- Hey guys, today I'm going to show you
how to make a really delicious, and elegant
dessert for Mother's Day.
My lemon bar pie.
I love this idea, because it has all the
delicious richness of a traditional
lemon bar, but when baked in a
cheesecake pan and sliced,
it looks really elegant for Mom.
And in honor of Mother's Day,
this video is part of a special collaboration
that I am doing with one of my favorite
new moms here on Youtube,
Rachael Weiland.
If you don't already know of Rachael's
channel, Glow of Grace, you are
in for a treat.
There she shares all kinds of great
beauty tips, parenting tips,
and now she is starting to do cooking videos.
So when I found out she was embracing
cooking, I thought, Oh we should do
a collaboration, especially for Mother's Day.
So after my video is done, be sure to
head to her channel and there
you can see her delicious
strawberry lemon cake,
another great idea for Mom!
Okay, so let me show you how to make
my lemon bar pie.
We 're first going to prepare a nine
inch spring for pan.
Now if you don't have one of these, they're
definetly something that's great
to invest in, because you can use it
for cheesecakes, corn breads,
even coffee cakes.
And I'll leave you a link in the description
of all the things you can make in a spring
form pan.
So you just want to treat it generously
with some baking spray.
Then I also like to go in with a pastry brush
and just make sure its all well distributed.
And then you can set that aside,
and we're going to get to work
on our short bread crust.
So in the bowl of an electric mixer,
you're going to cream together
a quarter cup of unsalted butter,
three tablespoons of powdered sugar,
and one teaspoon of vanilla extract.
You want to beat that together until
everything is nice and combined,
and scraping down the bowl as needed.
Then you're going to add a pinch of salt,
and three quarters cup of all purpose flour.
And then go ahead and let that go until all
of that butter and flour is incorporated.
Now because there aren't any eggs in this
dough, it's a pretty crumbly dough
so you really have to let it beat for about
five minutes or so.
And once you see like little pea size
bits of dough forming, that's when
you know its done.
Then you're going to take your dough,
you're going to roll it into a ball,
press it into a disc,
and then you just wanna roll it out
with a rolling pin to about a quarter of an inch thick.
At this stage it doesn't have to be perfect,
because we actually going to take this dough and
press it into the tin.
So sometimes because it is a little crumbly
will fall apart on you, and that's okay
because you're just going to press
it into the tin, so it doesn't need to be perfect.
Now at this stage, do not be tempted to
prick this dough with a fork.
I know that's how traditional shortbread is
baked, but if you do that, when it comes time to
actually pour in our lemon filling,
all that filling is going to go through all
of those holes, and you're going to end
up with a big mess (laughs) on your hands.
I know this from experience, so don't do that.
You just want to actually bake it until it's
nice and golden brown at 325 degrees Fahrenheit
for just 20 minutes.
The more golden brown the better, because you
do want to make sure that that crust is nice
and crisp for when you actually go pour
in your lemon filling, and this is really easy to do.
In a large bowl, you're going to crack in six eggs.
To that you're going to add three quarters cup
of sugar.
Two teaspoons of lemon zest.
And two thirds cup of fresh lemon juice.
Usually takes about three lemons to get the
zest and the juice.
And a good pinch of salt.
Then you can whisk this all up just to make sure
all those eggs and the sugar gets nice and combined.
And then we're going to add a quarter cup of flour.
Then once your crust is done, you can just take it out
of the oven and pour this lemon filling right on top.
You don't even have to wait for it to cool.
And then you're going to put it back in the oven
for another 20 minutes.
That's why I like this recipe, 20 minutes on the crust,
20 minutes on the filling, really easy to remember.
And you really don't want to go past 20 mintues
because if this filling gets over baked, similar to a
cheesecake, it'll crack, so you don't want it to crack.
So you're almost better a little bit under baked,
than over baked.
Because it will set up as well when you put it
in the fridge.
And you do want to refrigerate it, I'd say anywhere
for an hour to three hours, or even overnight is great.
And then once you're ready to serve, you just
want to go in with a sharp knife, and just loosen
the pie around the edges and that will
make it really easy to release.
And then you want to dust the whole
thing with some powdered sugar.
And then we are going to slice it.
And I typically like to just take a big
chef knife, slice it in half,
and then pivot it and slice it into quarters.
And then the way I like to plate this,
is to take a long rectangular platter
and put a wedge going in opposite directions
just because you can fit more on a platter
that way, and it looks really pretty.
And then because this time of year,
my lemon trees are in full bloom.
I do like to snip of a little bloom and
put that in the center.
You could also make a nice garnish
with just a nice little slice of lemon too,
no need to have a lemon tree.
To serve, you can serve this with some
homemade whip cream,
maybe some strawberries or raspberries.
Whatever you have will do.
And you will see, you will have one elegant
dessert for Mom.
Lemon bars are always such a great crowd pleaser
this time of year, and when you present it
like this, in a nice shape of a pie,
it just elevates the whole thing just a little bit.
Which is always worth doing when it comes
to Mom.
Alright you guys, I hope you give this one
a try, and let me know what you think.
And I also hope that you head on over to
Rachel's channel, check out her
delicious Lemon strawberry cake,
subscribe and I think you will enjoy
many of her videos the way that I do.
And to all you Mother's out there.
I hope you enjoy your day, put your feet up,
milk it for all that it is worth.
It only comes around once a year,
we do have to take advantage. (laughs)
And I hope you enjoy your day as much
as I will, and I will see you back here next week.
Alright you guys, see you then.
Bye.
♫You know I coulda been a painter
mix in some colour to your life's
create a disaster piece
named the man and he
is god of the wive.
some day La la la la la la
one way La la la la la la la
some day
we can make it out of here.♫