When Life Hand You Lemons. . .

With an out of town wedding, and a myriad of fall activities on my plate, I found that the month of September came and went. Hence, my precious food blog became neglected. No worries loyal fans I am back, but not up to my full capacity yet.

About a week ago, I was in a car accident. I do often wonder why we call it an "accident." Because from my point of view when a guy makes an illegal left turn across on-coming traffic, and hits my car, where is the accident in that scenario? That is just blatant disregard for road signs.

Now you all know how to finish my title phase by saying "Make Lemonade!" Well, I am choosing to take a little liberty with that phase and say, "Make Lemon Bars!" You know what I am talking about, those delicious bars with a crisp-buttery crust, tart lemon filling, and dowsed in powder sugar.

I've had plenty of other people's version, or attempts over the years, but for me there are two steps that make my lemon bars stick out among the rest.

1. Baking the crust until it is a medium golden brown.

2. Baking the bars long enough so that the filling is really set up.

I've had some lemon bars where the crust was so under baked that it tasted raw, the filling was so oozy and gooey that it ran over the edges of each cut piece, and it was so cloyingly sweet I felt like I might have developed a cavity after just one bite.

The most perfect lemon bars from the bottom up consist of the following:

~A golden brown crust that crumbles slightly like a good pie crust.

~A tart lemon filling.

~A generous dusting of powder sugar on top.

These elements combine for the prefect bite of sweet-tart with a wonderful crunch, and are one of my favorite "comfort" style desserts.