A very easy lemon bar recipe

A fan favorite amongst my friends are lemon bars.  They’re ridiculously easy to make.


1 cup all-purpose flour
1/2 cup butter, softened but not melted
1/4 cup confectioners’ sugar

2 eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice (about 1.5 lemons)
1 teaspoon grated lemon peel
Additional confectioners’ sugar


In a bowl, combine the flour, butter and confectioners’ sugar.  With your fingers, press into an even layer in an ungreased 8 x 8 in. square baking pan. Bake at 350° for 20 minutes.

While the crust is baking, beat eggs in a small bowl. Add the sugar, flour, baking powder, lemon juice and peel. Continue to beat until frothy.

Pour over the freshly baked crust and bake 25 minutes longer or until the top is a light golden brown. 

Let it cool for 2 hours on a wire rack. Dust with confectioners’ sugar before cutting.  

Now you may double the ingredients to bake into a 9 x 12 sheet, but I’m personally a fan of the crispy and crusty edges.  So I’d bake in two separate 8 x 8 pans.  Baker’s choice!  Enjoy!


Marshmallows… not just for Smores!

Why make your own marshmallows? First of all, it tastes so much better as this recipe does not use corn syrup. Aside from health implications, corn syrup can be overwhelmingly sweet. And most importantly, just look at them!


Stand mixer

or hand mixer

8×8 for thicker, for 9×13 pan for thinner, marshmallows, well-greased
parchment paper
rubber spatula

cooking spray
3 tablespoons (3 packets) unflavored powdered gelatin
2 cups sugar
½ cup evaporated milk
1 vanilla bean or 1 tbsp. vanilla extract
1½ cups powdered sugar
½ cup cornstarch
½ cup cold water + ¼ cup cold water

(Flavorings and syrups of your choice)

Before you begin, prepare the bottom and sides of your pan with cooking spray.
Cut the parchment paper to fit the inside of your pan. Lightly coat your spatula with cooking spray and carefully set aside.

(*I’ve made mint flavored, cocoa flavored, pumpkin flavored marshmallows, marshmallows topped with blueberry syrup, candied pecans. The possibilities are endless!)

Pour ½ cup water over the gelatin into a large bowl. If you’re using a stand mixer, it can go direcrly into the attached bowl. Let it rest for about 10 minutes.

Meanwhile, in a medium saucepan, combine the sugar, evaporated milk, and ¼ cup water. Whisk over low heat until the sugar has dissolved.

Bring the mixture to a gentle boil. Immediately reduce to a simmer and let it simmer, without stirring, for about 10-15 minutes. If you have a candy thermometer, the temperature should reach 247-250 F. If not, let it simmer for the full 15 minutes.

Then, add the hot syrup to the gelatin mixture and beat on low speed until just incorporated. At this time add vanilla.

Increase the speed to high and beat until thick, fluffy, and tripled in volume, about 10-15 minutes.

During the last 5 minutes, if you’d like, add in food color and/ or flavor of your choice.*

Using a rubber spatula, quickly scrape out the mixture into the prepared pan. Marshmallows set very quickly, so you will need to work fast! Do not worry about getting every last bit of marshmallow out of the bowl or making the top perfectly smooth.

Once the marshmallow is in the tray, allow the mixture to set, uncovered (not refrigerated) for at least 8 hours or overnight.

Is it modern art, or a tray of marshmallows?

As the marshmallows is resting, combine powdered sugar and cornstarch in a large bowl. Mix thoroughly. Once the marshmallow set properly, spoon some of the dry mixture into a sifter, and sift over the top of the marshmallows.

When your ready to cut the marshmallows, cover a cutting board with the powered sugar mixture. Trust me, don’t skip this step. Now grab the parchment paper and lift the marshmallows from the pan and place onto your board.


Use a kitchen safe ruler and cut the marshmallows into 1-inch squares. Toss the marshmallows into the powdered sugar mixture to prevent sticking.

Store in an airtight container for up to 2 weeks… if they last that long.

Try it in your cocoa, on smores, or just by itself. If you do make these marshmallows, please share a photo here!