My cheesy side - clove lemon bars

Yesterday morning I was delivering a cake here close to home and saw Rita Cadillac on the street walking their dogs.

"So what? "You ask me. Hence I have a confession to make. Are you ready? So safe Berenice: I am star-struck celebrity, say, popular.

I put a Caetano Veloso, Paulinho da Viola a, Fernanda Montenegro in a front that I do not care, but if I ever find the Silvio Santos us, you will have to hold me because I will take pictures, hug and ask for his autograph.

I do not know how to explain this wonder, but I think that comes from childhood, those happy Sunday afternoons watching What is the music, and Chacrinha Circle, with its eternal and unforgettable Bolete serious, the dancer who never laughed. My mother, who was very PHYNA, turned off the TV, trying to divert my attention, but she was just there I was distracted again, admiring the judges of the talent show, and laughing worth of Aracy de Almeida blasting the poor candidates the singer.

And today, when I see someone with very large clothes, remember that game on Sunday in the Park children's clothes filled bladders and Silvio was bursting with a pin.

Well, that's us, that I needed to vent my side tacky. Now I feel much better and we can talk about new revenues.

Carnation Lemon Bars (adapted from Super sorrel lemon bars and lemon Pat Pumps) - yields 16 pieces

A hint: if you like sour flavors, DO. I used some lemons cloves (those orange, super scented) that came from a site, and the taste was special - in fact, spent the lemons cloves lemon in my scale limonística and now are my favorites. Can you easily find in good supermarkets and grocers.

Ingredients for the biscuit base

½ cup (113g) unsalted butter, melted
¼ cup sugar
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour

For the frosting lemon
1 cup + 2 tablespoons sugar
3 tablespoons flour
3 eggs
grated zest of 2 lemons cloves (or 1 lemon and 1 Sicilian Tahiti)
½ cup of strained lemon juice, cloves
confectioners' sugar, for dusting (optional)

Preheat oven to 180 ° C. Butter a 20cm square and cover with foil, leaving a surplus out of the way, as if they were handles - they help in time to unmold. Butter the paper in the bottom and sides.

For the dough:

In a bowl, mix the cold butter with the sugar, vanilla and salt. Add flour and mix well - you will get a clay a bit soft and oily. Spend this dough to prepared pan and press, making uniform and filling the entire surface.

Press this mixture into the prepared pan evenly, filling all the corners. A30 Bake for 25 minutes or bake until the base completely, and is browned on the edges.
For the topping:

While the pasta is baking, mix in medium bowl the flour and sugar. Add eggs and mix well. Add zest and lemon juice.

When the base is ready, reduce the oven to 150 ° C. Pour egg mixture over the batter and lemon, without taking the shape of the oven. Roast for 25 minutes or until firm and not swing at the center.
Let cool on a rack and remove the shape with the help of the handles of aluminum foil. Cut the squares on a board with a sharp knife, sprinkle powdered sugar and serve.

If left over (which I doubt) store in refrigerator in covered container.