I’m having a hard time getting into the feel of Autumn this year. After all, yesterday it was 90 degrees here, with a heat index of almost 100! Personally, I’m a “seasons” kind of girl. Summer is wonderful, but I love Autumn, Winter, and Spring, and I’ll be missing them very much while we’re still in the Virgin Islands.
I’ve tried just about everything to get into a Fall kind of mood, including hanging my Halloween decorations almost a full month earlier than usual, but all to no avail! It’s endless summer here, and it’s even affecting my taste buds! I mean just look at what I chose to make the other day:
Lemon bars. Lemon. In September. I’m lost. But I gotta tell you something… I wouldn’t waste these little beauties on a trail that leads home, no matter what the season!
My favorite thing about these is that they’re easier than they look. I used to think things that had a custard or curd, and were layered, like this, were labor-intensive and took all day to set up. That’s a myth, big time! As long as you have a fine mesh sieve, you can have these mixed, baked, and cooling in 45 minutes or less (minus chilling time for the dough)!
My favorite thing about how they taste, though, is the smooth, creamy lemon curd. I could eat the stuff my the bowlful, but the crust is something special on it’s own, too! Rather than just a plain crust, this one is basically a giant shortbread cookie. It’s easy and fast to make, and comes out mild, crisp, and flaky. It’s the perfect contrast to the soft, tart lemon filling.
I promise that I have some fun Autumn treats ahead, especially for Halloween, but for now…join me in my endless summer, won’t you?