Recipe: Lemon Bars
I had a scare. A doctor’s appointment that turned into hushed voices outside the room. Calm facts being rattled away at me, although I heard nothing. The advice that they do surgery in three days “just to be sure”, that it was likely “minor”, and the words that it was, of course, though “up to me”.
And I was one of the lucky ones. A few days post surgery and in a doped up sleep, in the midst of admitting I am only human and sometimes need help, came the news that “probably nothing” had indeed turned out to be “nothing”.
The relief I felt belied a bravado that I had tried to put forth. Of sarcasm and critiques of the medical profession that masked my deep fear of being out of control.
The mandated slow-down and recovery is not my forte, despite Duke and Lou’s adamant desire to keep me safely wedged in a full body snuggle at all times. At one point, squished between two happily snoring dogs who would wake only to stretch, stand up, circle once, and flop down on top of me I grumpily told them, “You’re close enough.”
They both looked at me like the fool that I was, and in that moment, I realized there is no such thing as “close enough” with the ones we love.
My couch arrest lasted only so long and inevitably I found myself in the kitchen. Remembering this recipe from when I was little I made the Sunset buttery lemon bars of my youth. I’ve had many others over the years, but in my book, none are as good as these with their buttery crust that crumbles in your mouth, bright lemon filling, and powdered sugar dusting. I made this version gluten free, just to see if it would work, and it did, making it a huge hit amount my #GF neighbors who I demanded come eat it and take it away from me. It’s even better with real flour and best made for a party as this is not one that gets better with age.
Lemon Bars (Gluten Free Option)
- 1/2 lb butter, softened
- 1/2 c powdered sugar
- 2 cups flour, scant (gluten free flour will work)
- 4 eggs
- 2 c white sugar
- 1 tsp lemon zest
- 6 TB lemon juice
- 1 tsp baking powder
- Preheat oven to 350. Grease 9×13 pan.
- Beat butter and powdered sugar until creamy.
- Blend in flour until well combined.
- Press into pan, so it makes an evenly thick layer. (You can do this with your hands and plastic wrap if you like.)
- Bake for 20 minutes.
- Meanwhile, beat eggs until light. Add white sugar, beating until thick and lemon colored.
- Add lemon peel, juice, and baking powder. Beat until smooth.
- Pour over crust, return to oven, and cook another 15 – 20 minutes or until pale golden.
- Let pan cool on cooling rack, and once cool dust with powdered sugar and slice into squares.