Tag Archives: lemon

Lemon Bars


during my 3-month-haitus from the blog… matt and i went to mexico! it was my first warm-weather-tropical trip, ever.


we had the time of our lives: 6 days of  f u n.  no itinerary, no work, no cell phones… just unplugged & relaxed. {heaven}


oh, and don’t forget the bottomless cervezas and piña coladas that we enjoyed while lounging on the beach.  tough life.


anyway, being back in denver isn’t awful. but there was a big snowstorm to welcome us home… it made me miss the warm beach, a lot. so what better dessert to make than refreshingly tart & summery lemon bars?

lemons in the snow!

lemons in the snow!

we kept busy during the sunday snowstorm; as you can see from the picture above, i lined up lemons in the snow and took pictures of them… while matt used the lemons to practice his juggling…


yep, lemons are good for more than just lemonade.  they keep us entertained and they make lemon bars.  and lemon bars make our tastebuds happy :)


these tart, lemony bars can help the winter blues… just bake ’em, let them cool, open the oven door, put a chair next to it, sit back, and enjoy your lemon bars by the warmth of your oven…i guess a fireplace works too {we don’t have one of those}


*to bring back a little taste of mexico, i dusted some bars with shredded coconut {unsweetened!} and i was not disappointed.  i will now be concocting the perfect Coconut Lemon Bar recipe… stay tuned {coming Summer of 2013 ;) ha!} but until then… enjoy this recipe!!

Lemon Bars

recipe slightly adapted from: Smitten Kitchen



for the crust:

  • .5lb unsalted butter, at room temp
  • .5 cup granulated sugar
  • 2 cups flour
  • 1/8 tsp kosher salt

for the filling:

  • 5 large eggs at room temp
  • 1 & 2/3 cups granulated sugar
  • 1 tbsp grated lemon zest
  • 2/3 cup fresh-squeezed lemon juice {about 4-5 lemons}
  • 2/3 cup flour

+ confectioners sugar, for dusting


Preheat the oven to 350°F and grease a 9×13 baking dish.

For the crust:   cream the butter and sugar until light.  Combine the flour and salt.  Add flour to the butter until just mixed.  Gather dough into a ball and using floured hands, flatten it and press it into the greased baking dish, building up a .5″ edge on all sides.  Chill.

Bake the crust for 15-20 minutes, until very lightly browned.  Let cool.

For the lemon filling: whisk together the eggs, sugar, lemon zest, lemon juice, and flour.  Pour over the crust and bake for about 25-30 minutes, or about 5 minutes beyond the point where the filling is set.

Let cool to room temperature, use sifter to add a dusting of confectioners sugar.



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Strawberry Bumble Bee {a gin drink}

happy friday! ! !  finally, it’s friday, and it feels so good.

to celebrate the end of the week, we decided to make a cocktail for today’s post.

one of my favorites is The Bees Knees {gin, honey syrup, & fresh lemon juice}, so i thought it would make a good base and i could add some extra goodness.

the goods: strawberry puree,  mint,  and for a little spritz, soda water.

i’m not going to lie, i am pretty proud of this concoction.  it makes an awesome summer’s night drink, and the bonus: it’s pretty.

we are looking forward to relaxing this weekend; a little shopping on saturday, riding our bikes around town, and the boulder farmer’s market on sunday — cannot wait to get my hands on some palisades peaches!  might just have to whip up a peachy treat next week. . .

well, let’s get this show on the road. the weekend is here — cheers to that!!

Strawberry Bumble Bee

a Matt & Rachel’s Kitchen original recipe

yield: 2 drinks {because no one wants to drink alone}


  • 4 oz gin
  • .75 oz honey syrup
  • .75 oz freshly-squeezed lemon juice
  • 1 oz strawberry purée {approx 6 strawberries}
  • 3 mint leaves, torn
  • soda water, to top off


To make the strawberry purée – slice strawberries and blend until smooth {our bullet blender does a great job}.  Use a fine-mesh sieve to strain out the chunks and seeds so you are left with a smooth purée.

To make the honey syrup – combine equal parts honey and water.  Boil the water, turn off the heat and stir in the honey until it is emulsified.  Don’t worry about making too much, you can put any extra in an airtight container and store in a cool, dark place to use for another day.

Add gin, honey syrup, lemon juice, strawberry purée, and ripped mint leaves into a shaker.  Add ice and shake rigorously.  Use a cocktail strainer to pour into two glasses, split evenly.

Top off the drinks with soda water.  Garnish with mint or small strawberries and thin lemon slices {if desired}  … enjoy! !

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