March 12, 2014 by BettyCupcakes
It surprises me every year that citrus season happens during the dead of winter. The bright tartness of lemons, limes, and oranges just screams summer.
Perhaps that’s why it’s such a treat to bake with citrus while yet another flurry of snowflakes blankets my porch. One bite and I’m transported to a lazy summer afternoon, reading outside while the wee one pours me cup after cup of “tea” from his water table.
Those memories were so sweet, I ate (almost) the whole dang pan of the Sunny Lemon Bars from the Back in the Day Bakery Cookbook. Whoops.
I’ll be honest- I did not follow the recipe exactly despite my best intention. I thought I had more than one lemon lurking in the fruit bowl, but alas, it was not meant to be. I only made a half batch of the Sunny Lemon Bars, so I made up the rest of the 1/2 cup of juice needed with oranges and limes. The result was a slightly less tart citrus curd filling, which was not a bad thing at all.
I also accidentally used salted butter in the shortbread crust instead of unsalted butter. And then, I accidentally browned it. (In case you were wondering, you should not leave butter melting on the stove on medium heat to go do laundry.) Both turned out to be happy accidents because my salty, buttery, rich shortbread crust was the perfect compliment to the sweet-tart and gooey citrus curd filling.
While I’m sure I’ll (eventually) be grateful that:
a) I only made a half-batch of lemon bars
b)that I shared half of the lemon bars with my neighbors,
right this moment I’m
c) wishing I had about 10 more bites of lemon bar bliss. Come to mama, you lemony-butter-sugary beauty.
What’s your favorite citrus fruit?
P.S. If you saw my post on the Back in the Day Bakery Facebook page, hello new friend! You can find all of my Back in the Day Bakery posts on the Stuff I Love page. I’m baking my way through the cookbook. You can follow my adventures on Facebook, Twitter, and Pinterest!