What: Monthly Group Blog Posts
Why: Because of Andes Cruz & Her Indomitable Spirit
Who:

• Andes Cruz
• Stephanie Nocito Clark
• Kirsten Skiles
• Natsuko Hanks:
• Shaun Young:
• Brad Severtson:
• Beth Cyr:
• Kathleen Krucoff:
• Kathryn Cole:

This month’s topic being a favorite winter food.

Ahem. I’ve already apparently missed my deadline by approximately 5:15 hours, which just sucks. Sorry. The idea, however, would have been that, had I posted at 9:00 a.m., we would all be able to read each others’ posts and learn a bit about a diverse set of bloggers across the U.S. and Canada.

Being from Pasadena, CA, originally, thoughts of winter + food always bring up fond memories of lemon squares. From the Pasadena Junior League Heritage Cookbook, this is quintessential childhood memory geography for me.

If you like to see things in mirror image, you’ll love this slideshow I have prepared of the cookbook.:

This cookbook is from 1976, so I was 9 years old. The one I now possess was my grandma’s, she having received a newer, better copy. I like the old one, thank you very much. Plus, they are hard to come by, especially now that I live so far from Pasadena, up here in the Kootenays of British Columbia.

Lemons are scarcer too up here, especially in winter.

My grandma, of course, has a lemon tree in her backyard. It is hard for her to understand the concept of lemons not being a winter fruit.

But then she grew up in California, as did her mother, father, grandmothers and grandfathers. Her great-grandparents immigrated to California from various parts of the world. So it’s in my blood, you could say, to think of lemons as a winter thing, a thing you pick from a tree in your backyard.

But I digress. The best thing about these Tangy Lemon Bars is the tangy-ness. The next best thing is the sweetness. And the way you can eat the entire recipe, quite easily. Or at least I can. Of course, they are nice to share as well.

The recipe (not in mirror writing)

2 Cups Flour
1/2 Cup Confectioner’s Sugar
1/4 Teaspoon Salt
1 Cup Butter, chilled
4 Eggs
2 Cups Granulated Sugar
1/3 Cup Fresh Lemon Juice
1 1/2 Teaspoons Grated Lemon Rind
1/4 Cup Flour
1 Teaspoon Baking Powder
Confectioner’s Sugar for Dusting

Method:

In a medium large bowl sift together 2 cups flour, 1/2 cup confectioner’s sugar, and the salt. With a pastry blender or 2 knives (I actually use fingers) cut butter into the flour mixture until mixture clings together and resembles coarse meal. PRess mixture evenly into a 9x13x2 inch pan and bake in a preheated 350 degree oven for 20 minutes or until lightly browned.

Cool for 10-15 minutes.

In a large bowl beat the eggs until blended and slowly add the granulated sugar, beating. Blend the lemon juice and rind into the egg mixture. Sift together 1/4 cup flour and the baking powder into egg mixture and blend. Spread mixture evenly over baked, slightly cooled crust and return to 350 degree oven for 25 minutes. Cool in the [an on a rack, sprinkle with confectioner’s sugar, and cut into squares.

Makes about 4 dozen.