Lemon-Lime Bars

I attended a farewell party for two dear friends who will be moving to Portland, Oregon. It'll be sad when they aren't around. Change is sometimes difficult, you know? I will enjoy going to visit them.

Lingfei is from China, Chris's dimpled, charming wife, and she made an authentic Chinese dinner for a dozen or so of us. Let me just say, it was a spectacular feat, complete with a half a dozen dishes or more including, fried rice, fried eggplant, wilted spinach and eggs, cashew chicken, a cabbage dish, a tomato dish, fried tofu, various vegetable dishes and meat dishes, a shrimp stir-fry, wontons, and fried bananas and apples for dessert (among others!). The theme was fried food, it seems. And MSG--about half a bagfull. I don't normally eat either of those foods, but I decided to enjoy myself, and I think we all did. She just kept dishing these things out, even after everyone was satiated. I came to the party a few hours early to help out, and it was quite a project. She was wonderfully adorable, a perfect hostess.


Bellies full, we walked home in the cold, thundering night together, me finding my way into bed around four in the morning.

I had made a dessert for the night, a little lemony treat inspired by a friend's craving a week or so back. We didn't really get to it though, not even close, so it became the dessert for our National Man Day Barbeque on June 14 the next day.


Lemon-Lime Bars
(Recipe from Better Homes and Gardens, May 2008 Issue)

2/3 c. butter
1/2 c. packed brown sugar
2 1/2 c. all-purpose flour, divided
4 tsp. finely shredded lemon peel, divided
6 eggs
2 1/4 c. granulated sugar*
1/2 c. lemon juice
3/4 tsp. baking powder
1/8 tsp. ground nutmeg
1 tsp. finely shredded lime peel
2 T. sifted powdered sugar

1. Preheat oven to 350 degrees. Line 13x9x2-inch pan with heavy foil; set aside.

2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.

3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set. Remove to racks; cool 1 hour. Refrigerate, covered, 2 hours.

4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars.

5. If desired, add Candied Slices (recipe follows).**

Candied Citrus Slices In large skillet combine 1/4 water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool.

*Or less, depending on if you're like me who loves the sour lemony flavor.
**The candied citrus slices weren't really a hit, mostly picked around. I like them more as decoration, so it might be prudent to half or quarter the recipe. It makes too much.