I saw a post the other day about the first library opening without actual books. E-readers, computers… no paper books. Sad? Moving towards the future? How do we feel about this?
Sometimes I ponder this same topic regarding my collection of cookbooks. To be completely honest, most of the time when I’m looking for a recipe or something specific to make, I type it into Google or into a recipe website, like allrecipes.com. It’s rare for me to look for something specific in one of my books. And although this is incredibly handy and has led to the discovery of many beautiful food blogs and stories, I do wish I looked at my cookbooks more. I wonder if a goal of mine is still to write an actual book. The kind you can hold in your hand and turn the pages of.
I can never really seem to find a side with this topic. Perhaps instead of fighting it, I should embrace where I stand. On the edge of the future and all its incredible possibilities, and still not ready to let go of the past, full of charm and wisdom. I guess someday my cookbook will have to be available in all forms.
One recipe I clearly remember finding after looking through pages and pages of my mom’s cookbooks, is Lemon Bars. I remember always wanting to make them; they made my mouth pucker and they were fun to make. Sadly, the recipe I used to make is packed away with the rest of the book, in some box at my parent’s house, if it hasn’t already been sold in a garage sale (it wasn’t really the greatest book as a whole), so this conglomerate of a lemon bar recipe is coming to you from all over the internet.
But don’t you worry, my old fashioned friends, one day it will be printed just so you can hold it in your hands, or set it on your kitchen counter while you bake, just so you can spill raw eggs and powdered sugar all over it.
Lemon Blueberry Squares
Crust: 1 1/2 cups flour
1/2 Tablespoon corn starch
1/4 cup powdered sugar, plus more for dusting
1 teaspoon lemon zest
1/2 cup brown butter, frozen and cut into cubes (regular, cold butter will do)
2/3 cup lemon juice
lemon zest (the rest of the lemon)
1/2 teaspoon baking powder
1/4 cup flour
pinch of salt
blueberry jam or blueberry butter (optional)
mint leaves, for serving (optional)
Pre-heat oven to 350. Combine dry ingredients in food processor or medium sized bowl. Add cold butter in small cubes and pulse to combine, or combine using a pastry cutter until mixture resembles a crumb-like texture. Butter an 8 x 8 square pan, line with parchment, and butter the parchment. Press crumbly mixture into the bottom of the pan. It will look too dry, but as the butter melts it will stick together! Place in oven and bake for 15 minutes.
While your crust is baking, combine eggs, lemon juice, zest, baking powder, flour, and salt in a bowl and whisk to combine. When the crust is pre-baked, lower the oven temperature to 325. Spread an even layer of blueberry butter or jam on the crust at this point. Pour the mixture over your crust and bake at 325 for 30 minutes or until just set.
Once set, cool on a wire rack until room temperature and then refrigerate at least an hour before cutting. Once cool, lift out of pan using the parchment paper, dust with powdered sugar, and cut into 9 squares. Serve with a mint leave for added brightness!