I’m all about the citrus.
This year I’ve been baking oodles and oodles of lemony (x2)/limey/orangey (will have to post something orange soon!) things and I’m loving it. The refreshing flavor kinda makes you forget about all the buttery sugary filled goodness, you know? I love sugar cookies but sugar cookies with lime? Even better. Also, for some reason, citrus things make me think of breakfast which ultimately means I could SHOULD each such things at breakfast time (which can be as early as 5am.. sometimes 4am if I’m extra lucky). And they’re filled with all that vitaminy good stuff.
Yes, I have just created no less than 6 new adjectives by adding “y” to the end of words. Don’t judge me.
There was once a time I wouldn’t eat citrus.
I know. I was a silly child. At least I always loved coconut. No oranges but coconut = Sharlene had no friends.
Anyway, I had asthma as a child and it was pretty bad. My best friend in grade school who only lived a few blocks away told me once that whenever she heard the ambulance sirens she thought it was me. She was usually right. I was in and out of the hospital and my parents were fairly strict with medications and doctor’s appointments. In an attempt to try anything, my mom took me to some holistic guy who said to stop eating citrus. I don’t remember why but he said it and it stuck. I didn’t really like oranges anyway so what was the big deal? Silly stuff right there. I was missing out.
I convinced myself I couldn’t, and therefore wouldn’t, eat oranges. I also didn’t like lemon flavored things, including lemonade (which I still don’t usually like — too sour — but sometimes when it’s not too sour I rather enjoy it). Lime wasn’t much in vogue back then so not an issue.
I hope that last statement doesn’t make me the girl with no friends again.
Just in case, I have these bars to help. They’re not lemonade but they’re just as good if not better (depending on how much you like lemonade). They’re the perfect balance of sweet and sour, crumbly and silky. They’re also great because you can almost be satisfied with a teeny tiny bite because they’re so tart. But in case you eat half the pan, don’t blame me. They’re good. It’s the Pioneer Woman! What did you expect?
Pioneer Woman’s Creamy Lemon Bars
adapted from Ree (with love, of course)
1 1/3 c all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 c (1 stick) butter, room temperature
1 c brown sugar, lightly packed
1 c old-fashioned oats
14 oz sweetened condensed milk
1/2 c lemon juice, freshly squeezed
zest of 1 lemon (~1 tsp or so)
Preheat oven to 350F.
Sift together flour, salt, and baking powder. In a separate bowl, cream butter and brown sugar together. Add flour mixture and oats. Press half of the mixture into the bottom of an 8 x 11 pan (or something similar).
Mix the condensed milk, lemon juice, and zest together in a bowl. Spread onto the crumb layer in the pan. Top of with the other half of the crumb mixture. Don’t press!
Bake 20-25 minutes, or until golden brown.
Allow to cool on the counter for ~ 30 minutes before cutting into squares and refrigerating until cool. (They’re much better cold. Trust me!)
Love it. You will too.