The first warm sunny day in spring I always feel like making lemon bars. I love the tart sweetness and the shortbread crust.
I always plant a big garden that is growing bigger each year. I hope to add some more bushes this year, current, raspberry, and elderberry. For right now I have to be content with planting more lettuce, radishes, and beets since there is a chance the temperature will drop below freezing a few nights.
These lemon bars are easy to make. The crust is crumbly but holds nicely for slicing. If you are getting too much of a skin on the top of the egg/lemon layer try baking it a little less.
I hope you enjoy these in the sunshine of a summer day!
I love this salad and have made it for multiple potlucks and parties. The dressing is what makes the salad. It is creamy and garlicy and wonderful!
I make it both with chickpeas and without. I often cut up the veggies the night before and make the dressing right before the event. Since the dressing is avocado base it does turn a little gray after 24 hours. Leftovers still taste good!