A cicada's loud rasp on the branch above, startles as it zips to nearby branch. Dappled sunlight plays capriciously on the brow of my little one, appearing and disappearing through maple leaves. Breeze riffles through fern-fingers and bent-over grasses and our chestnut hair. Splish-splashes of water, carefully poured from the spout of silver watering can, feeding thirsty thyme and spiraea. Snack-break for all. Little bars of sunshine, powdered in white, on the windowsill. Teeth sink in, through bright curd and buttery shortbread. A pungent tartness smarts slightly on the tongue. Big, dark eyes inquire for more. We both reach for another. A perfect day.
Lemon Bars
Makes a 9 x 13 pan
Total Time: About 1 hour, plus cooling time
2 cups sifted flour
1 cup powdered sugar
1 cup melted butter
2 cups granulated sugar
1 tsp. baking powder
Another 1/4 cup flour
4 eggs, beaten
Juice from 2 large lemons (1/2 cup to 1/2 cup + 2 T.)
Sift a few cups of flour and then measure out the 2 cups you will need for the recipe.
Save out an additional 1/4 cup for use later in the recipe.
Stir together: sifted flour, powdered sugar and melted butter.
Spread in a 9 x 13 pan and pat into an even layer.
Bake for 15 minutes at 350 degrees, until crust starts to turn golden.
While crust is baking, whisk together granulated sugar, baking powder, and 1/4 cup more flour (unsifted is fine).
Beat 4 eggs.
Squeeze juice from 2 lemons.
Then whisk eggs and lemon juice into sugar mixture until combined.
Pour lemon mixture over hot crust.
Bake at 350 degrees for another 20 - 30 minutes,
until lemon curd is set and just beginning to turn golden brown.
Cool to room temperature. Then sift more powdered sugar on top of lemon bars before serving.
Recipe from my sister.
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