Lemon Pie Bars...Another New Cookbook

How does one resist a new cookbook?  If there is a way, I haven't figured it out as yet. Yes, I bought another one.  This is different, though.  I bought it for my Nook.  I knew that we were going to be doing some traveling and that I would be doing some cooking when we arrived.  So, why not buy a cookbook for the Nook?  I could take it with me!

I purchased The Back in the Day Bakery Cookbook.  I had so much fun looking over the recipes and it was hard to decide which one to make first.  But, as you know, I have had an abundance of lemons, so something with lemon was the choice.


The description of the Lemon Pie Bars says that with a graham cracker crust it has old school charm...this is a true statement.  It is creamy, tart, light and delicious!

Lemon Pie Bars

For the crust
3 cups graham cracker crumbs
12 Tbsp (1 1/2 sticks) unsalted butter, melted
2 Tbsp sugar

For the filling
1 cup heavy cream
2 tsp grated lemon zest
1 cup fresh lemon juice
Two 14 oz cans sweetened condensed milk
6 large egg yolks

Fresh whipped cream

Position a rack in the middle of  the oven and preheat the oven  to 350° F.  Grease a 9 X 13 inch baking dish and line with parchment, allowing the ends of the paper to hand over two opposite edges of the pan.  (I also greased the parchment paper when it was in the dish.)

To make the crust:  In a medium bowl, combine the graham cracker crumbs, butter,  and sugar and blend with a fork until the crumbs are evenly moistened.  Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.  Use a piece of parchment to press on the crust with the palm  of your hands to make sure it is completely level.

Bake the crust for about 8 minutes, until lightly golden.  Let cool completely before adding the filling. Turn the oven temperature down to 325° F.

To make the filling:  In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk,  and egg yolks.  Pour the filling over the cooled crust.

Place the baking pan   inside a larger baking pan and pour enough hot water  into the larger  pan  to come halfway up the sides of the smaller pan.  Bake for 20 to 25 minutes, until the filling is puffed at the edges and no longer jiggles in the center when the pan is tapped.  Remove the pan from the water  bath and set it on a rack to cool for 1 hour, then refrigerate until cold.

Cut the bars into squares and serve chilled, with the whipped cream.  The bars will keep in an airtight container in the refrigerator for up to 3 days.

PRINTABLE RECIPE

These were a really great, light dessert!

I am really happy that I got this cookbook.  It is filled with quick and easy, tasty delights!

Having a cookbook on the Nook is worthy of a discussion.  Is it practical?  Is it better than paper?  What exactly are the benefits and the issues?

I am still wrestling with the concept.  I like having it electronically.  It sure saves space.  It travels well if and when the need arises.  It does time out a little too soon but that isn't a problem, I just have to touch the screen.  I am still learning about navigating from one location to another within the book....as I  learn more about the Nook, it will be better!

I am participating in Full Plate Thursday hosted by Miz Helen at Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Designs by Gollum.