Sunny Lemon Bars

To most people, the holidays mean pumpkin pie and gingerbread, much enjoyed with a dollop of sweet cream. But this year, our daughter Dani, who gets to choose our Christmas menu by virtue of the fact that she missed Thanksgiving, has requested tangy lemon bars. It might just be nostalgia for one of the comfort foods of her childhood, or maybe there’s a clue in her remark that she’s ready to be back home in warm Atlanta – since her move to Pittsburgh, she’s had enough of gray skies and snow.


On Christmas Eve, I'll be making this recipe, published several years ago in the Atlanta Journal-Constitution. I’ve occasionally experimented with other versions, but these Sunny Lemon Bars are the best I’ve found. The fruit layer, more of a lemon curd than a custard, is intense and contrasts perfectly with the crisp, sweet, shortbread crust.

Hope Dani enjoys them. If the weather forecast proves true, I’ll be serving them up on Christmas Day with – what else – gray skies and rain….turning to snow!