I spent much of the day in the kitchen, enjoying the fact that my oven works. Now that we have electricity again, I decided to make some “thank you” gifts for the neighbors and some “stay strong” gifts for friends who are still without power.
Menu: brownies, blueberry torte, and a new recipe from Stella Parks via Serious Eats: Sunny Lemon Bars.
The new lemon bar recipe is a win, as tangy as I like with what is essentially a shortbread crust. I needed a double batch and I won’t lie, it was a little shocking to go through six whole eggs plus sixteen egg yolks for one 9 by 13 inch pan. I also ran out of lemon juice at about 90% of requirements and had to make up the difference with Meyer lemon and lime juices, but it worked well.
Nom!
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J.R. Johnson 
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