I know this headline is pretty controversial, but even if you are a PSL-lover and have tried every pumpkin-spice-flavored treat on Thayer, you might find these lemon bars unseasonably refreshing. To make my lemon bars, I ended up settling on a Food52 variation of the ever-classic desert that makes use of ricotta, and when has cheese not made anything infinitely better?
Recipe for lemon ricotta squares:
- 1 3/4 cups all-purpose flour
- 2/3 cup confectioners’ sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 8oz (1 cup) fresh whole milk Ricotta
- 4 large eggs
- 1 1/3cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon zest
- 2/3 cup lemon juice
- 1/4 teaspoon salt
Preheat your oven to 350 degrees, and lightly butter a baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it. I didn’t have parchment paper handy, so I aggressively buttered the pan and hoped for the best. The pan clean-up wasn’t seamless, but nobody complained about the extra butter.
Mix the flour, confectioner’s sugar, cornstarch, lemon zest, salt, and softened butter until it looks dough-y. A food processor is ideal, but I just did it the old-fashioned way.
Sprinkle the dough into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, and then bake for about 20 minutes until golden brown.
And this time, you were all invited to take part.
Remember when we did a little pumpkin spice challenge? Remember when we sacrificed our bodies and minds to the gods of flavored coffee syrup and fall-y flavors? We thought we were done after taste testing any and all things pumpkin on College Hill. But BDS and our little seasonally spirited friends over at the Blue Room couldn’t help but giving us one more challenge before the season of peppermint and gingerbread kicks in into high gear. We can pretend that after our last PSC (Pumpkin Spice Challenge), we said we’d never even look at anything pumpkin again. However, we will go ahead and admit that we’d never make a claim like that, and if we ever did, it would be a straight up lie.
4 pm yesterday was one of the most glorious moments of the semester. Not only were meal credits accepted at the Blue Room, but the pumpkin shop was open for business. Here’s a review of what we ate so that all who missed this once in a lifetime opportunity can live vicariously through BlogDH’s pumpkin beat reporters.
We are deep inside the warm, tender belly of autumn, the season in which everything tastes like pumpkin. Likely noticing the success and marketability and of Starbuck’s Pumpkin Spice Lattes, every company seems to be jumping onto this food fad, spewing out mutant variation after variation. Let’s examine some of these questionable food relatives, none of which have any business being pumpkin flavored:
Pumpkin Pie Pringles — Offensive. Pringles cannot possibly believe anyone would actually like eating these.
Pumpkin pie vodka — #turnip