a) I’m not a cool enough blogger for that. I don’t do wordless Wednesdays or WIAW or weekly rewinds. My blog is clearly lacking in the W department.
Orange Bars
for the crust:
adapted from Joanne Chang
8 tablespoons butter
1/4 cup sugar
1/2 teaspoon kosher salt
1 cup flour
1 egg yolk
for the filling:
adapted from Martha
4 egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup orange/lemon juice (juice from 1/2 lemon plus enough orange juice to make it to 3/4 cup, it took me about 1 1/2 oranges)
big pinch salt
confectioner’s sugar, for dusting
directions:
Preheat oven to 350 degrees F.
Grease a 9 x 13 inch baking dish.
In the bowl of a stand mixer, cream the butter until softened.
Add the sugar and salt and beat on medium-high speed until extremely fluffy and light, about 3 minutes.
Scrape the bowl and add the flour.
Mix on low speed until just beginning to combine; add the egg yolk and mix on low speed until everything is combined and the dough is forming small crumbles.
Transfer the dough to the pan and press out evenly.
Freeze for 10 minutes.
Bake for 10-12 minutes, until firm but puffy and slightly golden.
Meanwhile, whisk all the ingredients for the filling together.
Pour over hot crust and bake for 25-30 minutes, until the filling is firmly set.
Remove from oven and let cool, then freeze for 30-45 minutes if you want a very dense bar (how I like them).
Remove from the freezer and cut into squares; let thaw and dust with confectioner’s sugar before eating.