I thought we could all use a bit of a break from peanut butter, and the freshness of lemon is the perfect antidote to an overdose of rich, peanut butter chocolate treats.
But, I made some peanut butter granola bars today that will be making an appearance soon…and I have enough of that never-ending tub of expiring peanut butter for at least another recipe or two, so we’re not out of the woods yet.
For now, let’s focus on lemon freshness, and not the cleaning kind – I think my cleaning prowess was called into question today when I had this conversation with my 3-year-old:
Me: Time to clean up the toys.
Me: I have to vacuum.
G: Who’s coming over?
I’d rather make my house smell like lemons in other ways.
Lemon bar ways.
Don’t make these unless you have fresh lemons – when you use 1/2 a cup of lemon juice, you will definitely notice if the lemon juice is not up to par.
So get fresh lemons (about 4) and make these. They’re a perfect combination of shortbread-y crust in equal amount with tart, creamy lemon. Perfect with tea, if you’re into that kind of thing. My mom is, and it’s her recipe, so I should mention the tea. And thanks for letting me scam your recipes Mom, even if they do have pretty boring names
1 cup flour
1/4 cup sugar
1/2 cup butter or margarine
1 cup sugar
3 Tbsp flour
1 1/2 tsp grated lemon zest (1 lemon)
1/2 cup fresh lemon juice
Preheat oven to 350 degrees.
For crust, combine flour and sugar, then cut in butter until mixture resembles coarse crumbs. Press mixture into lightly greased 8″ square baking dish. Bake for 15-20 minutes, until very light golden.
For topping, whisk sugar, flour, eggs and lemon zest in a small bowl just until smooth. Pour over warm crust. Bake 25-30 minutes longer, or until set. Cool completely in pan on rack before cutting into bars.
These taste delicious room temperature or chilled…if your kitchen is as warm as mine, I’d recommend keeping them in the fridge.