HRH had her end-of-year cello recital this weekend. Am I being a braggypants mom if I say that she did a great job? Tough. She did a GREAT job, stayed calm and focused, and remembered to acknowledge the accompanist when she was done. And did I mention she played with beautiful tone? And that she hit every note?
There was a reception after the recital, and because it was her day, I let her pick what we should bring. She chose these Bake Sale Lemon Bars. Can’t say I blame her.
These bars are tart and lemony and light – a perfect summertime treat.
I used the changes mentioned in one of the reviews: 6 eggs instead of three, 1 3/4 cup white sugar (vs 1 1/2), 6 tbsp flour (vs 3), and a full cup of lemon juice (as opposed to 1/4). I actually had a bunch of lemons in the house so I squeezed the bejesus out of those babies. Bottled lemon juice works, and they are still mega yum, but if you can do fresh, do it. It does make a difference.
These take a little more time than the Peanut Butter Bars I would have chosen, but on the other hand, there are times when you just need something fresh and bright and lemony. When that happens, these seriously fit the bill.