Spring has sprung!

Picnic weather is here!
Does spring make anyone else happy? I love the fresh cut grass, the color of the flowers and seeing all the baby animals around.

Spring is also a good time to start projects. Unfortunately for me, my neighbors are having their drive way redone. Don’t get me wrong, it looks amazing and I’m jealous, however, I could have done without the shaking of my house from the jackhammer and all of the noise pollution. Pair that with having a spring cold and I am not a super happy camper today.

I decided even though I didn’t feel great today, that my favorite springtime dessert might lift the fog. I went into the kitchen and whipped up my favorite lemon bar recipe. There’s something amazing about the texture and the cool lemon curd, topped with powdered sugar, all on a shortbread crust. The best part about this recipe? You can sub out cup for cup for a gluten free baking mix and voila! Gluten free lemon bars!


Lemony Lemon Bars

For Base
2 cups sifted flour
1⁄2 cup powdered sugar
1 cup butter

For top
4 large beaten eggs
2 cups white sugar
1⁄3 cup lemon juice
1⁄4 cup flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon fresh lemon rind


For the base: mix the butter into the flour and sugar.
Mix with hands until it clings together.
Press into a 13 x 9 x 2-inch pan.
Bake at 350°F for 20-25 minutes or until lightly browned.

For the filling, beat together eggs, sugar and lemon juice.
Sift together flour and baking powder.
Stir into egg mixture.
Pour over baked, cooled crust.
Bake at 350°F for 25 minutes.
Allow to cool in the refrigerator approximately 4 hours.
Once cool, sprinkle with powdered sugar.
Cut into bars.

These can also be made into citrus bars by mixing lemon, lime and orange juices to equal the
1/3 cup. One of my favorites is also a lime version!

Until next time, Happy Baking!



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