Lemon Witches Recipe

Lemon Witches



1 cup all-purpose flour

½ cup confectioners’ sugar

½ teaspoon salt

8 tablespoons (1 stick) unsalted butter, not yet to room temperature and cut into even-sized pieces


3 large eggs

1 cup sugar

½ cup fresh lemon juice (2-3 lemons)

1 ½ tablespoons freshly grated lemon zest (1-2 lemons)

3 tablespoons all purpose flour

Pinch of salt


Grease a 9” square baking pan with butter. Dust it with flour and shake out the excess. Preheat the oven to 350 degrees.

For the crust, sift the flour, confectioners’ sugar and salt into a medium sized bowl. Add the butter and mix into the flour, first with a fork and then finish with clean fingers.

Pat the dough evenly into the prepared baking pan and bake for 15 minutes or until golden. Let the crust cool while you make the filling.

To make the filling, beat the eggs until frothy. Slowly add the sugar and mix until combined. Beat in the lemon juice and zest and mix well.

Measure the flour and salt and sift directly into the filling mixture. Mix gently until blended. Pour the filling over the crust and bake 15 minutes or until the top is set. It should have tiny bubbles on the surface and the edges should be tinged brown and slightly pulling away from the pan.

Remove the pan from the oven and cool on a rack for at least one hour. Cut just before serving. Refrigerate what’s not eaten.

Just Lucky

It’s June and I feel lucky the photography sessions for cookbook #2 are a thing of the past. Every morning we packed up the treats baked the day before and drove to the studio in Red Hook, Brooklyn. Traffic on the Brooklyn Bridge was horrendous almost each morning, and the rain didn’t help.

photo1The long days were not always what I would call ‘fun,’ but we worked with a fantastic photographer, Alexandra Grablewski and she made it all good.

photo2Setting up for a photo shoot is amazing – at least to this amateur. A “stylist” rents props. Don’t even ask me the details on this. Would a prop shop exist in Nebraska? I am often blown away with the odd-ball stuff available for rent in NYC, and luckily our bakery is in NYC!

photo3 photo4Art directors from the publisher Rodale came out and helped with the cover shot. It may or may not be what is finally selected, but here is the set-up shot before we added all the sweets. Fat Witch Bake Sale is the name of the book and it has my personal recipes.

coverWe don’t do many cookies or any cakes at our store, but believe it or not, I still bake a lot at home. This was an easy cookbook to do, as I opened my box of index cards and pulled out the ones I like the most. It was a lucky break for this book. These cookies are one of my favorites – Milk Chocolate Thumbprints.

photo6I know, I know, I am behind on updating our Pinterest boards. I confess to being overwhelmed with other things and decided to hire someone to do the heavy lifting. More revisions are coming soon, but check out our boards here!

It’s Witchino season at our Chelsea Market bakery. Witchinos are our frozen frosted drink that I must confess are amazingly delicious. They have fewer calories than a Starbucks frappuccino. We post each day’s flavors on our Twitter feed, and usually feature something chocolate (mocha espresso, anyone?) and something else (green tea sound good?).

witchino-poster-webLast but not least, our brownies were in a NY food fair at Hankyu Department Store in Osaka, Japan for a week in May. We created a new Baby Witch especially for the sale. Matcha Baby is made with white chocolate and laced with green tea powder. We’re selling some at our Chelsea Market bakery and folks seem to be liking them!