So, you may or may not have heard that a formidable snowstorm is heading toward the Northeast.  When I found out school had been cancelled for today on Thursday afternoon, I was jumping for joy.  (Yes, teachers love snow days too.)


I left school with a spring in my step and a song in my heart.  Until of course, I got to the highway.  The spring flung away and the song puttered out pretty quick, and I found myself acting in very unladylike ways.

I may or may not have yelled at a school bus.  More than once.  I’m pretty sure it was empty though.


My 18 mile commute took me about 2 hours.  Seriously, you can’t judge me for raging at an empty school bus.  It’s only barely worthwhile because I don’t have to drive in today.  Instead, I get to spend some extra time in the kitchen. (And hope that our power doesn’t go out.)


While winter is prime time to enjoy citrus fruit, I actually made these bars without any fresh lemons.  Using store-bought juice and frozen zest, these bars are just as tasty, and I don’t have to find out about all the little paper cuts I received at work the annoying way.

These bars are bright, flavorful and certain to sweep away wintertime blues.  Even the kind that might lead you to throw a tantrum in your car.


One Year Ago: Pulled Chicken Empanadas

Lemon Dream Bars

Prep Time: 45 minutes

Cook Time: 35 minutes

Yield: one 8x8\" pan, about 10-12 servings


  • ¼ cup powdered sugar
  • ¾ cup all-purpose flour
  • 6 Tbsp unsalted butter, softened
  • pinch of salt
  • ¼ cup all-purpose flour
  • 1 1/8 cup sugar
  • ½ cup lemon juice
  • zest from 1 small lemon
  • 3 large eggs
  • pinch of salt
  • powdered sugar for dusting


  1. Preheat the oven to 350 degrees F and line an 8x8” pan with aluminum foil and grease with cooking spray, set aside. To make the crust, sift the powdered sugar into a medium bowl. Add the flour and salt and mix to combine.
  2. Add the butter and mix just until a dough forms.
  3. Put the dough in the pan and press it evenly into the base and about ½” up the sides. If you find the dough is sticking to your fingers, wet them slightly and keep at it.
  4. Line the crust with parchment paper and fill with pie weights, dried beans or coins. Bake the crust for 25 – 35 minutes, until it’s golden brown. Uncover the crust for the last 10 minutes.
  5. While the crust is baking, make the filling. Combine the flour and sugar in a large mixing bowl. Add the lemon juice and zest and whisk to dissolve the sugar.
  6. In a separate bowl, whisk the eggs and with the salt.
  7. Add the eggs to the lemon and sugar mixture and whisk until well combined.
  8. Once the crust is golden, pull the oven rack out slightly and pour the filling into the crust while it is still in the oven.
  9. Reduce oven temperature to 300 degrees F and bake for another 30–40 minutes, until the center is just set.
  10. Allow the bars to cool completely, then chill well in the fridge before cutting.
  11. Dust with powdered sugar before serving and store leftovers in the fridge for up to a week.

Adapted from Butter Baking

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