There is something wonderful & bright about lemon & lime in the springtime. Sitting out on the back deck of one of my fave restaurants with dear friends. A bit of leftover chill left in the wind, but the sun’s heat winning out, beating down on my shoulders and kissing my face & neck. Hearing the river trip & fall over each other as it runs its course. The only remainder of winter is the slightly snow capped Whistler mountains, while the rest of the snow has melted & is fueling the already rushing waterfalls. The forest storing up sunshine & vibrantly showing off its colors. Every soul that can is out and about, biking, climbing, running, strolling, or rolling around on the grassy knolls, reading a book or being twitterpated.Yes, I have a plethora of more than slightly cheesy spring-time references, & am willing to use them if you still don’t understand my love for warmth and growth.Speaking of growth! Garden growth . . .
(this baby withstood the winter! kudos)
red bowl, red pants. kale ready for salad-life.
(just found a new dressing that is to die for! new post coming soon)
butter lettuce (with a few spinach plants on the left).
onions & garlic.
my sunday afternoon. enjoying the sun & company of my best friend between church services. we have just moved our services to The Ledge Cafe (our coffee shop downtown) & added a night service. loving being right in the heart of the community!
Back to lemon lime bars. I have this weird habit or reading a recipe for something that involves lemon & instinctively adding lime as well. They just go
together, ya know? You know. The crust is softer shortbread with a bit of brown sugar for chew overall depth. If you decide to add zest to the sugar in the crust or the filling, you have my approval; nay, encouragement. (nay? Oy . . . )
Making these wee’uns for church tonight. Might bring the leftovers to a friends’ house so we can eat them around the fire pit. Because, it’s springtime, after all.Lemon Lime Bars
makes medium squares or 18 small squares
2 sticks unsalted butter, softened
3/4 cup of granulated sugar
1/4 cup of packed brown sugar
2 cups all purpose flour
Pinch of salt
4 large eggs
1 1/2 cups of sugar
6 Tbsp of all purpose flour
1/3 cup lemon juice
1/4 cup lime juice
Powdered sugar for topping
Preheat the oven to 350 degrees. Line a 13×9 inch pan with parchment paper and set aside.
To make the crust: In the bowl of a stand mixer beat together butter and sugars until pale and fluffy, 3-5 minutes. Stop, scrape down and add the flour, & salt. Beat on low until dough comes together. Dump the dough into the pan and flatten out with your hand until the base is level. Bake for 18-20 minutes or until slightly browned.
To make the filling: While the crust is baking, In a medium bowl whisk together the eggs and sugar until pale and light. Add the lemon juice, lime juice, & flour. Whisk until completely incorporated. Remove the baked crust from the oven and immediately pour the prepared filling over the crust. Return to the oven and bake for 22-25 minutes or until browned around the edges and no longer wobbly in the center. Cool completely in pan before cutting.
After it comes out of the oven sprinkle lavishly with the powdered sugar.
The bars will stay fresh in an airtight container, in the fridge for up to 4 days.
Source: inspired by Joy the Baker
Listening to: Arrested Development, Season 3