine sugar (about 1 pound)

1 1/3 cups sifted cake flour (not self-rising)

1 1/2 cups egg whites at room temperature (10 to 12 eggs)

3/4 teaspoon kosher salt

1 1/2 teaspoons cream of tartar

1 teaspoon pure vanilla extract

(Note: to make the superfine sugar, put about 2 ½ cups or sugar into the food processor and grid until almost a powdery substance. Place a kitchen towel over the top of the processor to make sure the powdery residue doesn’t get all over the counter.)

Preheat the oven to 350 degrees F. Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. Reduce the mixer to medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Return to high speed and beat for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. 

Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. 

Be sure to rotate the bowl while folding to incorporate all the flour mixture. Continue adding the flour in three equal additions, sifting and folding until it's all incorporated.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.

I paired this divine cake with some homemade vanilla whipped cream and some macerated berries.

Berries

1 ½ -2 pints strawberries

½ pint blueberries

½ pint blackberries

1-1  ½ tablespoons superfine sugar

Clean all the fruit with cold water. Cut off the top of the strawberries with the leaves and quarter them. Put them in a bowl, and pour the sugar over the strawberries in ½ tablespoon increments, tossing them with a spoon in between. Continue to add sugar until the strawberries are just sweet enough, its personal preference. Place the strawberry-sugar mixture in the fridge for about 30 minutes before adding the other two berries.

Homemade Whipped Cream

½ pint heavy cream

1-1  ½ tablespoon confectioners sugar

1 teaspoon vanilla extract

Incorporate all three ingredients taste the mixture and alter to your liking. Place the mixture in a standmixer fitted with a whisk attachment on medium-high speed and whip until it forms medium stiff peaks, about 3-5 minutes. Be sure to keep your eye on the mixture while it’s whipping in the mixer. Place in the fridge until you are ready to serve.

To assemble this dessert, place a slice of cake on a plate, generously spoon some fruit on the descending slope of the cake and finish with a dollop of the whipped cream. Be kind to yourself, you just slaved in the kitchen making this dessert, the least you can do is enjoy it a lot and a lot of it!  

It was SO good! Please, for me, don’t be intimidated by this cake, just try it out, it is totally, 100% worth it and fairly simple all things considering. You will never buy another store bought version again!

Enjoy! 

A Madeleine, Mademoiselle?

A dessert that I’ve always enjoyed is the famous French Madeleine, a traditional small cake popular in many French bakeries. Now a-days, you can even find madeleines mass-produced on sale at Starbucks. One might describe Madeleine’s as a cookie but in French cuisine, they are a petite sponge cake in a shell-like shape (due to the molds they are baked in). Many people both bakers and tasters, enjoy madeleines so much because they are so easily adapted. The light sponge cake is truly a blank canvas for any flavor you desire. Traditional recipes include nuts, chocolate, and citrus-zest.

I decided to create a very traditional flavored madeleine using clementine zest. Although clementines aren’t typically used to infuse flavor in these miniature cakes, they are so similar to an orange, whose zest is commonly utilized, so the interpretation is nearly the same. 

What makes this dessert so perfect is their inherent moistness accompanied by a light, fluffy texture. The cake flour used in the recipe is the secret ingredient to any airy cake with a tender crumb. Cake flour has less protein in it than most other flours, which helps create that light, sponginess, thus, in a cakey-cookie such an ingredient in essential!

Probably the most difficult and crucial step of madeleines is the very last step, getting the cakes out of the pan. In Cook’s Illustrated’s recipe, they make this aspect of the recipe the most important by properly coating the molds with butter and flour. Butter should be applied to both the inside of the molds and also the edges. Another trick they suggest is to release the cookies immediately after baking from the molds so they don’t stick as they cool.

These cookies are best served fresh out of the oven; the warm buttery exterior amplifies the refreshing, bubbly Clementine zest that is distributed all throughout the little, seashell cakes. They are the perfect finger food for an outdoor afternoon tea or a lunch box treat for children. I know you’ll love them as much as I do!

Clementine Madeleines

(Adapted from Cook’s Illustrated)

Yields 12 Cakes

1/4
cup of unbleached all-purpose flour

1/4
cup cake flour


Pinch of salt

2
large egg yolks

1
large egg

1/4
cup granulated sugar

2
teaspoons clementine zest

1 1/2
teaspoons vanilla extract

4
tablespoons unsalted butter, melted

Adjust oven rack to low center position; heat oven to 375 degrees. Coat the molds by mixing two teaspoons of melted butter with one teaspoon of all-purpose flour. Brush the molds and rims thoroughly, but not thickly, with this mixture. Sift both flours and salt together in small bowl and set aside.

Beat egg yolks with whole egg in a stand mixer fitted with a paddle attachment on high speed until light yellow and fluffy, about 3-5 minutes. Add sugar, clementine zest, and vanilla and beat until a ribbon-like trail forms from the beaters, about 3-5 minutes. Gently fold in flour mixture, then melted butter.

Spoon batter into molds and bake until tops are golden and cakes spring back when pressed lightly, about 10 minutes. Turn madeleines onto cooling rack; cool to room temperature. (Can be stored in airtight container up to 3 days or frozen up to 1 month.)

Enjoy! 

Some More S'mores Please!

Hello All!

This past weekend I thought I’d do a little twist on a childhood favorite, the good old campfire classic: the infamous s’more. The delectable dessert was created right around the turn of the 20^th century when the commercial marshmallow fad first began. In attempt to create a new innovative way to enjoy this fabulous treat the s’more was born! The name s’more was coined up because everyone always wanted “some more” and through American colloquialism the name was quickly simplified to s’mores.

Although it is completely un-American to not know the “complex” construction of a s’more, I will quickly describe it to those of you who living under a rock. First and foremost, you have to toast the marshmallow. Despite the deceivingly simple perception, this component might be the most important and also the most subjective. The length of toasting is completely determined by personal preference but the art of toasting, on the other hand, is all about technique. One must be very careful as to where they place their marshmallow in relation to the flames; amateurs are easily apparent. A perfectly toasted marshmallow, in my opinion, has a slightly crunchy, golden exterior with a smooth, gooey center. The smokiness of the toasting under cuts the extreme sweetness of the marshmallow to absolute flawlessness. Pairing this delectable marshmallow with the most luscious piece of chocolate, all smooshed between two mildly sweetened graham crackers.

To properly do this traditional dessert justice, I attempted to mimic those same classic flavors but in a completely different style dessert: a cupcake. S’mores cupcakes are headline news right now in the baking world, so I thought this was a perfect interpretation.

These s'more cupcakes are delightful, irresistible, and impossible to ignore. They have a buttery, crunchy graham cracker base, topped with a rich chocolate cupcake, filled with a smooth chocolate ganache, and topped with a toasted marshmallow meringue. The party of flavors in your mouth conveys that of a campfire s’more. My hope is that when you close your eyes and take a generous bite of this beautiful cupcake, it will immediately transport you to that summer night as a young child when you tried your very first s’more.

The cupcake as a whole isn’t attributed to a single pastry chef, as I adapted different aspects of this dessert from different sources. The cupcake is Joanne Chang’s famous chocolate cupcakes paired with a classic marshmallow meringue and graham cracker “crust” adapted from a fellow blogger, writer of The Pastry Affair. The chocolate ganache was my little twist to mimic the smooth, melted chocolate aspect of the original s’more.

Note: the cupcake batter needs to sit out for at least an hour before baking so that all the ingredients can properly incorporate please make sure you leave yourself enough time to adequately follow the steps. Baking is a science, everything is done for a reason!

Chocolate Cupcakes

(Adapted from Joanne Chang)

Yields 12 cupcakes

2 ounces unsweetened chocolate, chopped

¼ cup of Dutch-processed cocoa powder

1 cup of granulated sugar

1 stick of unsalted butter

½ cup of water

½ cup of milk

1 egg

1 egg yolk

½ teaspoon of vanilla extract

1 cup of unbleached all-purpose flour

1 teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of kosher salt

In a large heatproof bowl, mix the chocolate and cocoa powder. In a small saucepan, heat the granulated sugar, butter and water over medium-high heat for 3-4 minutes, whisking occasionally. Once the butter has melted and the sugar has dissolved, pour the mixture over the chocolate-cocoa mixture and whisk until all the ingredients are incorporated.

Whisk the milk, egg, egg yolk and vanilla into the chocolate mixture until homogeneous.

In a bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the chocolate mixture and whisk until all the ingredients are totally incorporated. Let the batter sit at room temperature for about an hour before baking.

Graham Cracker Base

(Adapted from The Pastry Affair)

Yields 12 Cupcakes

½ cup of graham cracker crumbs, very finely ground

1/8 cup granulated sugar 


5 tablespoons butter, melted

Heat the over to 350 degrees, position a rack in the center of the oven and line 12-cup muffin tins with paper liners.

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place just over a tablespoon of the mixture in the bottom of each liner. Using a glass or bottle the size of the base of the cupcake tin, press down the graham cracker crumbs until they form a solid crust.

Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter. Scoop the batter into the muffin tins, dividing it evenly until the batter just reaches the rim. Place the cupcakes on the center rack and bake for about 30 minutes or until the cupcakes spring back to the touch. Cool completely in the pan or on a wire rack.

While the cupcakes are cooling, this is a good time to make both the ganache and marshmallow meringue. A word for the wise, try to avoid making meringue on a rainy day. The moisture makes it difficult for the meringue to properly come together, especially to the point of stiff peaks.

Chocolate Ganache

(Yields more than enough for 12 cupcakes, depending upon how generous you fill each cupcake)

4 oz of good milk chocolate (or any kind; its your preference)

1/3 cup of heavy cream

Place milk chocolate in a medium-sized heat proof bowl; set aside.

In a small saucepan, whisk the heavy cream over low heat. Bring it to simmer (small bubbles will form on the edges of the pan). Remove from the heat and quickly pour the cream over the chocolate. Let it sit for and after about 2 minutes begin slowly incorporating the ingredients by whisking from the center out until completely smooth. Let the ganache sit at room temperature until you are ready to assemble the cupcakes, stirring occasionally.

Marshmallow Meringue

(Adapted from The Pastry Affair)

Yields enough for 12 cupcakes

4 egg whites 


1 cup granulated sugar

In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a mixing bowl fitted with a whisk attachment. Beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

Using a knife cut a small hole in the center of the cupcake, coring the middle of the cupcake. Place a generous glob of ganache in the hole and reclose the cupcake with the cut off piece.

Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake (If you don’t have a pastry bag, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes, it works just the same.)

Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow (If you don’t have a kitchen torch, simply turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will take about a minute or two to get a nice toasty marshmallow look. Make sure you watch them closely.)

I hope you enjoy this sweet, sticky childhood favorite!

Cuckoo for Coconut Macaroons

One of my all time favorite flavors is coconut. Coconut cake, coconut chips, coconut milk, and especially coconut macaroons. I have always had a slightly over the top obsession with coconut macaroons. Being at boarding school the dessert selection is quite limited and honestly hardly worth the calories (most of the time). On the rare occasion when coconut macaroons are on the menu, I cannot resist. There is nothing aesthetically appealing about the display of these cookies, as they are nonchalantly placed in linen napkin lined straw baskets, however that gooey, soft inside enveloped in the slightly crunchy texture of the exterior is so mouth watering that it might as well be a crime to only eat one.

When I started this blog, I knew at some point I would have to find a “new and improved” recipe of this classic dessert. As I scanned through page after page of recipes on the Food52 website, I came across a completely reengineered macaroon. This macaroon was atypical to say the least; in fact it was quite unusual. It did not follow the ordinary macaroon appearance of a dainty finger-food, accompanied with a cup of tea and enjoyed pinky’s up. This macaroon was slightly edgy. It had sharp corners and an imperfect frame.

What gives this macaroon such a different physical appearance is the coconut. This recipe does not call for the standard bag of sweetened coconut shavings but rather unsweetened coconut chips. Coconut chips have recently become quite popular with the upcoming health food fad, they can be found at many health food markets (i.e. Whole Foods).

The genius behind this recipe is Alice Medrich, a chocolatier and author of scads of cookbooks, including Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies, which is where this recipe is featured.

Another fun deviation from the typical macaroons that Medrich discovered was in the use of chocolate. Instead of painting a little chocolate shoe on the bottom of each macaroon, Medrich simplifies it; in her exotic upgrade she jams a chunk of chocolate in the center of each macaroon. They key is to do this when the macaroons are fresh out of the oven so the sensual chocolate can melt and infuse with the warm, coconut shavings.

This recipe is fun, different and it tastes absolutely divine. I recommend to those of you who like to live on the edge.

New Classic Coconut Macaroons

(Adapted from Alice Medrich)

Yields about 20 cookies

4 large egg whites

3 1/2 cups unsweetened dried flaked (also known as coconut chips)

3/4 cup sugar

2 teaspoons pure vanilla extract

1/4 teaspoon salt

(Note: you can use sweetened, shredded coconut as well, just use 3 cups instead of 3 ½)

Line 2 cookie sheets with parchment paper.

                Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel because the mixture will heat faster than in glass. Set the bowl directly in a wide skillet of barely simmering water, about an inch full (if your bowl bobs in the water, simply pour some out). Stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 5 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the goop.

Preheat the oven to 350 degrees. Position racks in the upper and lower thirds of the oven.

Using approximately 1 - 1 ½ tablespoons of batter, make attractive heaps 2 inches apart on the lined cookie sheets. Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.

Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold with deeper brown edges, again rotating the pans from top to bottom and from front to back halfway through the baking time. If the coconut tips are browning too fast, lower the heat to 300 degrees. Set the pans or just the liners on racks to cool. Let cool completely before gently peeling the parchment away from each cookie.

The cookies are best on the day they are baked — the exterior is crisp and chewy and the interior soft and moist. Although the crispy edges will soften, the cookies remain delicious stored in an airtight container for 4 to 5 days.

Upgrade: Chocolate-Topped Coconut Macaroons. While the cookies are still hot, top each with a little piece of your favorite milk or dark chocolate. Or drizzle a little melted chocolate over each cookie. I used broken up pieces of Ghirardelli Milk Chocolate, it added an extra layer of creaminess that was absolutely delicious.

I hope you enjoy this irresistible coconut treat!

Luscious Lemon Bars

Ever since I was a young tot, I loved the taste of citrus, especially lemons. I used to eat lemons like they were candy, sucking the bitter sweetness of the ripe lemon until there was not a drip of juice left. At restaurants, my parents would fish the lemon slice out of their sparkling water to keep me quiet as we waited for our meals. I just couldn’t resist that sour tang. This must be hereditary because my youngest brother does the exact same thing.

When I lived in Baltimore a carnival dessert that I quickly came to adore was the Lemon Peppermint Stick. This treat is no more complicated than the name itself. You cut a lemon in half, stick a Peppermint Stick “Straw” (peppermint stick with a hole running through the core) and suck out the lemon juice. In one slurp, you get the sour lemon juice accompanied by the sweet minty-ness of the peppermint. Sometimes the simplest things in life are the most enjoyable.

My love of lemon never deteriorated as it continues to be a favorite. One dessert in particular that has followed me throughout my childhood and has remained an all time favorite dessert is the infamous lemon square. The first time I had this delectable dessert was at a family-friend party one-summer, years ago. (If you have been keeping up with my blog, you probably already know that I have a mean sweet tooth. My “last supper” would consist of an array of my favorite desserts, nothing else. No point in eating healthy now, right? ) Upon arrival, I casually stroll into the kitchen to take a peak at the dessert for the evening. You have the cookies, the fruit salad (not actually a dessert FYI), the store bought cake, and in the back corner I notice some vibrant yellow square shaped treats. Having no idea what they were I became extremely curious, if its dessert of course I’m curious. I slyly look to my left and right, checking to see if the coast is clear, and just as I’m reaching over to grab one, my hand is slapped out of the way.

I look up in astonishment to see an extremely tall, elderly woman laughing at me. Slightly confused by very relieved I smile “innocently”. “Would you like one dear?” “Yes, but what is it?” The woman begins to laugh again. “How do you know you want it if you don’t know what it is?” I respond simply, “Because it’s dessert.” She gives me an understanding smile and hands me a square.

From that moment forward, lemon squares have been one of my guilty pleasures. The tangy, sweet curd atop the buttery shortbread is just to die for. Finished with a generous sprinkle of powder sugar makes these bars irresistible to all senses. Be prepared to give out this recipe to any and all who taste it, it’s that good. This recipe is adapted from none other than my inspiration, Joanne Chang.

Lemon Lust Bars

(Adapted from Joanne Chang)

Yields about 18 very sizable portions of lemony bliss

For the Shortbread:

1 cup (2 sticks/228 grams) unsalted butter, at room temperature

6 tablespoons (75 grams) granulated sugar

2 tablespoons confectioners’ sugar

1 egg yolk

1 teaspoon vanilla extract

1 cup (140 grams) unbleached all-purpose flour

1 cup (120 grams) cake flour

½ teaspoon baking powder

½ teaspoon kosher salt

For the Lemon Curd:

2 cups plus 2 tablespoons (500 grams) fresh lemon juice (14 to 16 lemons)

1/2 cup (1 stick/114 grams) unsalted butter

½ cup (60 grams) heavy cream

8 eggs

4 egg yolks

2 cups (400 grams) granulated sugar

1 teaspoon kosher salt

1 teaspoon vanilla extract

To make the shortbread: Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and confectioners’ sugar on medium speed for about 5 minutes, or until light and fluffy. (This step will take about 10 minutes if using a handheld mixer or a spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the egg yolk and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and paddle again with a rubber spatula to make sure the egg yolk is thoroughly incorporated.

In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix for about 15 seconds, or until the flour mixture is totally incorporated and the dough is evenly mixed. Stop the mixer and scrape the bowl again to make sure all of the flour mixture is thoroughly incorporated.

Scrape the dough out onto unfloured surface. Shape it into a 1-inch thick disk and wrap the dough in the plastic wrap. Refrigerate the dough for about 30 minutes, or until it has firmed up but is still somewhat pliable. (At this point, it can be stored in the refrigerator or in the freezer for up to 1 month. If the dough is frozen, thaw it overnight in the refrigerator then let it sit at room temperature for about 20 minutes before using.)

To make the lemon curd: While the dough is chilling, in a medium nonreactive saucepan, combine the lemon juice, butter, and cream. Place over medium-high heat until just below a boil. Meanwhile, in a medium heatproof bowl, whisk together the eggs and egg yolks until blended. Slowly whisk in the granulated sugar until combined. Remove the lemon juice mixture from heat and gradually whisk a little of it into the egg mixture. Continue whisking the hot liquid into the eggs, a little at a time, until all of it has been incorporated.

When all of the lemon juice mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills.

Remove the lemon curd from the heat and strain through a fine-mesh sieve into a medium bowl or pitcher. Whisk in the salt and vanilla, place plastic wrap directly onto the lemon curd to prevent a “skin” from forming and refrigerate. (The lemon curd can be made up to 4 days in advance and stored in an airtight container in the refrigerator).

Position a rack in the center of the oven, and heat the oven to 350 degrees F.

Lightly flour the dough disk and two large sheets of parchment paper. Place the dough between the sheets of parchment, and roll it out into a rectangle 9 by 11 inches and about ¼ inch thick. Carefully peel off the top sheet of parchment. (Place the whole thing in the refrigerator for a few minutes if the dough sticks to the parchment.) Transfer the bottom sheet of parchment with the dough to a 9-by-11-inch baking pan or baking dish with at least 2-inch-high sides. Press the dough to fit the bottom of the pan, and allow the parchment to come up the sides of the pan. The dough needs to be about the same thickness all around.

Bake for about 20 minutes, or until the shortbread is light brown—about the same color as maple wood. Remove from the oven (leave the over set at 350 degrees F), pour the lemon curd on top, and smooth the filling evenly over the shortbread with a rubber spatula.

Bake for another 15 to 20 minutes, or until the curd has set and it jiggles like Jell-O. Let cool to room temperature in the pan on a wire rack, then refrigerate for at least 4 hours or overnight to allow the curd to set. If refrigerating overnight, lightly drape plastic wrap over the top to keep any smells from seeping into your lemon bars.

Gently tug the parchment on all sides to loosen the shortbread from the pan, then slide it out onto a cutting board. Trim the edges of the shortbread, then cut into 18 bars.

The bars can be stored in an airtight container in the refrigerator for up to 2 days.

Enjoy!