Meyer Lemon Rose Bars with Candied Rose Petals

It's already starting to feel like Springtime here in Santa Barbara, as evidenced by my slightly sunburned shoulders after a long bike ride over the weekend. What lovely parting gift- and a gentle reminder from me to you to always put on sunscreen, people! Over the last couple of days I've also planted some colorful pansies in the yard, gotten up bright and early for a morning hike with the girls, dusted off the grill and started dining al fresco again. I've even gotten a head start on my spring cleaning- I guess you could say the time change and warmer weather have put quite a spring in my step!

These bright and sunny lemon bars were also inspired by the coming season, but I didn't want to make your typical, run of the mill lemon bar. I definitely wanted to incorporate some sort of twist, so I used wonderfully mild Meyer lemons instead of regular lemons, and added rosewater and a garnish of candied rose petals for a delicate floral element. How perfect would these be at a bridal or baby shower? Or brunch. Or a tea party. Or anytime really.

A couple of little side notes before you try these out: first of all, when it comes to your candied rose petals, make sure your roses are unsprayed and free of any chemicals- no one wants to eat flower preservatives, am I right? I purchased some organic roses from the farmers market, which were even less expensive than those at the flower shop, so in my opinion that's the best way to go.

Also, I adapted this recipe from the Barefoot Contessa's traditional lemon bar recipe and simply added in my rosey hints to make it mine. Ina's recipe calls for a 30-35 minute baking time but I found that my lemon bars set much sooner, so I changed the cooking time to 20-25 minutes in my recipe. Best to keep an eye on them if you try this out, and good luck!

makes about 12 squares
Ingredients
for the candied rose petals:
Petals torn from 2-3 unsprayed roses
1 egg white, lightly beaten
1/2 cup caster sugar (superfine)

for the crust:
2 sticks unsalted butter, room temperature
1/2 cup sugar
2 cups flour
1/8 tsp. salt

for the filling: 
6 eggs, room temperature
3 cups granulated sugar
2 tbsp. lemon zest
1 cup freshly squeezed Meyer lemon juice
3 tsp. rosewater
1 cup flour
Confectioners' sugar, for dusting

Instructions

1. To  make the candied rose petals, place caster sugar in a small bowl, brush petals on both sides with egg white and dip in the sugar, shaking to remove excess. Place petals in a single layer on a parchment lined baking sheet and allow to air dry for 2-3 hours.
2. For the crust, add the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and cream on medium speed until mixture becomes light and fluffy.
3. In a separate bowl combine the flour and salt. Reduce mixer to low and add flour and salt to the butter until just mixed.
4. Gather dough into a ball on a well-floured surface, then press with fingers into a 9 x13 inch baking sheet, bringing the dough 1/2-inch up on each side of the pan. Place pan in freezer for about 15 minutes, then bake the crust for 15 to 20 minutes or until golden. Remove from oven and cool on a wire rack.
5. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, rosewater and flour until smooth. Pour over the cooled crust and bake for 20-25 minutes or until the filling is set.
6. Cool to room temperature, then cut into squares, dust with confectioners' sugar and top with candied rose petals.

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Meyer Lemon-Honey Tart with Salted Shortbread Crust

I'm crazy for lemons in any form of dessert: lemon bars, lemon cheesecake, lemon ice cream..the list goes on. I think it's the contrast between tart acidity and cloying sweetness balancing each other out that gets me every time. So naturally I have baked many a lemon tart in my day, but I decided to give this version a try because the idea of paper-thin lemon slices nestled throughout the filling really appealed to me (no pun intended). They're really quite good, adding a pleasant textural element to an otherwise standard lemon curd filling. And the buttery, slightly salty shortbread crust takes this tart from ordinary to outrageous.

adapted from Bon Appetit
Ingredients
for the crust:

• Nonstick vegetable oil spray 
• 1 3/4 cups flour
• 2 tbsp cornstarch
• 1 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature, cut into 1inch pieces
• 2/3 cup powdered sugar
• 
  
• for the filling:

• 1 Meyer lemon
• 1 cup sugar
• 3 tbsp honey
• 1 tbsp lemon zest
• 3 eggs
• 2 egg yolks
• 1/4 cup flour
• 2 tsp cornstarch
• 1/4 tsp salt
• 2/3 cup Meyer lemon juice (approx 5 lemons)

• *Special equipment: 9 inch springform pan, mandolin

Instructions

1. Coat springform pan with nonstick spray. 

2. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). 

3. Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and up the sides of the  pan.

4. Using a mandoline, slice lemon into paper-thin rounds and remove seeds.  Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. 

5. Preheat oven to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

6. When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.

7. Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.

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