CAYUGA, Ind. —
Alice Alderson, HHS educator of the Parke County Extension office, was the judge.
The winners for the 2012 Bakersfest contest were:
— 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 of Clinton, Ind. Reserve grand champion prize was won by Belva Conner of Hillsdale, Ind.
Whole Lemon Tart
1 ¾ cups flour
1/ 3 cup sugar
1/4 teaspoon salt
3/4 cup (1 ½ 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.
2 lemons (about 4½ 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° F. 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.
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 below)
Preheat oven to 350 degrees.
Combine flour and 1/2 cup powdered sugar.
Cut butter into flour mixture with a pastry blender until crumbly.