We’re not unlike most of you in that we have favorite vacation spots that we can visit repeatedly and never of tire of the location and the sites. One of those places for us is Colonial Williamsburg. American history is a favorite topic and that’s what Colonial Williamsburg is all about. It’s a living museum. You feel like you’ve been transported back to Colonial 18th century. I purchased The Williamsburg Cookbook on one visit and couldn’t wait to get home and dive in head first. The cookbook contains many favorite and popular recipes from the Colonial Williamsburg taverns and hotels. I found many interesting dishes and several we ordered in the taverns. The recipe that caught my attention right away was Williamsburg Inn Pecan Bars. It’s a pecan pie like filling sitting on a lemony shortbread crust.

Yep, I ran to the kitchen to get started.

In typical shortbread fashion, the crust is mildly sweet and serves as a great contrast to the honey-laden pecan topping. I’ve made many Southern Pecan Pies and never thought about adding lemon but the combination does work. Hmmm….maybe I should give a thought to the addition of pecans to Meyer Lemon Bars. On second thought, Meyer Lemon Bars don’t need any help in the flavor department. Sometimes, it good to know when to stop.

Y’all come see us!

Williamsburg Inn Pecan Bars

adapted from The Williamsburg Cookbook, The Colonial Williamsburg Foundation, 1975

preheat oven to 375 degrees

yield: one 9X9 inch pan

A pecan pie like filling sits atop a lemony shortbread crust. There’s outstanding flavor in this twist on pecan pie.

crust:

6 tablespoons unsalted butter

1/2 cup granulated sugar

1 egg

1 tablespoon lemon rind

1 1/2 cups all-purpose flour

1/4 tsp. baking powder

Prepare one (9×9 inch) baking pan by spraying with baking spray or coat with oil and flour. Cream butter and sugar; add egg and lemon rind and beat well. Sift together flour and baking powder; add to creamed mixture and beat well. Chill dough until firm. Press the dough in the bottom of the prepared pan. . The dough will be about 1/8 inch thick. Prick all over with a fork. Bake for 12 to 15 minutes in a 375 degree oven until the dough looks half done. Remove and follow instructions for Pecan Topping.

Pecan Topping

reduce oven heat to 350 degrees

1/2 cup butter

1/2 cup honey

1/2 cup light brown sugar,packed

2 tablespoons whipping cream

1 1/2 cups pecan, chopped or halves

Put butter, sugar and honey in a deep, heavy saucepan; boil and stir constantly for 5 minutes. Remove from heat. Cool slightly and add cream and pecans, mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooded spoon or flexible spatula. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool and cut into 1 x 2 inch bars.

Williamsburg Inn Pecan Bars. A pecan pie like filling seated on top of a lemony shortbread crust.

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