Photo by Wales Hunter
Pink Lemonade Bars
Looking for a unique way to use up a bumper crop of tomatoes? Look no further! Tomatoes play a starring role in this scrumptious dessert by Janine Washle of CloverFields Farm & Kitchen in Big Clifty.
2 cups red tomatoes, seeded and chopped
3⁄4 cup granulated sugar
3 large eggs
2 large egg yolks
3 tablespoons freshly squeezed lemon juice
1 stick unsalted butter, at room temperature
1 tablespoon fresh lemon zest
2 sticks unsalted butter, at room temperature
2 cups all-purpose flour
1⁄2 cup confectioner’s sugar
3 tablespoons fresh basil, thinly sliced
1. Puree tomatoes and place in a heat-proof bowl or top section of a double boiler.
2. Add sugar, eggs, egg yolks and lemon juice and whisk together to break up eggs. Cut the butter into chunks and add.
3. Place bowl over top of, but not touching, hot water. Cook over medium heat and bring water to a simmer. Cook, whisking often, until mixture reaches 180 degrees, about 45 minutes. Remove from heat.
4. Pass mixture through a fine sieve. Stir in lemon zest. Cool to room temperature and refrigerate until needed.
5. Meanwhile, prepare shortbread by preheating oven to 350 degrees.
6. In a large bowl, combine softened butter, flour, sugar and fresh basil. Stir just until mixture comes together in a ball.
7. Press into a 9x13-inch pan that has been lightly sprayed with a nonstick cooking spray. Bake crust for 15 minutes. Remove from oven and spread top with tomato curd.
8. Bake an additional 20-25 minutes or until set and center does not jiggle. Cool to room temperature before cutting.
Tip: Make the tomato curd two days ahead. The recipe can be made a day in advance of serving.