Classic Tangy Lemon Bars!

I love lemon bars! And I have been trying to work on a recipe to make them at home since a while now. Finally, I have one here, that works like a charm!

Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. Tart, rich and perfection, all rolled into one!

Hope you enjoy it! 🙂

Classic Tangy Lemon Bars

  • Servings: 12 pieces
  • Print



  • 2/3 cup unbleached All-purpose flour (about 2/3 cup)
  • 1/3 cup White whole-wheat flour (about 1/3 cup)
  • 1/4 cup Powdered sugar
  • 2 tablespoons Cornstarch
  • 2 teaspoons grated Lemon rind
  • 1/8 teaspoon Salt
  • 1/4 cup unsalted Butter, chilled and diced
  • 2 tablespoons Canola oil
  • Cooking spray


  • 1/3 cup unbleached All-purpose flour (about 1/3 cup)
  • 1 cup granulated Sugar
  • 2 teaspoons finely grated Lemon rind
  • 3/4 cup fresh Lemon juice
  • 1/8 teaspoon Salt
  • 4 large Eggs, lightly beaten
  • 2 tablespoons powdered Sugar



  1. Preheat oven to 350°.

  2. To prepare crust, lightly spoon about 2/3 cup all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.

  3. To prepare filling, weigh or lightly spoon about 1/3 cup flour into a dry measuring cup; level with a knife. Place flour in a large bowl. Add granulated sugar, 2 teaspoons lemon rind, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.



Roti Roll ~ Small joint close to Columbia serving the well loved mumbai street food aka Frankie! 🌯🌯🌯
Recommended: Aloo Chana (usually a part of their special menu) and Chicken Malai! 🥔🍖 #ruchyum #ruchyumrest #frankie #streetfood #nyceats #cheapeats #eeeeeats #nomnomnom #potd #lunch #dinner #foodie #foodporn #food52 #foodpics #foodstagram #foodphotography #nyc #nycigers #ig_nycity


Nutella Sondesh ~ Combining my love for Nutella and my favorite Bengali sweet!
Serving: 12 pieces
Time: 1 hour

– 1/2 gallon Whole Milk
– 2 Lemons, cut in halves
– 1 tablespoon + 1 liter water or more
– 1/4 cup granulated Sugar, more more
– 1/2 teaspoon Ghee (Clarified butter)
– 4 tablespoon Nutella – 1 tablespoon Cocoa powder for dusting

1. Heat milk in a non-stick saucepan, over medium-high flame. Keep stirring continuously.
2. Cut lemons in half and squeeze the juice into a bowl. Add one tablespoon of water. Add lemon-water solution to the milk. It will start coagulating within 3 to 4 seconds.
3. Set a strainer over a mixing bowl and line it with a cheese cloth. Carefully pour the milk curds into the strainer. Add 2 cups (or more) of water to the cheese and wash it well.
4. Gather the four corners of the cheesecloth in your hand and gently squeeze to remove the excess whey.
5. Set it aside in a big mixing bowl. With the palm of your hands, knead the cheese for 4 to 5 minutes. It should have a fine consistency. Add sugar and knead for an another 4 to 5 minutes to form a dough.
6. In a non-stick pan. over medium-low heat, heat the cheese dough. With a
spatula, stir it for 4 to 5 minutes. Take it off the heat.
7. When it’s cool enough to handle, shape them like a ball (don‘t forget to grease your hands with ghee), or put in a rectangular dish and press down to smooth layer of approx. 1-inch thick or put them into molds of your choice.
8. Chill for 30 minutes.
9. Remove from refrigerator and dust cocoa powder on all the pieces.
10. Warm nutella in microwave for 30 seconds – just so that it’s easy to use. Press the centre of sondesh with your thumb and add nutella in the centre. Happy gorging! 😃

#ruchyum #ruchyumrecipes #nutellasondesh #sondesh #sandesh #bengalisweets #homemade #housemade #homecooked #food52 #lunch #dinner #foodie #foodporn #foodphotography #nomnomnom #chefsofinstagram #foodstagram #weekendvibes #nutella #sweettooth #dessertporn #indianfood


The Magical One-Ingredient Ice-cream: Creamy ice-cream with just one ingredient, no ice-cream, no dairy, no sweetener – sounds magical right?! 💫 Well, what is this one magic ingredient that can be whipped into rich and silky ice cream?? 🤔 hmmmm.. it’s BANANAS!! 🍌🍌🍌🍌 If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like custard ice cream 🍦
BANANA ICE-CREAM – makes 2 servings
– 1 1/2 peeled medium bananas, sliced into coins and frozen until solid
– Blend bananas in food processor! And suddenly out of nowhere, these gritty frozen pieces of fruit turn into ice cream! Transfer to a freezer container and freeze until solid!

Just to switch it up a bit, I added some Nutella to it! 🍫
NUTELLA BANANA ICE-CREAM – makes 2 servings
– 1 1/2 peeled medium bananas, sliced into coins and frozen until solid
– 3 to 4 tablespoons Nutella or other hazelnut-chocolate spread
– Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in Nutella, and transfer to a freezer container and freeze until solid! – I served it with some cocoa powder dusted on the top and chopped cashew nuts!

#ruchyum #ruchyumrecipes #foodprnshare #foodporn_xox #nomnomnom #foodporn #foodie #foodphotography #banana #glutenfree #vegan #dairyfree #nosweetener #chefsofinstagram #dessert #icecream #homemade #nochurnicecream #foodgasm #foodstagram #eeeeeats


Grilled Vegetables Sandwich Smothered with Hot Melted Cheese & Layered with Honey Mustard #recipe ~ A quick and simple sandwich, with mouth watering flavors! 🌭🍴🍞 Preparation Time: 5 mins
Cooking Time: 15 mins
Total Time: 20 mins
Makes 4 -6″ sandwiches
– 2 Bread Rolls (foot long)
– 1 cup Onions
– 1 cup Mixed Veggies of your choice – green peppers, mushrooms, carrots, bell peppers, jalapenos, zucchini is my favorite combination for this recipe
– 4 Cheese Slices – American or Provolone
– Honey Mustard
– 2 tablespoon Oil
– Salt & Pepper to taste

1. Heat oil in a pan and add onions.
2. Saute till the onions are softened. Then add the veggies. Once all the veggies are grilled, softened and fragrant add salt and pepper.
3. Add cheese on top of the veggies as shown, and then fold in with a spatula.
4. Slice the bread rolls and layer it with honey mustard.
5. Place the roll on top of the veggies and flip it with a spatula. The sandwich is ready to be plated.

TIP: Ketchup, marinara sauce and hot sauce all make good accompaniments or just the sandwich on its own is pretty great! 😊

Happy Cooking! #ruchyum #frommykitchen #sandwich #sandwichporn #grilledveggies #honeymustard #breakfast #breakfastporn #foodstagram #foodporn #foodpics #cheese #vegetarian #chefsofinstagram #nomnomnom #eeeeeats #food52 #feedfeed #heresmyfood #ruchyumrecipes

The Mini Pumpkin Pie with Spider Web

Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Halloween, Thanksgiving and Christmas. I wasn’t ready to wait till Thanksgiving, so decided to make it for Halloween 🙂

Halloween is a yearly celebration observed in a number of countries on 31st October. Typical contemporary festive Halloween activities include trick-or-treating, attending costume parties, decorating, carving pumpkins into jack-o’-lanterns, lighting bonfires, apple bobbing and divination games, playing pranks, visiting haunted attractions, telling scary stories and watching horror films. We signed up for hosting trick or treating this year for the very first time! So, pretty exciiitttttedddd! 😀

FUN FACT: The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest.It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar.The final pie weighed 3,699 pounds and measured 20 feet in diameter. [Source: Wikipedia]

I love the fragrance that you get while the pumpkin pie is baking! Do you? If yes, then this recipe is worth trying out 😉 I have added the classic pumpkin pie recipe as well as the variation that I made this time!

TIP: To make the Spider Web, I mixed 1/4 cup of pie mix with cocoa powder until smooth and filled it in a piping bag. Then, cut a small hole in the corner of the bag containing the chocolate filling and pipe a large spiral (4-5 rotations) over the top of the plain pumpkin filling.Take a toothpick and, starting at the center of the tart, drag it gently through the filling towards the outer crust to create the spiderweb. Gently tap the pan on the table to smooth out any grooves in the filling. Here’s a video showing this process:

Adapted: This recipe is from Libby’s Pure Pumpkin label 😉

Hope you enjoy it! Happy Halloween all!

The Mini Pumpkin Pie

  • Servings: 8 pieces
  • Print


  • 3/4 cup Granulated Sugar
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground Ginger
  • 1/4 teaspoon ground Cloves
  • 2 large Eggs
  • 1 can 100% Pure Pumpkin
  • 1 can Evaporated Milk
  • 1 unbaked 9-inch deep-dish Pie shell
  • Whipped cream (optional)


  1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. Pour into pie shell.
  3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  4. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


  1. So instead of the traditional big pie, I decided to make small bite size ones this time. The steps are pretty much the same. Prepare the batter as in step 1 of the previous method. Pulse graham crackers and butter in a food processor.
  2. Take a mini cheesecake pan and line each mold with a 1 inch layer of the graham cracker mix and flatten it. Pour the pumpkin pie batter in each. Preheat the oven to 375F and then bake for 45 minutes.




Microwave Besan Ladoos ~ A quick and easy way to make Besan Ladoos in microwave in just 15 minutes. No more muscle sores while roasting the flour 😛💪🏻 Ingredients
– 1 cup Besan [gram flour] – 1/4 cup Ghee – 1/2 cup Powdered sugar – 1/2 teaspoon Cardamom powder – Chopped nuts for garnish
1. In a large microwave safe bowl, mix the besan and ghee. Microwave on HIGH for 5 minutes stirring well every one minute. [the time may vary depending on the machine power]
2. Once the flour seems slightly darker in colour and richly aromatic, remove from oven and allow to cool completely. This will take around 5-10 minutes.
3. Once cooled, add 1/2 cup powdered sugar with cardamom powder into the roasted flour. Knead well to mix and shape into balls pressing some chopped nuts on the top.
4. Store them in airtight container.
Happy Diwali everyone! 🙏🏻💫🌟 #ruchyum #frommykitchen #ruchyumrecipes #diwali2016 #diwalisweets #besanladoo #indiansweets #foodstagram #foodporn #foodpics #foodie #foodblogger #eeeeeats #nomnomnom #chefsofinstagram #instagood #happydiwali #indianfestival #festivaloflights