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Easy sweet potato pie

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Spice up your Thanksgiving dessert spread with this easy sweet potato pie. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie is so delicious and light, your guests will be coming back for more. Thank you to RW Garcia for sponsoring this post! RW Garcia is a family owned company that was started 35 years ago with the simple idea of making delicious and healthy, gluten-free snacks from sustainable ingredients.

With Thanksgiving right around the corner, I’ve been cooking and baking nonstop to prepare for the big day. While the main and side dishes will stay the same, I’m going to switch up the dessert menu a wee bit. In addition to apple and pumpkin pies, I will be surprising guests with a sweet potato pie. I’m a huge sweet potato fan so a sweet potato dessert would eventually make its way to the blog! This sweet potato pie was inspired by my love for the classic sweet potato casserole. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie will become your Thanksgiving staple.   

For as long as I could remember, I’ve loved sweet potato cakes and pies. Most people think that sweet potato only has savory application in a salad, soup, or side dish so let’s change that preconceived notion! I gave my classic sweet potato pie an upgrade using RW Garcia’s Sweet Potato Crackers in the crust which created a beautiful speckled color. I like RW Garcia’s crackers ground up and used as a crust for fish and chicken and thought it would be a fun addition to the pie crust. Instead of being an all flour pie crust, it has some added nutrition from sweet potato, corn, flaxseed, sesame seeds, and chia seeds. All RW Garcia’s products are non-GMO verified, certified gluten-free, lower in sodium, and free of artificial additives and preservatives if you’re looking for a delicious and healthy cracker to use in your cooking and baking. You can visit RW Garcia and type in your zip code to find the nearest grocery store that carries the Sweet Potato Crackers.   

To save time, I started with roasting the sweet potatoes in the oven for 1 hour while I made the pie crust. Flour, powdered sugar, ground RW Garcia’s Sweet Potato Crackers, and butter came together in minutes with the help of an apple vinegar water mixture and my trusty food processor.  Adding vinegar to the pie crust helps tenderize the dough by inhibiting gluten formation, makes it easier to work it, and creates a flaky crust. Other things that I find helpful for getting a good crust is keeping your equipment and butter as cold as possible so the butter does not melt and become overworked. Once the dough came together, I let it rest in the fridge for an hour for the gluten to relax before rolling it out. 

Once the dough was ready, I rolled it out in between two parchment papers to about 12 inches to fit a 9-inch pie pan. I trimmed off the excess dough, leaving a 1-inch overhang from the pie plate. With my thumbs and index finger, I pinched the overhang to form a fluted edge. Crimping the edges takes practice but once you get the hang of it, it will become second nature. Here’s a video from Martha Stewart on how to crimp pie crust if you need some visual help. For the dough scrap, I rolled them up and created decorative leaves for the pie crust. The crust went into the freezer for 30 minutes to firm up to prevent shrinking during baking.

While the crust sat in the freezer, I worked on my sweet potato pie filling. This is a one bowl kind of situation where pureed sweet potato, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg are whisked together. You can use a food processor, a hand-held whisk, or old fashioned whisk to get it done. 

The pie filling went  directly into the baked pie crust and back in the oven. I tented the edges of the pie crust with foil to prevent it from over browning. 

The smell of sweet potato pie baking in the oven will make you want to dig your fork into it but let it cool down to an appropriate temperature first. Earthy sweet potato mixed with gentle spices of cinnamon and nutmeg created that classic fall vibe while brown sugar gave the filling a sweet molasses taste.

Take a bite of the sweet potato pie and you’re met with a crispy, flaky crust against a light, silky smooth filling with a dollop of whipped cream to round out the flavors. The flavor of this sweet potato pie is so delicious, your guests will be coming back for seconds or more! Don’t be surprised if your guests ask for it again next Thanksgiving!

For more fall dessert recipes, check out these recipes: pumpkin olive oil bundt cake, red kuri squash tarts, salted caramel quince tarte tatin, and Dutch apple pie.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

0 from 0 votes
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Easy Sweet Potato Pie
Prep Time
1 hr
Cook Time
2 hrs 15 mins
 

Spice up your Thanksgiving dessert spread with this easy sweet potato pie. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie is so delicious and light, your guests will be coming back for more.

Course: Dessert
Cuisine: American
Keyword: Pie, Sweet potato pie, Thanksgiving dessert
Servings: 8 servings
Ingredients
Sweet potato pie
  • 2 pounds sweet potatoes, peeled and chopped into 1 inch pieces
  • 2 ounces unsalted butter, cubed
  • 2 medium eggs
  • 1/2 cup heavy cream
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 9-inch baked pie shell
  • Whipped cream for serving
Pie shell
  • 1 1/4 cups all purpose flour
  • 1/2 cup ground RW Garcia Sweet Potato Crackers
  • 1/4 cup confectioners’ sugar
  • 8 tbsps unsalted butter, cold (1 stick)
  • 1/3 cup iced water
  • 1 tbsp apple cider vinegar
  • 1 egg, lightly beaten
Instructions
Sweet potato pie

  1. Preheat the oven to 400 degrees F and line a baking tray with parchment paper.

  2. Toss the chopped sweet potatoes and butter on the tray, making sure they are in a single layer and roast for 1 hour until tender and lightly caramelized.

  3. Transfer the cooked potato to a food processor and process until smooth.

  4. In a large mixing bowl, combine sweet potato puree, sugar, eggs, heavy cream, cinnamon, nutmeg, and vanilla and whisk until well combined.

  5. Spread the sweet potato mixture over the baked pie shell, smooth the top with an offset spatula, and use foil paper to cover the edges of the pie to prevent it from burning during baking. 

  6. Bake for 45 minutes at 350 degrees F or until set. 

  7. Decorate the pie with baked decorative leaves.

  8. Let it cool to room temperature before serving.

  9. When ready to serve, slice the pie into 8 pieces and top with whipped cream.

Pie shell

  1. For the pie shell, combine flour, RW Garcia ground Sweet Potato Crackers, sugar, and butter in a food processor and pulse until the butter is the size of peas, about 12 times.

  2. In a small bowl, whisk together iced water and vinegar.

  3. With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form.

  4. Transfer the dough to a floured surface and form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.

  5. Roll the dough in between two sheets of parchment papers until you get about 12 inch diameter and ⅛ inch thickness.

  6. Use the pastry to line the base and side of a 9-inch pie pan leaving a 1 inch overhang.

  7. Use your thumbs and index finger to pinch the overhang to form a fluted edge. Freeze the pie for 30 minutes.

  8. Preheat the oven to 400 degrees. 

  9. Prick the base of the pie with a fork.

  10. Brush the edges with the beaten egg.

  11. Line the pastry case with parchment paper and fill it with pie weight (or uncooked rice or beans) and bake for 25 minutes or until the pastry is light golden. 

  12. Remove the parchment paper and pie weight and bake for another 5 minutes until the base is just dry. Remove from the oven and let it cool. 

  13. Combine all the pieces of dough scraps and roll it out to about ⅛ inch thickness and use a leaf cutter to punch out decorative leaves for the pie. Brush the leaves with the beaten egg.

  14. Place all the decorative leaves on a baking sheet lined with parchment paper in a single layer.

  15. Bake in the oven at 400 degrees F during the last 12-15 minutes while the pie crust is baking.

  16. Remove the decorative leaves from the oven and let them cool to room temperature.

Blood orange labneh tart

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This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

Winter is almost over so I want to share at least one blood orange recipe before they disappear from the farmers markets.  There’s something about the beautiful jeweled tones of blood oranges and their sunny taste that brighten even the dreariest winter days.  I’m so excited to share this blood orange labneh tart recipe as a celebration of winter and its bounty.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

I posted a picture of this blood orange labneh tart on Instagram about three years ago but life happened and never got a chance to write up the recipe. This tart was inspired by a blood orange panna cotta that I had blogged previously. My husband loved the taste of the panna cotta–citrusy, creamy, and custardy, almost like a cross between an English posset and a jello but he wanted texture so this tart was born.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

The tart shell is a mixture of almond meal and Graham crackers that becomes a crumbly, nutty crust for the curd like blood orange filling.  To make the crust, all you have to do is combine almond meal, Graham cracker crumbs, and melted butter, press the mixture into a loose bottom tart pan, and bake in the oven for 12 minutes. Talk about easy right?!!!

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and a slice of tart o a plate

While the tart shell is baking, you can start prepping for the blood orange filling. The filling is similar to a panna cotta but poured in the tart shell instead of individual ramekins. Fresh blood oranges and labneh are the heroes in this tart which turn into a beautiful coral color. If you haven’t heard of labneh before, it’s a soft cheese made from strained yogurt that’s quite popular in Middle Eastern cuisine.

After 4 hours of chilling in the the refrigerator, you get a beautiful blood orange tart with a creamy, tangy filling and nutty, crumbly crust. The filling has a hint of orange flavor layered with a raspberry undertone. When served with candied blood orange slices, this blood orange labneh tart is nothing short of a stunning dessert and the perfect ending to those heavier winter meals.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and two tart slices on two plates

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.42 from 17 votes
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Blood orange labneh tart with candied oranges
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust. 

Course: Dessert
Cuisine: American
Keyword: blood orange, dessert, Labneh, tart
Servings: 8 servings
Ingredients
  • 1 cup heavy cream
  • 3/4 cup labneh
  • 1/2 cup granulated sugar
  • 1 cup freshly squeezed blood orange juice, strained
  • 1 tbsp blood orange zest
  • 3 platinum gelatine sheets
Crust
  • 1/2 cup almond meal
  • 6 ounces Graham crackers
  • 6 tbsps unsalted butter, melted
Candied blood orange slices
  • 3 small blood oranges, sliced into 1/4 inch
  • 1/2 cup granulated sugar
  • 1/2 cup water
Instructions
Tart shell

  1. Preheat the oven to 350 degrees F.

  2. To prepare the crust. In a food processor, pulse Graham crackers to fine crumbs.  Add almond meal to the Graham cracker crumbs and pulse a few more times until mixed. 

  3. Mix the melted butter with almond meal mixture.  Press the mixture into a 1 ¼ inch deep by 9 ¼ inch round loose bottom tart pan. 

  4. Bake the tart shell on the middle rack of the oven for 12 minutes. Remove the tart shell from the oven and let it cool completely.

Blood orange filling

  1. Wash and scrub the blood oranges with warm soapy water to remove any wax, then dry the oranges.  

  2. Put sugar in a bowl and zest the blood oranges directly into the bowl. Use your fingers to rub the zest into the sugar.

  3. In another bowl, use a citrus reamer to extract juice from the blood oranges. Strain and set aside.

  4. Soak gelatin sheets in a bowl of cold water for 10 minutes to let them bloom.

  5. Combine cream, labneh, sugar, and blood orange zest in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.

  6. Whisk in the blood orange juice until well combined

  7. Lift the gelatin sheets from the cold water and wring gently to remove excess water. 

  8. Add the gelatin sheets to the warm cream mixture and stir until they melt completely.

  9. Strain the blood orange mixture through a fine sieve and let it cool for 30 minutes before pouring it into the tart shell.

  10. Refrigerate for at least 4 hours or overnight for the filling to set.

Candied blood orange slices

  1. To make the candied blood oranges, stir sugar and water in a large saucepan over medium heat until the sugar dissolves.

  2. Add the orange slices and simmer for 18-20 minutes until the rind is soft and the liquid becomes syrupy.

  3. When ready to serve, drain the orange slices and arrange over the cooled tart.

Recipe Notes

If blood oranges are not in season, use regular oranges instead.

You can make the tart a day ahead and store in the fridge.

Make the candied blood oranges closer to serving time.

Hidden rose apple mascarpone tarts

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These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry for your dinner party.

four hidden rose apple tarts on cooling rack and one on a plate

We’re more than halfway into fall and I couldn’t be more excited to finally share the recipe for these hidden rose apple mascarpone tarts.  The recipe was featured on the feedfeed almost two years ago but I kind of forgot about it until I was flipping through one of my recipe books a few weeks ago.  

four hidden rose apple tarts on cooling rack and one on a plate

These utterly beautiful tarts feature one of my favorite apples, hidden rose apples.  Every fall I stalk the Specialty Produce’s Instagram page for their arrival. They’re a hot commodity in San Diego with all the restaurants staking a claim before I can lay my eyes on them.  Boasting a distinctive flavor of strawberry lemonade, these hidden rose apples make the most beautiful and delicious baked goods.

four hidden rose apple tarts on cooling rack and one on a plate

Even though these tarts look deceptively complicated, it’s quite simple to make.  Two things that ultimately break or make these tarts are good puff pastry and having a mandoline.  Good store bought puff pastry is my secret. Let’s get real here, with two kids, who has time to labor over homemade puff pastry.  

four hidden rose apple tarts on cooling rack and one on a plate

Having a mandoline makes slicing a hundred times faster. You can slice the apples by hand with a very sharp knife but make sure they’re the same thickness.  Sliced apples are softened after a quick trip in the microwave to make it easier to fold. Then they’re layered on top of puff pastry and mascarpone and flavored with cinnamon.  If you’re feeling adventurous, cardamom is a great substitute. Once the pastry is rolled up, they bake into the oven for about 35-40 minutes to perfection.

four hidden rose apple tarts on cooling rack and one on a plate

Beside holding their shape so well after baking, these hidden rose apples also maintain their color brilliantly that friends have told me they look like real roses.  With Christmas approaching, they would make for a lovely dessert gracing your dinner table. If you can’t find hidden rose apples, use baking apples with red or pink skin like Cortland, Empire, Pink Lady, or Honeycrisp and they’ll come out just as lovely.    

four hidden rose apple tarts on cooling rack

Here’s a link to a tutorial of how they’re made so you can see how easy they are to put together.

If you like tarts, check out these recipes: hidden rose apple tarts, pink pearl apple galette.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 7 votes
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Hidden rose apple mascarpone tarts
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry. 

Course: Dessert
Cuisine: American
Keyword: dessert, Hidden rose apples, pastry, tart
Servings: 6 servings
Ingredients
  • 2 small hidden rose apples, cored and thinly sliced
  • juice of a lemon
  • 1 sheet of all butter puff pastry (10x6 inches)
  • 1/4 cup turbinado sugar
  • 1/2 tbsp Saigon cinnamon
  • 1/4 cup mascarpone cheese
  • 1 egg lightly beaten for egg wash
  • confectioners' sugar for serving
Instructions

  1. Core and thinly slice the apples with a mandoline.

  2. Combine the apple slices with lemon juice in a bowl and microwave 2 minutes. Wait for the apple to be cool enough to handle. Pat dry the apple slices of excess moisture and set aside.

  3.  On a floured surface, roll out the puff pastry and cut into 6 even strips.

  4.  In a small prep bowl, combine the sugar and cinnamon together.

  5. Spread the mascarpone cheese and sprinkle the cinnamon sugar mixture onto the bottom half of puff pastry strips.

  6.  Arrange the apple slices on top of the pastry strips.

  7. Fold the pastry puff in half lengthwise and roll them up. Brush them with the egg wash. Place in greased muffin tins.

  8. Bake for 35-40 minutes at 375 degrees F.

  9. Let them cool for 10 minutes before serving.

  10. When ready to serve, dust with confectioners' sugar.

 

Red kuri squash mascarpone walnut tarts

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These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

When it comes to Thanksgiving desserts, I always struggle with what to make.  In the past, I’ve made apple pie, pumpkin pie, pumpkin roulade, and pumpkin ice cream and tried to have one of the classics so guests wouldn’t be disappointed.  This year I happened to buy a lot of red kuri squash and decided to give an old red kuri tart recipe a little update. These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Red kuri mascarpone walnut tarts

With this recipe, you can make both the filling and the crust ahead of time so it’s not stressful to pull off these delicious tarts on the day of.  For the crust I added ground walnut to the dough to give it a nuttier taste. If you don’t like walnut, you can also substitute almond meal instead.

Red kuri mascarpone walnut tarts

The squash filling is made with roasted red kuri squash and spiced with cinnamon, nutmeg, and ginger.  Mascarpone cheese is added to create a creamy texture. Instead of using sugar, I added honey which created a molasses like undertone.

Red kuri mascarpone walnut tarts

These red kuri squash mascarpone walnut tarts are simple to put together.  Just imagine the delight on your guests’ faces when they are served an individual tart topped with a dollop of whipped cream, extra walnuts, and a drizzle of honey.   This recipe is definitely one of our favorite ways to use red kuri squash and hope it will become yours too. Happy Thanksgiving!

red kuri mascarpone walnut tarts

If you like tarts, check out these recipes: hidden rose apple tarts, fig and yogurt tarts, strawberry basil mascarpone tart, roasted red kuri tart.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you like soups, check out these recipes: roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup. If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 7 votes
Red kuri mascarpone walnut tarts
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Red kuri squash mascarpone walnut tarts
Prep Time
20 mins
Cook Time
1 hr 20 mins
Resting time
45 mins
Total Time
1 hr 40 mins
 

These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Course: Dessert, Pastry, Thanksgiving
Cuisine: American
Keyword: dessert, pastry, red kuri squash, tart, walnut
Servings: 8 servings
Ingredients
  • 1 cup all purpose flour
  • 1/2 cup ground walnuts
  • 1 stick of unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 2 tbsps icing sugar
  • 2 tbsps low fat cream cheese
  • 4-5 tbsps ice cold water
Filling
  • 1.5 pounds organic red kuri squash
  • 4 ounces mascarpone cheese
  • 2 small organic eggs
  • 1/4 cup honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
For serving
  • 1/2 cup organic heavy whipping cream
  • 1/2 tbsp icing sugar
  • 1/4 cup toasted walnuts
  • Extra honey for serving
Instructions

  1. Preheat the oven 350 degrees F.

  2. Cut the red kuri squash in half, scoop out all the seeds, and place them face down on a baking sheet lined with parchment paper.

  3. Roast the squash for 30 minutes until the inside is tender.

  4. Let it cool to room temperature, discard any stringy parts, then use a spoon to scoop out the flesh.

  5. While the squash is baking, prepare the crust. In a food processor, add flour, walnut, butter, cream cheese, sugar, and salt and process until the mixture resembles breadcrumbs.

  6. While the food processor is running, add water and pulse until the dough comes together.

  7. Divide the pastry into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.

  8. Roll the cooled dough between two sheets of parchment paper to about ⅛ inch thickness.

  9. Use a round cutter of about 5 ½ to 6 inches and stamp out 8 rounds. If you don’t have a round cutter, you can use a round bowl larger than the diameter of the tart pans.

  10. Lift the pastry rounds into the tart pans, press in the base and sides, trim the edges, and prick the bases with a fork. Cover and refrigerate for another 15 minutes. This will help prevent the crust from shrinking during baking.

  11. To prepare the filling, in a food processor, combine the squash, mascarpone, honey, vanilla, and spices and process until smooth. Pour the filling into a large bowl and set aside.

  12. When ready to bake, place the tart pans on a baking tray and line each with baking paper, fill with rice or dried beans, and bake for 15 minutes at 350 degrees F.

  13. Remove the rice or beans and paper and bake for another 10 minutes until golden.

  14. Spoon about ¼ cup of filling into the tart pans and bake for 23-25 minutes in the middle rack until set and light golden. If the filling starts to crack, it means they’re overbaked.

  15. Remove the tarts from the oven and let them cool to room temperature.

  16. When ready to serve, whisk the heavy cream and icing sugar together until soft peaks form.

  17. Top each tart with a dollop of whipped cream, chopped walnuts, and drizzle of honey and serve immediately.

Pistachio olive oil strawberry cake

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This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite.

strawberries for pistachio olive oil strawberry cake

How is it that spring is almost over!  A week to be exact! To celebrate spring I partnered with Wonderful Pistachios to share a delicious recipe for a pistachio olive oil strawberry cake.  I normally reserve cakes for special occasions but caught the cake bug after I saw Claire Ptak’s insanely beautiful lemon elderflower cake for the royal wedding.  When it comes to baking, I’m inspired by the seasons and strawberry is the perfect fruit to pay homage to spring.

ingredients for pistachio olive oil strawberry cake

Making a cake is all about having fun and experimenting with different flavors and textures.  I’ve been using Wonderful Pistachios in desserts like this cake and panna cotta for years and couldn’t be more excited when the No Shells pistachios recently became available which save me a lot of prep time without sacrificing taste.  Pistachio flour keeps the cake moist and delicious while offering more nutritionally than all purpose flour.  To make the pistachio flour, I simply grind pistachios to a fine crumb in my food processor.  Don’t over do it or you’ll get pistachio butter, although tasty, would be disastrous for this cake.  I also added olive oil as an emulsifier to augment the moisture and texture of the cake. Use a high quality olive oil that is fruity instead of grassy to ensure the best taste.  The floral and slightly sweet flavor of pistachios also pairs well with the olive oil.

pistachio olive oil strawberry cake

When it comes to frosting, I envisioned something lighter instead of buttercream and went with a tangy yogurt frosting to complement the cake’s nuttiness.  As luck would have it, I found the most amazing strawberries, called musk strawberries from Pudwill Berry Farms at the farmers market that were perfect for this cake.  These musk strawberries have the most beautiful aroma and intense flavor. With every bite, you get a bit of cake, fruit, and frosting.

pistachio olive oil strawberry cake

You can decorate the cake anyway you like but I kept things simple and swiped on the frosting with an offset spatula then smoothed it out with a bench scraper.  I added additional chopped pistachios at the bottom to add color and texture and whole strawberries on top.

pistachio olive oil strawberry cake

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite. If you’re in need of a delicious and beautiful cake for your next dinner party or gathering, look no further than this delightful, springy cake.

pistachio olive oil cake

Thank you Wonderful Pistachios for sponsoring this post. And as always all opinions are my own. Thank you for supporting the brands that support Beyond Sweet and Savory.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 12 votes
pistachio olive oil strawberry cake
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Pistachio olive oil cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.

Course: Dessert
Cuisine: American
Keyword: cake, olive oil cake, pistachio cake
Servings: 8 servings
Ingredients
Yogurt frosting
  • 2 pints organic strawberries, hulled and sliced
  • 1 1/2 cups organic heavy cream
  • 3/4 cup Greek yogurt
  • 2 tbsps honey
  • remaining whole strawberries for garnish
  • 2 tbsps pistachios, whole strawberries for garnish
Instructions

  1. Preheat the oven to 350 degrees F. Grease tree 6 inch cake pans with olive oil and line with the bottom with parchment paper.

  2. In a mixing bowl, whisk together the flours, baking powder, and baking soda then set aside.

  3. In a stand mixer fitted with the whisk attachment, beat the eggs, olive oil, yogurt, honey, and lemon zest on low speed until well combined. 

  4. Add the dry ingredients into the yogurt mixture.

  5. Divide the cake mixture between the pans and level out the top with an offset spatula.

  6. Bake the cakes in the middle rack in the oven for 30 minutes until golden on top and a skewer inserted in the center comes out clean. Allow the cakes to cool in the pan for an hour.

  7. While the cakes are cooling, make the yogurt frosting.

  8. Whip the heavy cream with honey until soft peaks form. Gently fold in the yogurt until well combined. Refrigerate the frosting for 30 minutes to firm up.

  9. Hull two thirds of the strawberries and slice them lengthwise if they are big.  

  10. If the cakes are uneven, trim the tops so you have a nice flat surface to decorate. 

  11. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  12. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  13. Place the third layer on top cut side down.

  14. Cover the entire cake with a thin layer of frosting to seal the crumbs and refrigerate for 20 minutes.

  15. Spread the remaining frosting all over the cake with an offset spatula.

  16. Add a thin layer of chopped pistachios near the bottom and garnish the top with whole strawberries. 

Rhubarb polenta cake

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This rhubarb polenta cake has a delicious tartness that shines  against the moist, pleasantly crumbly, and grainy texture of polenta. 

rhubarb polenta cake with sifter

How is it that it’s June already?!!  May was an intense month for me with photography project deadlines, being on our local TV channel (I’ll share more in another post), and traveling to the Bay Area for a friend’s wedding.  Work and traveling left me mentally exhausted so I took some time off to recharge. I’m back and excited to post my first recipe for June, a rhubarb polenta cake that I have been waiting for two years to share.  Yes, you read that right! TWO years!

cut rhubarb polenta cake with sifter

Two years ago I grew rhubarb from seeds and they flourished and survived the blazing summer heat of San Diego.  Thank you garden god! We couldn’t eat them fast enough. They went into many crumbles, pies, cakes, and ice cream.  Then came baby Dillon, a period of adjustment to life with a toddler and a baby (still adjusting by the way), and a hiatus from blogging.  I didn’t want another year to go by and not share this recipe with you.

rhubarb polenta cake

This rhubarb polenta cake is a family favorite.  It’s a simple cake that heralds spring. The tartness of rhubarb shines against the moist, pleasantly crumbly, and grainy texture of polenta.  Vu is all about chocolate cakes but this particular one he loves, especially warm from the oven with vanilla ice cream. It’s such a cliche but we enjoy a lot of our baked goods with vanilla ice cream. If there’s any leftovers, I reheat it the next day for a minute in the oven and enjoy it with a cup of tea.  

a plate with slice of rhubarb polenta cake and cake pan

I do have to warn you that this rhubarb polenta cake is not for the faint of heart.  The tartness of rhubarb does scare some people. If you’re not keen on rhubarb, you can always replace half of the rhubarb with strawberries and it will be as delicious. When I bring it to work, there are two camps–people who grew up with rhubarb and have fond memories of something their grandmas and moms made and will demolish this in seconds.  But the other group doesn’t want to to eat a veggie cake. Rhubarb is a vegetable after all. If you like rhubarb and polenta, this cake is for you!

two plates of rhubarb polenta cake

If you like rhubarb, check out these recipes: strawberry rhubarb mascarpone galette, strawberry rhubarb mascarpone handpies, and orange blossom panna cotta with baked rhubarb,

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.67 from 9 votes
rhubarb polenta cake
Print
Rhubarb polenta cake
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 

This rhubarb polenta cake is a simple cake that heralds spring. The tartness of rhubarb shines against the moist, pleasantly crumbly, and grainy texture of polenta.  

Course: Dessert
Cuisine: American
Keyword: cake, polenta, rhubarb
Servings: 8 servings
Ingredients
  • 3/4 cup all purpose flour
  • 1/2 cup polenta
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter
  • 3/4 cup granulated sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • zest of one Meyer lemon
  • 1/2 cup milk
  • 10 oz rhubarb, cut into batons
  • 1/4 cup sliced almonds
  • 1 tbsp turbinado sugar
  • confectioner's sugar for serving
  • vanilla ice cream for serving
Instructions

  1. In a mixing bowl, whisk together flour, polenta, baking powder, baking soda, and salt.  Set aside.

  2. Trim rhubarb into batons to fit the pan. Cut any thick stems in half along the length.

  3. Preheat the oven to 350 degrees F. 

  4. Grease a 9 inch round cake pan or spring form pan.

  5. In a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy.

  6. Add the egg, vanilla, and lemon zest and beat until well combined.

  7. Add half the milk and half the flour mixture and beat until well combined, scraping down the sides as needed to incorporate any chunks.

  8. Repeat with the remaining milk and flour mixture.

  9. Scrape the mixture into the prepared cake pan, smooth the top with a palette knife.

  10. Place the rhubarb batons on top.

  11. Place the cake in the oven in the middle rack and bake for 30 minutes.

  12. Remove the cake from the oven, sprinkle the sliced almonds around the edges and turbinado sugar on top.

  13. Bake in the oven for an additional 20-25 minutes until a toothpick inserted in the middle comes out clean.

  14. Remove the cake from the oven and allow to cool for 15 minutes.

  15. Dust the cake with confectioners's sugar and serve immediately with vanilla ice cream.

Recipe Notes

The cake will keep in an airtight container in the refrigerator for up to two days.

Strawberry rhubarb mascarpone galette

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This strawberry rhubarb mascarpone galette has a delicious sweet tart flavor wrapped up in a flaky, nutty spelt crust.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

Every spring I find myself making a strawberry rhubarb mascarpone galette.  Not just once or twice but almost every week. Desserts like galette speak to my heart–imperfect and rustic. No fancy lattice work. No crimping. And no blind baking.  Simply roll out the dough, add your favorite fruit filling, and fold over the edges to form a delicious tart.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

The foundation of a great galette is its crust. After years of making galettes, I have discovered Rosy Levy Beranbaum’s genius addition of cream cheese to the dough gives the crust the most tender yet flaky texture.  The fats and milk solids in the cream cheese inhibit gluten formation making the dough more pliable and easy to roll.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

I also used a combination of spelt flour and almond meal to create a nuttier crust.  Adding a layer of mascarpone and almond meal also gives a subtle richness to the galette. If you’re making this galette on a particularly warm day, try to keep the equipment and dough cool otherwise the dough will stick like crazy to the rolling pin and work surface.      

strawberry rhubarb mascarpone galette with cutting knife and strawberries

After fifty minutes in the oven, you get to experience spring’s perfect pairing wrapped in a flaky, tender crust with their juices oozing all over the sheet pan.  I love the classic sweet tart combination of this strawberry rhubarb mascarpone galette, best served still warm from the oven with a generous scoop of vanilla ice cream.  If left alone, I might be tempted to polish off the whole thing. This strawberry and rhubarb mascarpone galette is the perfect celebration of spring, humble, delicious, and moreish.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

If you like galettes, check out these recipes: blueberry and mascarpone galette, pink pearl apple galette, and salted caramel apple galette.   

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.91 from 10 votes
strawberry rhubarb mascarpone galette with cutting knife and strawberries
Print
Strawberry rhubarb mascarpone galette
Prep Time
30 mins
Cook Time
50 mins
Inactive time
1 hr 30 mins
Total Time
1 hr 20 mins
 

This strawberry rhubarb mascarpone galette has a delicious sweet tart flavor wrapped up in a flaky, nutty spelt crust.

Course: Dessert
Cuisine: French, Seasonal
Servings: 8 servings
Ingredients
  • 2 cups organic strawberries, hulled and halved
  • 1 cup rhubarb, cut into ½ inch batons
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • zest of 1 lemon
  • 1/4 cup mascarpone cheese
  • 2 tbsps almond meal
Egg wash
  • 1 egg, lightly beaten
  • 1 tbsps heavy cream
  • 1 tbsp turbinado sugar
Cream cheese pastry dough
  • 3/4 cup white spelt flour
  • 1/4 cup almond meal
  • 2 tbsps confectioner’s sugar
  • 1/4 tsp salt
  • 4 tbsps unsalted butter, cubed and cold
  • 4 tbsps cream cheese, cubed and cold
  • 3 tbsps ice cold water
  • 1 tbsp apple cider vinegar
Instructions

  1. Sift the flours together. 

  2. To make the pastry crust, place the flours, sugar, salt, cream cheese, and butter in a food processor and process until the mixture resembles coarse breadcrumbs, about 20 seconds.

  3. In a small cup, combine the water and vinegar. While the mixture is being processed, gradually add the water vinegar mixture until the dough comes together.

  4. Turn the dough onto a floured surface and knead gently.

  5. Wrap the dough in plastic wrap and chill for 60 minutes before rolling.

  6. In a bowl, add the strawberries, rhubarb, lemon zest, sugar, and cornstarch. Toss with your hands to combine. Set aside.

  7. Remove the dough from the fridge. Roll it out on a lightly floured surface to a circle of about 12 inches wide and ¼ inch thick. Move the dough onto a baking sheet lined with parchment paper.

  8. Spread the mascarpone cheese on the dough and leave about 1 ½ inch border. Sprinkle 2 tbsps of almond meal on top of the mascarpone cheese.

  9. Arrange the strawberry rhubarb mixture in the center of the dough leaving a one and a half inch border uncovered. Fold the dough edges over the filling pleating it loosely and leaving the galette open in the center. Patch the dough together if it breaks. Pour the juice into the galette.  Refrigerate the galette for 30 minutes.

  10. Preheat the oven to 375°F.

  11. For the glaze, whisk the egg with heavy cream in a bowl. Brush the dough with the egg mixture and sprinkle the turbinado sugar over the whole galette. 

  12. When ready to serve, cut the galette into eight pieces, transfer them to a serving plate, and top with vanilla ice cream.

Strawberry rhubarb mascarpone hand pies

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These strawberry rhubarb mascarpone hand pies are fruity, buttery, and nutty all in the same bite.

bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

Seeing rhubarb at the farmers was a beautiful sign but seeing strawberries was even better! Normally strawberries don’t make their entrance until late spring which is around June.  I don’t know how the farmers from JR Organics did it but they had three different types of strawberries at their stand last weekend–Gaviota, Patricia, and Albion. Our favorite is the Gaviota variety which is the sweetest, juicy, and so flavorful.  We bought a whole flat, ate most of them fresh, and saved the bruised ones for baked good. I combined the strawberries with some leftover rhubarb to make strawberry rhubarb mascarpone hand pies.

kitchen towel and baking sheet with bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

These strawberry rhubarb mascarpone hand pies are perfect for a lazy baker like me! Actually, let me correct myself! I’m not a lazy baker but having kids make those involved and complicated baking projects exponentially harder to complete.  Forget the beautiful pies with intricate lattice or four layer cakes that require hours to bake and decorate. Now it’s all about creating something quick and delicious before they wake up from their naps.

baking sheet with bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

I love the simplicity and ease of these strawberry rhubarb hand pies.  Store bought puff pastry, a mixture of fruit, some sliced almonds, sugar, and an egg wash are all you need.  I feel no shame in using good quality store bought puff pastry. Make sure you get the butter puff pastry and not margarine or oil based ones.  The hardest step is filling the pastry and sealing the edges together so they don’t burst while baking. After twenty minutes in the oven you’re rewarded with these buttery and fruity hand pies.  I usually make an extra batch and freeze them for a quick breakfast. I love the sweet tart flavor from the strawberry rhubarb mixture, buttery taste of the puff pastry, and crunch from the almonds.  These strawberry rhubarb mascarpone hand pies are perfect for breakfast, snacking, and sharing with family and friends.

close up of bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.88 from 8 votes
baking sheet with bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies
Print
Strawberry rhubarb mascarpone hand pies
Prep Time
20 mins
Cook Time
20 mins
Freezing time
10 mins
Total Time
40 mins
 

These strawberry rhubarb mascarpone hand pies are fruity, buttery, and nutty all in the same bite.

Course: Breakfast
Cuisine: American, Pastry
Servings: 6 servings
Ingredients
  • 6 5x5 squares of good quality puff pastry
  • 1 cup organic strawberries, hulled and roughly chopped into small pieces
  • 1/2 cup organic rhubarb, sliced into ½ inch pieces
  • Finely grated zest of 1 lemon
  • 2 tbsps granulated sugar
  • 1 tbsp cornstarch
  • 6 tbsps mascarpone cheese
  • 1 egg egg, lightly beaten
  • 2 tbsps sliced almonds
  • 1 tbsp turbinado sugar
Instructions

  1. In a mixing bowl, add strawberries, rhubarb, lemon zest, sugar, and cornstarch and let them macerate for 15 minutes.

  2. Preheat the oven to 400 degrees F.

  3. Thaw the puff pastry squares on a baking sheet lined with parchment paper.

  4. When the pastry squares have thawed but are still cold, spread one tablespoon of mascarpone cheese in a triangular pattern on half of the square, leaving a half inch border.

  5. Divide the filling evenly among the pasty squares.

  6. Brush the edges with the egg, fold up the pastry to form a triangle, then press the edges together with a fork. Put the folded hand pies in the freezer for 10 minutes.

  7. Remove the hand pies from the freezer, brush the top with the egg, scatter the sliced almonds, and sprinkle the turbinado sugar.

  8. Place in the middle rack of the oven and bake for 20 minutes until golden.

  9. Let the hand pies cool for 10 minutes before serving.

Recipe Notes

If you can't find mascarpone cheese, you can substitute it with cream cheese.

Blueberry and Meyer lemon scones

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These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.

plates of Meyer lemons

When Meyer lemons are in season, many lemon goodies are on repeat–Meyer lemon bars, bostocks, and lemon cake.  I might have gone overboard last weekend and bought at least five pounds of Meyer lemons. Some went to my friend Gail, others were preserved and jammed, and the rest still sitting on my kitchen counter.  I went through my repertoire of recipes to see what else to bake and decided to update Vu’s favorite scone recipe. I turned Vu’s blueberry scones into blueberry and Meyer lemon scones.

blueberry and Meyer lemon scones on baking sheet

I was never a scone person until we had afternoon tea at the Orangery in Kensington Palace eight years ago.  It was my first time having afternoon tea and wasn’t sure what to expect. The server brought out a selection of scones, butter, and jam. I vividly remember my first bite of the orange scone–light, airy, and buttery with a lovely orange flavor.  I was blown away by how good they were, forewent the sweets, and asked for a second serving of scones.

blueberry and Meyer lemon scones with Meyer lemons and a bowl of glaze

From that moment, I made a resolution to replicate the texture of those scones.  We can definitely learn a few things about making proper scones from the Brits.  Over the years, I have learned a few tricks to avoid making dense, sandpapery scones.  The most important one is not overworking the dough. Using a folding motion to bring the dough together will get the mixture moistened evenly.  Stirring the dough until it becomes wet will result in dense and heavy scones. Meyer lemon zest is used in the batter to impart that distinguishable lovely Meyer lemon aroma while fresh blueberries are used to create jammy pockets of blueberries.  Once the scones are cooled, they’re drizzled with a tangy glaze made with lemon juice, zest, and confectioners’ sugar. Making the glaze is an extra step but it brings everything together. These blueberry and Meyer lemon scones have become a favorite in our family, surpassing even the cranberry and orange scones that we often make with leftover cranberries after Thanksgiving.    

glazed blueberry and Meyer lemon scones on baking sheet

These blueberry and Meyer lemon scones are perfect for breakfast with coffee or tea, a snack, or a little pick me up.  With Easter and Mother’s Day coming up, they would be the perfect addition to brunch. Your guests will love these airy and buttery scones with a burst of blueberries and addicting tangy lemon glaze.  We always make an extra batch to freeze and throw in the oven on days when the scone craving hits.

If you need more breakfast inspiration, check out the recipes for Meyer lemon bostocks, orange and cranberry scones, and Dutch baby pancake.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.62 from 13 votes
glazed blueberry and Meyer lemon scones on baking sheet
Print
Blueberry and Meyer lemon scones
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.

Course: Breakfast
Cuisine: British
Servings: 16 scones
Ingredients
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick of unsalted butter, cold and cut into small pieces
  • 1 1/2 cups organic fresh blueberries
  • Zest of 1 Meyer lemon
  • 1 cup organic heavy cream plus extra for brushing
  • 1 organic medium egg, cold
  • 1 1/2 tsp vanilla extract
  • 2 tbsps sanding sugar
Meyer lemon glaze
  • 1 cup confectioners' sugar
  • 2 tbsps freshly squeezed Meyer lemon juice
Instructions

  1. Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.

  2. In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.

  3. Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.

  4. In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.

  5. Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.

  6. Preheat the oven to 425 degrees F.

  7. Line a half-sheet pan with parchment paper.

  8. Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.

  9. Brush the top of the scones with cream and sprinkle the sanding sugar on top.

  10. Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.

  11. Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.

  12. To make the lemon glaze, in a bowl add the confectioners’ sugar, lemon juice and zest and stir until well combined.  

  13. Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.

Recipe Notes

Freeze unbaked scones on parchment lined baking sheet, then transfer the scones to freezer bags and freeze up to 3 months.  If baking from frozen, preheat the oven to 425 degrees F and bake for 20-25 minutes.

Meyer lemon bars with almond shortcrust recipe

by Leave a Comment

These Meyer lemon bars have a delicious filling with burst of lemon flavor and a buttery crust that barely holds together.

white bowl of two Meyer lemons with knife resting on top and two lemons sitting next to bowl

Up until recently, I had a love hate relationship with lemon bars.  Every time I made lemon bars, they always turned out awful and ended up in the trash.  The filling was either too eggy or sour and the crust too crispy or soggy. Yes, I’m a bit particular about lemon bars.  I love lemon bars with just the right amount of tang and a buttery crumbly crust. Countless trials later, I’m excited to share my recipe for these delicious Meyer lemon bars with an almond shortbread crust.

Plate of Meyer lemon bars

Before we planted a Meyer lemon tree in our garden, I used Eureka lemons which always turned out too tart.  After I switched to Meyer lemons, I have never gone back. Since Meyer lemon is a cross between a lemon and a mandarin, it has a beautiful burst of lemon flavor without the acidic edge.  Their aromatic delicate skin also adds another dimension of lemon flavor to the filling.

Plate of Meyer lemon bars

One of the most important lessons I learned from my failed attempts is pouring the filling directly onto the hot crust prevents it from becoming soggy.  Once I made the mistake of removing the crust from the oven so I could bake something else, poured the filling onto the cooled crust only to find out that the filling had sunk into the crust and created a soggy mess.  If you were running behind and didn’t make the filling in time, put the cooled crust back into the oven for a few minutes will solve your problem. For the crust, I also added almond meal to create a nuttier base.

 Plate of Meyer lemon bars

These Meyer lemon bars don’t last very long when we bring them to potlucks or serve them at the end of a casual meal.  They are slightly tart, sweet, and delicate all in the same bite. I love the luscious filling with burst of lemon flavor and buttery crust that barely holds together.  Peak season for Meyer lemons runs from November until March so grab them while you can and make these delicious lemon bars.

If you like lemon desserts, check out the recipes for Meyer lemon bostocks, Meyer lemon yogurt and pistachio cake, or lemon poppy seed cake.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.75 from 12 votes
Print
Meyer lemon bars with almond shortcrust
Prep Time
20 mins
Cook Time
40 mins
Inactive time
2 hrs 30 mins
Total Time
55 mins
 

These Meyer lemon bars have a delicious filling with burst of lemon flavor and buttery crust that barely holds together

Course: Dessert
Cuisine: American
Servings: 24 small squares
Ingredients
  • 1 stick of unsalted butter
  • 3/4 cup cup all purpose flour
  • 6 tbsps almond meal
  • 1/4 cup confectioners' sugar
  • 1/2 tsp salt
Filling
  • 3 organic eggs
  • pinch of salt
  • 3/4 cup freshly squeezed Meyer lemon juice
  • 3/4 cup cup granulated sugar
  • 1/4 cup all purpose flour
  • Zests of 2 Meyer lemons
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Butter a 6 by 12 inch baking pan. Line base and sides with parchment paper, extending the paper about an inch over the sides which will help you lift the bars from the pan.

  3. In a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, flour, almond meal, and salt on medium speed until the mixture comes together.

  4. Press the dough evenly over the base of the pan with your fingers then use the bottom of a measuring cup or glass to help compact it.

  5. Bake for 20-22 minutes in the middle rack of the oven until the edges are golden brown.

  6. Prepare the filling while the base is baking. In a large mixing bowl, whisk the eggs with a pinch of salt. Add the granulated sugar, lemon juice, and all purpose flour and whisk until well combined. 

  7. Strain the egg mixture into another bowl to remove any lumps. Whisk in the lemon zest.

  8. Pour the egg mixture over the hot base and bake for another 20 minutes until the edges of the bars are set but the middle still jiggly.

  9. Let the bars cool completely in the pan on a wire rack then cover and refrigerate for 2 hours. 

  10. When ready to serve, lift the bars from the pan using the overhanging parchment paper and transfer to a cutting board. Cut the bars with a sharp knife into 2 inch squares and wipe the knife clean in between cuts.

  11. Dust the bars with confectioners’ sugar and serve immediately.

Recipe Notes

Leftover lemon bars will keep in the refrigerator if covered in a container for up to 3 days.