Lemon Bars
I've learned a lot about the cookbook and food-writing business in the eleven years we've been doing it. Among many things: you've got to balance old and new. A cookbook needs more than cutting-edge, tweaked, or twisted recipes. It needs some classics thrown in for good measure.
Because--and here's the real deal--most people will make the classics before they make the innovative.
Take my mother. When we're in the middle of a cookbook, we always hand her some recipes to test. When we were writing THE ULTIMATE COOK BOOK--click here for those 900 (!) recipes--I sent her a big packet. The first one she did? Snickerdoodles. Mind you, she'd had her own recipe since I was a kid. But she did the tried-and-true before she did anything else.
Same with our book REAL FOOD HAS CURVES, the step-by-step plan to get off processed food. Most people start the plan with the chocolate pudding recipe. And why not? But I'm always amazed that it's the first thing out of the gate, before anything more inventive. (For more on that recipe, see my blog post here.)
I'm not complaining. I would make it first, too. And often. Do, in fact. But it is strange how we're brought back to the standards in the kitchen. I wonder why that is.
Anyway, it all brings me to these lemon bars--which I adore. So old-fashioned and lovely. I think they're the perfect, bright, sour treat for a cold winter day. Or any day.
Let's get to it:
Mark Scarbrough | Posted on
Tuesday, January 11, 2011 at 9:41AM | in
Desserts,
Fabulously Empty Calories
bar cookies,
cookies,
lemon,
lemon bars,
lemon cookies 




















