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I made lemon bars, and you should too.

August 30, 2016

Anyone else feel like they still have one foot in summer, and the other in fall? I won’t lie, my pinterest boards are filled with pumpkin recipes and ankle boots, but part of me has just begun to enjoy the summer now that it’s no longer 95 degrees out! My husband and I feel a little bit as though we’ve skipped summer. We just didn’t see the point of dragging our newborn out into the brutal heat. However, a recent trip to Lake George with family has us wanting to squeeze every last bit of enjoyment out of the summer season. This means walks at night with Indy and our dogs, and afternoons spent sitting on a blanket on the lawn, drinking a beer and watching our little guy kick around. We’ve been able to shut off the air conditioning and open the windows wide, sheer curtains billowing about in a scene that always reminds me of The Great Gatsby.  Do you remember the part when Daisy and Gatsby see each other for the first time in years, and she is lounging around, trying to stay cool with her friend Jordan? Fitzgerald mentions the curtains blowing around in the breeze, and although it isn’t important, it is an image that always stuck with me. So, until pumpkin spice lattes return to Starbucks, I’ll be over here ignoring the siren song of mums on front stoops, fuzzy socks, and chili in the crockpot. Well, mostly ignoring (surreptitiously sips iced pumpkin coffee from Dunkin). Those days will come soon enough!

In the spirit of enjoying summer, I’d like to share a recipe for lemon bars. To me, they are a summer dessert- probably because they remind me of lemonade. It’s the perfect time to bake them now that the temperature has dropped slightly. I’ve been thinking about lemon bars since a sweet friend from church brought us some for dessert after baby boy’s birth. This isn’t the exact recipe she used, but it is a good one. I made these for my husband over the weekend, and we’ve been enjoying them! I’m sharing the link for the original recipe that I made, but also, the alterations that I made today to make these lemon bars gluten and dairy free to accommodate members of my family who have dietary restrictions. I also made a version with lime juice to change things up! My husband and I found both versions to be delicious- but the gluten and dairy free version is a little less rich, with a more crumbly crust. I may need to experiment with different types of flour to make the crust comparable to the original recipe. Does anyone have any suggestions? I also may add a drop of food coloring to the lime bars next time or top them with lime zest so that I can tell the bars apart! I’m excited to share them with family soon. Give these a try and enjoy the last bits of your summer:)

Lemon Bars

For the crust:

1 cup of soft, but not fully melted coconut oil (or butter for the dairy version)

1/2 cup white granulated sugar

2 cups of gluten free flour (or regular for the wheat version)

For the lemon filling:

4 eggs

1 1/2 cups of white granulated sugar

1/4 cup of gluten free flour (or regular for the wheat version)

2/3 cup of lemon juice

powdered sugar for topping

or a Lime Version:

4 eggs

1 1/2 cups of white granulated sugar

1/4 cup gluten free flour (or regular for the wheat version)

2/3 cup of lime juice

1 table spoon of lemon juice

powdered sugar for topping

Directions:

Line a 9×13 pan with tin foil, and preheat the oven to 350 degrees. Mix together your crust ingredients and press the dough down flat in the pan until the whole thing is covered. Bake in the oven for about 18 minutes. While the crust is baking, mix the lemon filling in a stand mixer or blender until the filling is frothy. When the crust is done baking, pour the lemon mixture over the top and bake for 20 minutes.

Once the bars have cooled, chill in the refridgerator for two hours. Remove the bars from the pans, and peel off all of the foil.  Right before you serve the bars, cut them into squares and top them with powdered sugar.

 

 

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