As an added incentive to Foodie Blogroll members, in conjunction with the lovely POM folks, they are giving away cases of POM Wonderful products for the next 2 weeks, while the contest is going on. For more details on how you can enter to win either of these contests, please check out the Foodie Blogroll/ Leftover Queen Forum!
I had every intention of entering this contest and maybe I still will, but I used up both of the pomegranates that I had bought!!! Guess I need to buy some more!!!
Pomegranate Lemon Bars (adapted from How to Cook Everything by Mark Bittman)
8 Tbsp (1 stick) unsalted butter, softened, plus a little more for greasing the pan
1-1/4 Cup sugar
1 Cup AP Flour, plus 2 Tbsp
2 Tbsp freshly squeezed lemon juice
1/2 tsp baking soda
grated or minced zest of 1 lemon
1/2 POM pomegranate seeds removed
- Preheat the oven to 350 °F. Grease an 8 inch square baking pan.
- Use an electric mixer to cream the butter with 1/4 cup of the sugar. Stir in 1 cup of flour. This mixture will be quite dry; press into the greased pan and bake for 15 minutes, no longer. Remove from the oven and cool slightly.
- Beat together the eggs, lemon juice, baking soda, remaining 1 cup of sugar, 2 Tbsp of flour, and lemon zest. Stir in pomegranate. Pour mixture over the crust and bake until firm on the edges but still a little soft in the middle, another 20 minutes. Cool, then sprinkle with confectioner's sugar. Cut into squares and serve with some additional pomegranate seeds for garnish.
- Store covered and refrigerated for up to 2 days.