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Wyoming, Part II and Lemon Bars

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There’s something about the scent of lemons!!!

Come on–you’ve got to admit it: there’s probably no better, fresher, cleaner, more stimulating and refreshing scent in the whole world than that of lemons! And in this post, you’re going to get that scent in so many different forms you’ll think you’ve died and gone to Heaven. First, there will be the delicate yet pungent odor as you grate a little zest from the outer rind of the lemon. Then there will be the somewhat stronger smell when you slice that lemon in half. Then the odor will all but overpower you as you either squeeze the juice into a strainer or, if you’re really lucky (and well-equipped in your kitchen), use an electric or hand-operated juicer. My, my–can’t you already smell that juice in the air and in the container and on your knife and hands!

Now let’s mix it in the filling, take the edge of the strong odor by diluting it with sugar and butter and flour and eggs–still smells great, just not quite so strong. Then pour the filling on the baked crust and pop it in the oven and wait for the lemon smell to fill the whole kitchen, the whole house! Then take the bars out of the oven–aren’t you dying with anticipation?–and let them cool just long enough so that they don’t burn your mouth then taste the delicious, delectable smell of lemon in you mouth and on your tongue. Just about perfect. No, not just about perfect–it is perfect!

And just when you think you’ve had all the lemon scent you could possibly manage in one night or day, click on the audio or text version of Wyoming, Part II below and get still another version of the scent of lemon, this one mixed with the delicate fragrance of sage–as in sagebrush. Got you just a touch curious now, don’t we? Admit it–just a touch curious?

That’s O.K. Lemon scent will do that to people. Just ask Zach and Allison!

lemon bars

Lemon Bars

For the crust:

6 Tablespoons cold, unsalted butter

3/4 cup all-purpose flour

1/4 cup granulated sugar

For the filling:

1/2 cup granulated sugar

1 teaspoon lemon zest

3 Tablespoons fresh lemon juice, about 1 medium lemon

1 egg

1/4 teaspoon baking powder

1 Tablespoon all-purpose flour

powdered sugar for dusting

Preheat oven to 350 degrees. Make sure you have a 9x5x3 inch bread loaf pan. If the pan is metal, line it with aluminum foil; if your loaf pan is glass, you do not need to line it with foil. Spray the glass pan or aluminum foil with cooking spray.

Prepare the crust by combining the cold butter, flour, and sugar. Use two knives, a pastry cutter, or your hands to mix ingredients together until you achieve a texture of coarse meal (butter should be the size of peas). Press this mixture into the bottom of your loaf pan. Bake for 23-25 minutes, or until the edges just begin to brown. Remove from the oven and let cool.

prebaked crust

{crust before baking}

baked crust

{crust after baking}

While the crust is cooling, prepare the filling. To prepare the filling, start by juicing the lemon. First, roll the lemon on the counter–this helps get the most juice out of the fruit. Next, cut the lemon in half and squeeze the juice into a cup. Be sure to remove any seeds before measuring the three tablespoons you need for the filling. Next, add the sugar, lemon zest (be sure not to get any of the white rind), lemon juice, and egg to a mixing bowl. Beat these ingredients together for about a minute, or until the mixture is frothy.

frothy batter

{this is what frothy looks like!}

Add the baking powder and flour and mix until no lumps remain. Pour this mixture on top of the baked crust. Return the lemon bars to the oven and bake for another 20-22 minutes, or until the filling is set. Remove the bars from the oven and let cool completely before cutting them. Dust cut lemon bars with powdered sugar, if desired. Recipe makes 6 bars.

lemon bars

{adapted from Dessert For Two}

To download all of Wyoming (for free!) click on the cover.

To hear or view Part II, click on the links below the cover.



Wyoming, Part II, audio © Jeffrey Anderson

Wyoming, Part II, text © Jeffrey Anderson