Although Sheila’s Lemon Bars hold a very special place in the hearts of our family and friends, sometimes I want to create something just a bit more complex. By adding coconut to the shortbread crust, it gives a lovely new quality to the original. Topped with an extra thick layer of the lemony custard, they become more of a dessert instead of a snack. Continue reading
Everyone has a go-to dish for different events. Our daughter has been making these lemon bars for as long as I can remember. She’s shown how to make them to non-cooks, and delivers them happily to new moms, birthday folks, and as hostess gifts. She’s figured out that they taste OK when done gluten free, to please her aunt.
This recipe is written in pencil on a small yellow index card from my first go at organizing my recipes (and those that were given to me by friends). I share it with you as a fail-proof, yet always yummy treat, regardless of the time of year. Although best when made with freshly squeezed lemon juice, they have been made many times with lemon juice from a bottle (no point in pretending we’re perfect, that jig was up long ago!) Continue reading