Then the weekend came, and literally overnight, spring arrived.
Saturday the sun shone all day and we topped out at around 60 degrees. Sunday we hit 70. Imagine, going from winter clothes to shorts in just a couple of days!
So of course, the best thing to do to welcome Spring was to make a Springy Summery-type dessert. But what to make?
Call this one inspiration from the mailbox.
Got our May issue of Better Homes and Gardens and this is the cover:
Do those not look good or what!
Of course, I just had to make them. Here is my GFCF version:
These bars were loved by all, and were the perfect thing to welcome Spring (finally!) to Missoula. Be warned, though...they are really sweet!
2/3 cup CF butter, softened
1/2 cup packed brown sugar
2 1/2 cups GF all purpose flour, divided
4 tsp. finely shredded lemon peel, divided
2 1/4 cups granulated sugar
1/2 cup lemon juice
3/4 tsp. baking powder
1/8 tsp. ground nutmeg
1 tsp. finely shredded lime peel
2 tbsp sifted powdered sugar for topping.
Preheat oven to 350. Line a 13x9x2 pan with aluminum foil.
To make the crust, place the butter in a mixing bowl and beat on medium until soft and creamy. Add brown sugar and beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 tsp. of the lemon peel. Evenly press into the bottom of the prepared pan and bake at 350 for 20 minutes.
To make the filling, combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium for 2 minutes. Stir in the remaining lemon peel and lime peel. Pour over the hot crust and bake for 20 minutes or until the edges are browned and the center appears set.
Remove to a rack and cool for one hour. Cover, refrigerate for at least 2 hours.
Prior to serving, remove covering and sprinkle with the powdered sugar. Lift from the pan using the foil and cut into squares.
NOTE: I did not make the candied lemon and lime slices used for garnish but they are quite easy to make. In a large skillet, combine 1/4 cup water and 3/4 cup sugar and bring to a boil. Add 2 lemons or 10 key limes, thinly sliced. Simmer for 1 to 2 minutes or until just softened. Transfer to a rack and cool.