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I am UmberDove.

And by that, I mean an artist.  One who hears stories in the wind, who paints because it is what her soul tells her to do, who smiths because the muse moves through her fingertips, who loves nothing more than the promise of an unexplored trail, the sound of the ocean in her ears, and scent of a serious cup of coffee.


Squeeze and Zest Baby, squeeze and zest


Have you ever in your whole life seen a kitchen more fit for lemon bars than this one?

I confess to a case of sour-obsession. As a child I would slip out into the front yard, pluck lemons straight off the tree and devour them like candy. At the ice cream parlor I would choose the tartest sorbet over any syrupy-sweet milky treat. And just yesterday I made myself a bit sick after popping a whole bowl of kumquats, one rindy orange ball after another. And while I avoid the twin evils, Corn Syrup and Red Dye No. 40, like the plague, every once in a great while I cave to the lure of a bag of sour candy (the devil made me do it).

(for the record, 10:00 am is a perfectly acceptable time for a lemon bar)

So it really comes as no surprise that the only baking recipe I can call 100% my own creation is one for Lemon-Limey Bars. It took months of experimentations and more than a sack of citrus but I must say, I'm pretty pleased. I'm not sure what your plans are this weekend, but I suggest they start with a bag of flour and a handful of limes.

(BC ate half)

- For your baking pleasure -

UmberDove's Lemon-Limey Bars

you will need:
1 Cup Butter
2 Cups All Purpose Flour
1/2 Cup Powdered Sugar

4 Eggs (beaten well)
2 Cups Granulated Sugar
4 Tbsp All Purpose Flour
1/2 Cup mixed FRESHLY SQUEEZED lemon and lime juices
1 1/2 Tbsp-ish grated lemon and lime peel

Preheat oven to 325* fahrenheit and get out your favorite 9"x13" baking dish (mine is bright orange, which I think encourages the little citrus along). Cut the butter into the flour and powdered sugar, knead until well mixed. Press into your unbuttered 9"x13" pan, pop that baby into the oven and bake for 18-20 minutes. The crust will still be pale, with a little golden hint around the edges.

Meanwhile prepare the filling...
Beat those eggs well, then mix in the sugar, flour, juice and zest. A word on the citrus: I generally go through two limes and two lemons here. Zest the citrus before juicing it to make your life a whole lot easier and if possible, use organic fruit as you're eating the peel! Pour this mixture over the hot crust, sling it back into the oven and bake for another 20 minutes. Cool as long as you can hold out, dust with powdered sugar if you're fancy and serve up!