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!


Fresh from the sea

Nothing tastes better than fresh fish from the sea.

My husband, Dave, went fishing with some friends on Saturday and came back with quite a haul.

I admit, I’ve never cooked fish well, but how can you go wrong with fish this fresh!  How will you taste the freshness of you cook it too much?  I decided to cheat and make a simple poke/ceviche instead.

Simple Tuna Poke.


½ pound tuna steak, diced into bite-sized cubes
2 tsp sesame oil

1 inch ginger, sliced
1 lemon, zested
1-2 scallions, sliced
1 tablespoon fresh lemon or lime juice
Sprinkle of sesame seeds

Dice tuna and set into a cold stainless steel bowl. Toss with salt, pepper and sesame oil. Place the tuna back in the fridge before preparing slicing ginger, scallions, zest lemon and lemon juice. Toss everything in with the tuna and let rest in the fridge for half an hour.

Feel free to serve it on a leaf green salad or some sliced avocado. Whatever you want. It’s your dish.