Kicked Up Caprese Panini

So for today's recipe, I'm featuring my Kicked Up Caprese Panini. I love vegetables, and this panini has a bunch of fresh veggies on it. We bought some heirloom tomatoes at the farmer's market and then added red onions, marinated roasted red peppers, homemade pesto, fresh basil leaves, thick slices of buffalo mozzarella, and a balsamic reduction. Because the heirloom tomatoes were so juicy, I deseeded them a bit and let them dry off on a paper towel, so they wouldn't make the sandwich soggy. I also sprinkled them with a bit of salt & pepper to bring out their natural flavors. This has been our favorite sandwich to date. We're both still thinking about it. It was just so sweet and fresh, without being super heavy. And they always say that you eat with your eyes first, and this sandwich does not disappoint. All of the vibrant colors just make you want to eat it more. We will definitely be making this very soon... like maybe this weekend :)

Kicked Up Caprese Panini

The Perfect Balance Between Sweet & Salty

For the Balsamic Reduction:

¾C Balsamic Vinegar

¼C Brown Sugar

For the Homemade Pesto:

2C Fresh Basil Leaves, Packed

½C Parmesan Cheese, Freshly Grated

½C Olive Oil

½C Pine Nuts or Walnuts

3 Cloves of Garlic, Minced

1T Lemon Juice, Freshly Squeezed

Salt & Pepper, To Taste

  

For the Panini:

2 Slices of Rustic Bread

2T Olive Oil

4T Homemade Pesto

4 Slices of Fresh Buffalo Mozzarella

1 Small Heirloom Tomato, Patted Dry & Cut into Slices

2T Balsamic Reduction

4 Leaves of Fresh Basil

4 Red Onion Rings

1 Whole Marinated, Roasted Red Pepper, Patted Dry & Sliced into Halves

Salt & Pepper, To Taste

Directions:

1. For the Balsamic Reduction: Bring the vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add in the brown sugar. Simmer some more until the vinegar become thick & syrupy and sticks to the back of a wooden spoon, about 20 minutes. As it cools it will also thicken up. Set aside.
2. For the Homemade Pesto: Combine the basil in with the pine nuts, pulse a few time in a food processor. Add in the garlic cloves and pulse a few more times. Slowly add in the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Parmesan cheese and pulse again until blended. Add in the lemon juice and salt & pepper to taste, and then pulse one last time to distribute the final additions. Set aside.
3. Heat up your Panini press, electric grill, or a skillet to high heat.
4. To Assemble the Sandwich: Spread 2T of the homemade pesto on each slice of bread, then designate one slice of bread to be the bottom piece. Lay 2 slices of fresh mozzarella on top of the bottom slice of bread, and then top with the slices of heirloom tomato. Sprinkle the tomatoes with salt & pepper. Drizzle the 2T of Balsamic Reduction over the tomato slices. Lay the leaves of fresh basil on top of the balsamic glaze (so that they stick), and then layer on the onions. Add the red peppers and the other 2 slices of mozzarella on top of the onions (to help keep all of the fillings from falling out). Finish the sandwich by topping it with the other slice of bread and brush 1T of olive oil on each of the outer surfaces of the bread slices.
5. To Cook the Panini: Grill or fry the sandwich for 4-5 minutes on each side until the bread is perfectly golden brown and extremely crunchy on the outside, but also making sure that all of the ingredients on the inside are warmed thoroughly and the cheeses are melted.
6. To Serve the Panini: Cut the Panini into halves & serve immediately.

source: balsamic reduction. pesto.

Red Velvet Cheesecake Ebelskivers

Have y'all ever heard of ebelskivers? I hadn't until Clayton, Peej, & I went on a day trip to Charleston and we went into one of my favorite stores ever, Williams-Sonoma. It is like my mecca. I mean I can spend hours in there just looking at all the gadgets and cooking utensils. So while we were shopping around I saw a small section for ebelskiver-making. There is this small pan that has hollowed out holes where you pour in the batter to make filled pancake balls. The possibilities are really endless for batters and fillings. I ended up buying the pan, the wooden skewers (for flipping), and some ebelskiver mix to make it a little easier on me. So I thought, why not do a southern twist on a Danish pancake classic? Well, what's more southern than Red Velvet Cake... I'm convinced that nothing is. It's just my favorite dessert in the world. So using the store bought mix, I added some ingredients to make it a like a traditional red velvet cake batter. The only thing that I couldn't decide on was what I would fill them with. I knew it had to be some sort of sweetened cream cheese mixture, but I wanted something a little more substantial, so that when you ate the cooked pancake balls, the filling just wouldn't run out every where and all over your new dress you just bought. Then I had my eureka moment, I would get cheesecake and form them into small pieces to place in the middle of the batter. I just bought 2 slices of cheesecake from the grocery store (and I cut off the graham cracker crust). Each piece of cheesecake made about 10 bites. The cheesecake held up extremely well, but was still nice and gooey without being too runny. And the red velvet cake batter isn't overly sweet, so you get a nice pocket of sweet cream cheese to balance all the flavors. I dusted mine with powdered sugar for garnish. These were awesome and a perfect way to celebrate a southern brunch :) enjoy!

Red Velvet Cheesecake Ebelskivers Just Waitin' to be Eaten

The First Glorious Bite of Red Velvet Cheesecake Ebelskivers

The Pillowy-Pocket-Goodness of Creamy-Fluffy-Cheesecake

For the Ebelskivers:

1 ¼C Ebelskiver Filled Pancake Mix (I used Williams-Sonoma’s mix)

1t Cocoa Powder

2 Eggs, Separated

1C Buttermilk

1T Melted Butter

1t White Distilled Vinegar

½t Vanilla

Drops of Red Dye (to the color of your liking)

2 Small Slices of Classic Cheesecake (I used store-bought cheesecake)

Pam (or melted butter), For Spraying the Pan

Confectioners’ Sugar, For Dusting

Directions:

1. Prepare the Ebelskiver Batter: Put the pancake mix & cocoa powder in a large mixing bowl. In another bowl, lightly whisk the egg yolks, buttermilk, melted butter, vinegar, vanilla, and red dye (as much as you want) together. Whisk the red mixture into the pancake & cocoa powder mixture until well combined.

2. Finishing the Batter: Using an electric mixer fitted with the whisks attached beat the egg whites on high speed until just stiff (not dry peaks) for roughly 1-2 minutes. Gently fold the stiff egg whites into the red ebelskiver batter in two intervals, folding in half of the stiff egg whites completely before adding the other half, so that they are equally incorporated throughout (do not over-fold or you will lose the airiness of the beat egg whites).

3. Prepare the Cheesecake: Remove the slices of cheesecake from the refrigerator, cut off all of the graham cracker crusts, so that only the cheesecake filling remains. Cut each slice of cheesecake into about 10 pieces, roughly the size of a teaspoon each. Lightly roll each cheesecake piece, so that they are more compact. Put the pieces in the refrigerator to chill until ready to serve.

4. Cooking the Ebelskivers: Heat the ebelskiver pan over medium heat and spray lightly with Pam (or brush with melted butter). Fill each well with 1T ebelskiver batter, then place one cheesecake piece (about 1t in size) directly in the middle, and then top it with another 1T of ebelskiver batter. Cook until the bottoms are lightly golden, about 3-4 minutes. Using two wooden skewers, turn the ebelskivers over and cook another 3-4 minutes until this side is also lightly golden brown. Transfer the cooked ebelskivers to a plate. 

5. Garnishing the Ebelskivers: Dust the Red Velvet Cheesecake Ebelskivers with the confectioners’ sugar and then enjoy!

Clayton Diggin' Into the Ebelskivers

He's very happy about the results... (he's going to kill me for putting this up)

*Please check out, Sweets for a Saturday for my link, as well as many others!!

Greek Isles Panini

Like I said yesterday, we had some left over greek chicken, feta cheese, & tzatziki sauce, so we made some greek paninis. I mean you can't really get more greek than marinated chicken, feta, tzatziki, roasted red pepper, red onions, and hummus. The only thing they we chose to leave out was olives, and well that's because we just hate olives. So feel free to add those if you like them. I also decided to put provolone on the sandwich because feta just doesn't melt the way you want it on a grilled cheese. So I figured I would add a mild cheese to achieve that "goo" factor. The paninis were really good, and it's so nice when you can repurpose a dinner into a lunch the next day, so that no ingredients go to waste.

Look at that Melty Cheese 

Lots of Crunchy Veggies 

Greek Isles Panini

For the Panini:

2 Slices of Rustic Bread

2T Olive Oil

4T Homemade Tzatziki

¼C Crumbled Feta

2 Marinated Greek Chicken Thighs, Sliced Thinly & Warmed Slightly

2T Greek Hummus

1 Marinated Roasted Red Pepper, Split in Half

4 Red Onion Rings

2 Slices of Provolone

Directions:

1. Heat up your Panini press, electric grill, or a skillet to high heat.

2. To Assemble the Sandwich: Spread 2T of the homemade tzatzki sauce on each slice of bread, then designate one slice of bread to be the bottom piece. Sprinkle the crumbled feta on top of the bottom slice of bread, then layer on the sliced Greek Chicken. Slather with the hummus and top with the red peppers & red onions. Lay the slices of provolone on top of the onions (this will help keep all of the fillings from falling out). Top with the other slice of bread and brush on 1T of olive oil on each outside of the bread slices.

3. Grill or fry the sandwich for 2-3 minutes on each side until the bread is perfectly golden brown and extremely crunchy, while also making sure that all of the ingredients inside are warmed thoroughly and the cheeses are melted.

4. Cut into halves and serve immediately.

Marinated Greek Chicken with Maple Glazed Rainbow Carrots & Roasted Garlic Cous Cous

Hi everyone, I've been studying my ass off lately, so I haven't been able to post the two recipes I made the last couple days. Like I have said numerous times before, I buy a lot of chicken thighs, mainly because they are always on sale and that they come in big packs so that I can separate them into two different dinners. And chicken thighs are great marinated, so I can put them into ziploc bags and marinate them days in advance, so I have a dinner pretty much ready in the refrigerator. This week I decided to do Marinated Greek Chicken. The marinade consists of lemon, olive oil, garlic, oregano, and parsley. It just has a fresh, healthy taste to it. I also served it with a homemade tzatziki sauce because the chicken is very lightly marinated, so the tzatziki adds a nice creaminess & punch of flavor. I didn't really have specific recipes for the side dishes, I just kind of added a little bit of this and a little bit of that (like most cooks do), but I'll tell you what I did with them if you would like to make that as well. While I was at the Farmer's Market, I saw a bunch of beautiful baby rainbow carrots, so I decided to just bake them in the oven with some olive oil, maple syrup, honey, garlic, fleur de sel, and fresh parsley. For the cous cous, I just roasted a head of garlic and mashed it into a paste (with some sea salt) and folded it in along with some green onions & chopped parsley. Also, I had some chicken left over, so I ended up making a panini with it yesterday for lunch, so I'll be posting that either later on today or tomorrow. I hope everyone is having a great day!

Marinated Greek Chicken with Tzatziki Sauce, Maple Glazed Rainbow Carrots & Roasted Garlic Cous Cous

For the Marinade:

4 Chicken Thighs, Boneless & Skinless

4T Olive Oil

1 Lemon, Juiced & Zested

1T Red Wine Vinegar

2t Honey

1t Garlic, Minced

1t Dried Oregano

1t Parsley, Chopped (plus more for garnishing)

Salt & Pepper, To Taste

Crumbled Feta, For Garnish

For the Tzatziki Sauce:

2C Greek Yogurt, Strained for 2-3 hours

2 Cucumbers, Peeled & Seeded & Diced

2T Olive Oil

2T Lemon Juice

1T Fresh Dill, Chopped

1T Garlic

Salt & Pepper, To Taste

Directions: 
1. In a mixing bowl, whisk together all of the ingredients of the marinade. Place the chicken thighs in a large ziploc bag and pour the marinade over the chicken. Let them marinate for at least 4 hours, but preferably over night.
2. Preheat the oven to 350 degrees. Heat some olive oil to medium-high heat in a large skillet (or spray a George Foreman Grill with Pam, and just grill the chicken, to be a little healthier). Cook the chicken until each side is golden brown, about 5 minutes. Take the chicken thighs out of the skillet and place them in a baking dish. Pour the marinade into the hot skillet and cook it over high heat until the mixture comes to a boil (about 2 minutes). Pour the boiled marinade over the chicken and bake the thighs in the oven for 8-10 minutes. 
3. To make the Tzatziki, combine all of the ingredients in a food processor and pulse it until completely combined. Refrigerate until you're ready to use it. 
4.Serve the chicken with some of the crumbled feta & tzatziki sauce on top and garnish with fresh chopped parsley. 

source: mediterranean chicken. greek chicken thighs. 


Check out Everday Sisters Blog for this recipe!

Revamped: Even Better Almond Poundcake with Creamy Almond Glaze

Okay, okay... I know I have already posted a recipe for Almond Poundcake with an Almond Glaze. Shame on me. I really liked my other recipe... until I made this cake. My first recipe was just not almond-y enough for me because I really love a lot of almond flavoring. So if you want just a nicely flavored almond poundcake then I would go with the first recipe, seen here. But, if you want a super moist (and I mean really really REALLY moist) poundcake with an amazing almond flavor then this is the best recipe ever. When I say "Even Better Almond Poundcake", I really wanted to say "The Best", but I refrained. The main ingredient that provides so much flavor & moisture is the Almond Cake & Pastry Filling that I found as I was reaching for the Almond Paste. This filling blends so much better into the cake batter, where the paste stayed in chunks, making the batter lumpy. So you definitely need the almond filling to really achieve a great, moist texture. Also, I bought some whole almonds and processed them into an almond meal, which gives a nice little bite to the soft cake. However, almond flour could be substituted for the almond meal. Anyway, give this recipe a try (for all you almond lovers out there) because you really will love this over-the-top flavor. The poundcake is even delicious without the decadent glaze poured over the top (so you can leave that out if you don't want it as sweet).

Even Better Almond Poundcake with Creamy Almond Glaze

Slices of Amazing Almond Poundcake

Look at that Creamy Dreamy Almond Glaze

For the Poundcake:

2 Sticks of Unsalted Butter, Softened

1 Package of Cream Cheese, Softened

½C Almond Cake & Pastry Filling 

1 ½C Sugar

4 Eggs

1t Vanilla

1t Almond Extract

1 ½C AP Flour

½C Almond Meal

1 ½t Baking Powder

1t Salt

For the Almond Glaze:

2C Confectioners’ Sugar, Sifted

¼C Almond Cake & Pastry Filling

6T Milk

1t Almond Extract

½t Vanilla

Directions:

1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside.

2. In a mixer, cream together the butter, cream cheese, and almond filling. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Then add in the almond extract and vanilla extract. 

3. While ingredients are mixing, whisk together the flour, almond meal, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated. 

4. Pour the batter into the prepared bundt pan and bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.

5. To make the glaze: combine the confectioners’ sugar, almond filling, milk, almond extract, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve.

6. Enjoy!

I could eat that glaze with a spoon...

source: fallen almond poundcake.

*Please check out, Sweets for a Saturday for my link, as well as many others!!

Lemon-Blueberry-Ricotta Pancakes with Blueberry Maple Syrup & Sweet Blueberry Butter

Hello lovelies :) I hope you're having a wonderful Sunday morning/afternoon!! It's been a long week and it's going to be an even longer day unfortunately because I have to study for my first Pathophysiology test that's tomorrow morning. I can't wait till I have one exam out of the way. But, here are a few pictures from this weekend. Forsyth Park hosted an end of the year concert in honor of the SCAD seniors. They arranged for the Cold War Kids to do an outdoor concert in the park. It was a lot of fun... I just love when they have activities planned for the weekend, just so much fun.

Me & Clayton at the Cold War Kids Concert at Forsyth Park

Here's My Little Munchkin Helpin' Mama in the Kitchen

Anyway, as most of you know, I love Sundays. Mainly because I love the hustle & bustle of how social Sunday Brunch is here in Savannah. It seems like just about everyone is dressed in their Sunday best, going to all the restaurants that have yummy brunch specials and well, more importantly, bottomless mimosas... um, yum!! Well normally we decide to go somewhere for our meal, but while I was at the Farmer's Market this Saturday, I bought a whole bunch o' blueberries, and I wasn't quite sure what I wanted to make with them, but they just looked so good. So, we ended up wanting to make some blueberry pancakes for breakfast because we happened to watch Throwdown with Bobby Flay this week, and the challenge was Blueberry Pancakes against Clinton Street Baking Co.

Here's Our Breakfast: Lemon-Blueberry-Ricotta Pancakes with Turkey Bacon & Home Fries

I really liked both concepts of the pancakes. But I decided to kind of do a hybrid between the two recipes. I used Bobby's pancake recipe as a base, but I kind of tinkered with it a little. Bobby made lemon-blueberry-buttermilk pancakes with a blueberry-cassis relish & blueberry maple syrup. His recipe called for like 8-10 cups of fresh blueberries, which we only had 2 cups... and they were still amazing! We also halved his recipe to make about 10 pancakes instead of 20 (because I cannot let Clayton eat that much, so feel free to double my recipe to feed a family). Bobby also topped his pancakes with a ricotta mixture, but I wanted to do something a little different. I had heard of someone making pancakes with ricotta curds (not the creamy ricotta because it makes the batter too runny), and those sounded delicious. So instead of having a ricotta topping, I wanted to fold it into the batter. However, being in Savannah, you can't always find the "specialty" ingredients that you always want. I have been spoiled by my home city of Atlanta, where you can almost find anything. Because I couldn't find the large, dryer ricotta curds, I decided to get some large-curd cottage cheese. And I know some of you will probably think that adding cottage cheese to pancakes will be disgusting and gross, and I feel you because I am an avid-cottage cheese-hater, as well as Clayton, but just give it a shot. I took the cottage cheese out when i first started cooking, and I put it into a strainer over the kitchen sink and ran cold water (hot water will just melt them) over the curds to remove the creamy mixture holding the cottage cheese together. If you don't rinse the cottage cheese curds, then it will make the pancake batter too runny and your pancakes just won't set right. Surprisingly we really liked the tang that the curds provided; it balanced out the sweetness of the blueberries, syrup, and sweet butter. And the curds melt a little from the heat and turn into little pockets of creamy, cheesy goodness that you otherwise don't expect in just a plain 'ole pancake. It reminded me somewhat of a blueberry cheesecake pancake, and what doesn't sound good about that. If you are able to find the large, dry ricotta curds, then definitely try it because I think it will be a less tangy flavor that some people would probably prefer. When I am in Atlanta next, I'm going to try and find some and make these pancakes again, so I can compare and decide what we think is better. But, I warn you, these pancakes are decadent, and I know that it is a kind of a long recipe with a lot of different components, but it's worth it. I promise. It might not be the breakfast you want to try and whip up all the time, but it will be a perfectly special surprise that will break up the monotony of just your every day kinda breakfast. I'm sure this will hit the spot every time you make it! Ok, ok... I'm sorry I've been rambling, let's just get to the pictures & the recipe already!! Enjoy :)

Lemon-Blueberry Ricotta Pancakes with Blueberry Maple Syrup & Sweet Blueberry Butter

You See that Right There? That's the Blueberry-Maple-Syrupy-Goodness Just Spilling All Over the Pancakes 

Ahhhh... Glorious Blueberry Maple Syrup Waterfall

For the Blueberry Maple Syrup:

½C Maple Syrup

4T Butter

¼-½C Fresh Blueberries (depending on how much blueberry flavoring you want in your syrup)

For the Blueberry Butter:

1 Stick of Unsalted Butter, Softened

¼t Salt

1 ½T Confectioners’ Sugar

Pinch of Cinnamon

¾C Fresh Blueberries

For the Pancakes:

1C AP Flour

3T Sugar

½t Baking Powder

¼t Baking Soda

¼t Salt

1 Large Egg, Separated

1T Vegetable Oil

½C + 3T Buttermilk

1T Lemon Zest

1T Lemon Juice

½t Vanilla

Pinch of Cream of Tartar

1C Blueberries

½C Ricotta Curds (use a dryer ricotta, such as Gioia) or Cottage Cheese (drained & dried)**

4T Butter, Cut into Tabs

Directions:

1. For the Buttery Maple Syrup: In a small pot, heat the maple syrup on medium heat until warm. Bring the maple syrup to a boil and add in the fresh blueberries. Cook them until the blueberries burst and the syrup starts to turn a purple color, then reduce the heat to let it thicken. Next, Melt 1T of butter while slowly whisking it into the maple syrup (make sure each butter tab is completely incorporated before adding the next). Whisk constantly until all 4T of butter has melted, and then set aside until ready to pour over the blueberry pancakes. It’s better when hot, so keep that in mind. 

2. For the Sweet Blueberry Butter: Combine the butter and the sugar. Mash the blueberries with the butter until the butter is lightly colored from the blueberry skins. You still want to maintain a lot of nice blueberry chunks, so be careful not to over mash. Set aside until ready to spread over the blueberry pancakes (make sure to keep the butter kind of soft, so that it's easy to spread).

3. For the Blueberry Pancakes: Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, and then set aside. In a separate bowl, whisk together the egg yolk, oil, buttermilk, lemon juice, lemon zest, and vanilla. Make a well in the center of your dry ingredients and pour in the liquid mixture. Mix together slowly (with a fork) until the flour mixture is just incorporated (do not over-mix, it's ok if the batter is a little lumpy). In another small bowl, using a hand-held mixer, beat the egg white with a pinch of cream of tartar until soft peaks form. Fold the egg whites into the batter until just incorporated (do not mash). Let the batter sit for 15 minutes. Then gently fold in the ricotta curds (or cottage cheese curds) & fresh blueberries. 

4. To Cook the Pancakes: Heat a nonstick pan over medium heat, and then add a pat of butter and heat until the butter just begins to sizzle. Scoop roughly ¼C of the blueberry pancake batter into the pan and cook until bubbles appear on the top surface and the bottom is golden brown (about 1-2 minutes). Flip over and cook until the bottom is lightly golden brown (about 1 minute). Repeat with the remaining batter. I turned my oven on to the warm setting, so that I could keep the already cooked pancakes warm while I finished cooking the others. Serve with the Blueberry Maple Syrup & Sweet Blueberry Butter, then garnish with a dusting of confectioners’ sugar and some fresh blueberries on top. 

5. Devour immediately!!

And We Definitely Devoured These Goodies

**I explained in my introduction to this recipe on what you should do if you decide to use the large cottage cheese curds. Please do not skip this step or your batter will be runny and will not set up right. 

source:bobby's pancakes. blueberry butter. 

My Favorite Lemon Bars. Ever.

I love love love lemon bars. They are by far my favorite dessert. They are just so refreshing and not super heavy-tasting, which is not really a good thing for me because that only means I can eat more of them, shucks. Well, this is my favorite recipe for lemon bars (I mean seriously they never fail). They are super tart, but still sweet enough to balance out all of the other flavors. And I love the crunchy crust that gives a nice texture against the gooey-ness of the lemon filling. I recommend these for anyone who loves a bright, lemony flavor. They just make me swoon over and over and over agin. Enjoy... as much as I am right now, yummmmm :)

The Best Lemon Bars. EVER. 

For the Crust:

2C AP Flour

1t Baking Powder

½t Salt

1 Stick of Unsalted Butter, Softened

1C Sugar

For the Lemon Filling:

6 Extra-Large Eggs, Room Temperature

3C Sugar

2T Grated Lemon Zest

1C Fresh Lemon Juice

1C Flour

Confectioners’ Sugar, For Dusting

Directions: 
1. Preheat the oven to 350 degrees and spray a 9x13 pan with Pam and set aside.
2. For the Crust, in a medium mixing bowl, sift together flour, baking powder, and salt. In an electric mixer, on medium speed, beat together the softened butter and sugar until creamy about 2 minutes. Reduce the speed to low and beat in the flour mixture until just combined and crumbly. Press the mixture into the bottom of your prepared pan. Bake for 15-20 minutes or until the crust is golden brown.
3. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, or until the filling is set.
4. Let the bars cool to room temperature and then refrigerate for about 2 hours. Cut into bars and then dust with the confectioners’ sugar, and then enjoy of course... duh!

source: lemon bars. lemon bar crust.