We are having a second week of unseasonably warm weather. Things are blooming early and the windows are all open. The front field is starting to green up, quite unevenly.
My sad little daffodil patch is budding, even though I see fully opened daffodils in everyone else’s yard. I will have to choose an early variety to plant this fall along the fence line, facing the road. These are pink, peach, and frilly, but not early. Next weekend I will plant sweet peas to climb the fence behind them.
My constant companion has found new buttercups and dandelion flowers to pick.
And swings to swing on.
And here is something we baked yesterday. These lemon bars are pleasantly tart on top, with a yummy shortbread crust. They pack well in lunch boxes and stack just fine in the cookie jar as well. This is a Southern Living recipe that I adapted to make more lemony. This picture is awful, they are actually quite pretty in person.
Classic Lemon Bars:
For shortbread crust:
-2 cups flour
-1 cup cold cubed butter
-1/2 cup powdered sugar
For lemon filling:
-1 3/4 cups granulated sugar
-2 1/2 t. lemon zest (4 large lemons should give you the zest and juice you need)
-1/2 cup lemon juice
-1/4 cup flour
-1/2 teaspoon baking powder
- Preheat oven to 3650. Line a 13×9 pan with aluminum foil, with enough of an overhang to have handles to lift out.
- Combine crust ingredients in food processor, pulsing 7-8 times until butter is size of small pea.
- Press into lined pan and bake for 25 minutes.
- Combine filling ingredients with whisk until well blended, pour on top of crust
- Return to oven for 30 minutes.
- Let cool in pan about ten minutes, then lift out using foil handles and place whole thing, foil and all, on cooling rack until completely cool and set.
- Dust generously with powdered sugar and cut into squares.