When Life Gives You Lemons—Get Creative
“Like the first ray of sunshine, a lemon wakes up the senses and refreshes the soul.”
~Alice Waters
The brilliant citrus flavor & cheery sun color of lemons always puts a smile on my face. In winter its addition to a holiday sauce adds a bright note. Long summer evenings are enjoyed with a favorite Happy Hour treat, the Lemon Drop. Lemon Chicken sprinkled with Herbs de Provence fills the house with a homey aroma. And a springtime dessert bar sings a fresh tune with a classic Lemon Bar.
“If life gives you lemons, don’t settle for simply making lemonade – make a glorious scene at a lemonade stand.”
~Elizabeth Gilbert
A favorite summer event for our young boys was a Lemonade Stand. Our previous home was on a corner of a cul-de-sac with a wide front lawn. Setting up their small table & chairs, a fresh pitcher of Lemonade with ice and slices of fresh lemons & cups. An a sweet hand lettered sign. The quintessential childhood entrepreneurial activity.
“In the simplicity of a lemon, there’s a complex burst of life.”
~Alice Waters
Lemon & Lavender mingle together in Italian countryside memories. A rental house in Umbria was our home for a week’s time. Lemon trees, fresh eggs & fresh herbs gathered from the property provided the base of many creative meals. The reminder that the simplicity of ingredients create a slow and sustainable approach to cooking.
“Cooking without lemon is like eating without tasting.”
~Daniel Boulud
I have considered my favorite pantry items previously. The humble lemon has alway resided on the top of the list. Other “must haves” are salt, olive oil, eggs, sugar/honey, gf flour, vanilla, cornstarch, baking soda, rice, chicken stock, beans, greens, cheese, chicken—and coffee!
“Lemons symbolize a fresh start; their zest is a reminder to renew and refresh.”
~Donna Hay
Springtime is the perfect time to incorporate this zesty citrus as a seasonal refresh!
Pam’s Favorite Lemon Bar
Ingredients:
1/2 c unsalted butter, room temp + more for pan
1/2 c confectioner’s sugar + more for dusting
1/4 t salt
1 c Bob’s 1-to-1 gf flour
4 egg yolks
1 can (14 oz) sweetened condensed milk
3/4 c fresh lemon juice (about 3 lemons)
Directions:
Preheat oven to 350 degrees. Butter 8” square pan. Line bottom with parchment paper, leaving overhang on 2 sides; butter paper.
Make shortbread crust: Using mixer beat butter, sugar & salt until light & fluffy. Add flour & mix on low until just combined. Press into bottom & 1/2” up sides of prepared pan. Prick all over with fork. Bake until lightly golden, 15-20 min.
Make filling: In a large bowl, whisk together yolks, condensed milk & lemon juice until smooth. Pour over hot crust in pan; return to oven & bake until set, 25-30 min. Cool completely in pan.
Refrigerate until filling is firm about 2 hours or up to 3 days. Using paper overhangs, lift cake onto work surface; cut into 16 squares. Dust with confectioners sugar.
**I love to serve these Lemon Bars with homemade ice cream & sliced strawberries.
(Original recipe credit Martha Stewart 2019)