The theme of the 15th Annual Bakersfest, staged on Oct. 3 at Vermillion County Fairgrounds, was “Baking with Lemons.” The Bakersfest is sponsored by the Vermillion County Extension Homemakers and Purdue University Cooperative Extension in Vermillion County. Tables were decorated with yellow and white tablecloths, meltaways candies and real lemon table favors.
Alice Alderson, HHS Educator of the Parke County Extension office, was the judge.
The winners:
• Breads Champion: Sheila Adams — Lemon Blueberry Drizzle Bread
• Cakes Champion: Carolyn Stewart — Ina Garten’s Lemon Cake
• Cookies Champion: Belva Conner — Lemon Coconut Bars
• Muffins Champion: Carolyn Stewart — Tuscan Lemon Muffins
• Pies Champion: Carolyn Stewart — Whole Lemon Tart
Grand Champion prize was won by Carolyn Stewart.
The Reserve Grand Champion prize was won by Belva Conner.
Division winners received $5 each, Reserve Grand received $15 and Grand Champion received $25.
A “Baking with Lemons” Bakersfest cookbook with the recipes from all the entrants is available for $2 at the Vermillion County Extension Office, P.O. Box 250, Newport IN 47966. Call 765-492-5332.
The grand champion recipe:
11-inch Whole Lemon Tart
Crust
1 3⁄4 cups flour
1⁄ 3 cup sugar
1⁄4 teaspoon salt
3⁄4 cup (1 1⁄2 sticks) cold butter, chunked
1 Tablespoon grated lemon rind
• Preheat oven at 350 degrees. In food processor, combine flour, sugar, salt and lemon rind. Mix to blend.
• Add butter pieces and pulse until incorporated and mixture turns to moist crumbs. Pour mixture into tart pan and press evenly over bottom and up sides of pan. Freeze shell for 15 minutes. Partially bake shell at 350 degrees for 10 minutes.
Lemon Filling
2 lemons (about 41⁄2 ounces each)
2 cups sugar
1 stick butter, cut into chunks
5 large eggs
2 tablespoons plus 1 teaspoon cornstarch
1⁄4 teaspoon salt
• Preheat the oven 350 degrees. Place the tart shell on a baking sheet.
• Slice the lemons into thin wheels, remove any seeds. Pulse lemons, sugar and chunks of butter into a food processor until pureed. Add eggs, cornstarch and salt and pulse until the batter is smooth.
• Pour filling into prepared tart shell. Bake at 350 degrees for 35-40 minutes until light brown on top. Let cool on rack, and then chill in the refrigerator until ready to serve.
Reserve Grand Champion recipe:
Lemon-Coconut Bars
2 cups flour
1⁄2 cup chopped slivered almonds, toasted
1 cup powdered sugar, divided
1 cup sweetened flaked coconut
1 cup butter, soft
Lemon Chess Pie Filling (recipe follows)
• Preheat oven to 350 degrees.
• Combine flour and1⁄2 cup powdered sugar.
• Cut butter into flour mixture with a pastry blender until crumbly.
• Stir in almonds. Firmly press mixture into a lightly greased 13x9-inch pan.
• Bake crust at 350 degrees for 20 to 25 minutes or until light golden brown.
Lemon Chess Pie Filling
2 cups sugar
1⁄4 cup lemon juice
4 large eggs
1 tablespoon flour
1⁄4 cup butter, melted
1 tablespoon cornmeal
1⁄4 cup milk
1⁄4 teaspoon salt
1 tablespoon lemon zest
• Whisk together all Lemon Chess Pie Filling ingredients. Makes 3 cups. Use immediately.
• Stir filling and coconut together; pour over baked crust. Bake entire dish at 350F for 30 to 35 minutes or until set.
• Cool in pan on a rack. Sprinkle evenly with remaining 1⁄2 cup powdered sugar, and cut into bars.
Makes 32 bars.
Valley Life
Vermillion County Bakersfest produces lemon recipes
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