One of the best things about living in Southern California is Meyer lemons and the fact that things grow here year round. Today as I took my daily walk (I wish) I ran into my friend and avid gardener, Sam. He has a wonderful garden complete with citrus, kumquat and avocado trees. Not to mention the different lettuces and herbs that get his loving care on a daily basis.
To make a long story short, he again indulged me with my all time favorite Meyer lemons. They only really grow from December to April, and for anyone who has never had one, they are the Rolls Royce of lemons. They are sweeter and less acidic than regular lemons. I wanted to show my appreciation for all the gifts he gives me, so I made him my very favorite recipe of lemon bars. Since I am trying not to eat sugar, this was painful for me. Fortunately, I only ate one, and gave him the rest. Now I can continue to accept his offerings and not feel so guilty. He has inspired me, and I think this is the year I am going to have a garden and grow my own herbs and vegetables. I always had a garden when I was growing up and remember it being so much fun to watch things grow from a seed to something edible. The hard part will be keeping the skunks that frequent my back yard, from eating everything.
Lemon Bars
2 1/2 cups all purpose flour
1/2 cup powdered sugar
8 oz. (one stick) unsalted butter
8 medium eggs
3 1/2 cups sugar
1 cup lemon juice
4 tsp lemon zest
1 tsp. baking powder
1 tsp. flour (for the filling)
Sift together the flour and powdered sugar in a large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2 inch baking dish. Bake at 350 degrees until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, sugar, lemon juice, 1 tsp. flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Let cool before cutting into bars. Sprinkle with powdered sugar and fresh whipped cream. Will keep in refrigerator for two days. Servers 8.
Comments