I have bags and bags of lemon juice in my freezer. People always are giving me lemons…I think they want me to bake something for them or make lemonade or something.
All of a sudden the other day, my lemon tree had tons of lemons on it, ready to be picked. I couldn’t bear to put anymore lemon juice in my freezer so I decided to do something with them. Lemon Bars!
Adapted from allrecipes.com
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
- 1/2 tsp. salt
- 1-2 Tbsp. lemon zest
1 1/2 cups white sugar
1/4 cup plus 1 Tbsp. all-purpose flour
2/3 cup lemon juice
- Preheat oven to 350.
- In a medium bowl, blend together softened butter, 2 cups flour, 1/2 cup sugar, salt and lemon zest. Press into the bottom of an ungreased 8x11 inch pan.
- Bake for 25 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup plus 1 Tbsp flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 25 minutes in the preheated oven. The bars will firm up as they cool.
This mess was my dinner last night:
Sorry you had to see that.
These are leftover from the Beef Enchiladas I made the other night. They weren’t as good as fresh and looked terrible when reheated but it was an easy, quick dinner so I can’t complain too much.
To add some green to my dinner, I made a salad to go with it:
Breakfast this morning was a toasted English muffin with peanut butter and a grapefruit.
After taking the kids to school, I grabbed a latte at Starbucks and then went on my son’s school field trip.
I met my husband at Harry’s Bar & American Grill for lunch. I had the seafood cobb:
What are you favorite things to do with lemon juice?