In grade school Social Studies class we learned about the 5 C’s that Arizona’s economy was dependent upon and known for: cattle, copper, climate, cotton, and citrus. Little did I know then that the neighborhood I would live in as an adult was a “retired” citrus grove. Things have changed a lot in the state's economy since then (I hate to admit how many decades ago that was), but since I’m living in the former grove, we have lots of citrus to figure out what to do with this time of year.
We have two orange, a grapefruit, a lime and a lemon tree in our yard. Our HOA (Home Owners Association) agreement requires a minimum number of citrus trees that need to be maintained in each yard, depending upon the size of the lot. With that said, after fourteen years of living here, I have yet to see the citrus-counting-police in anyone’s yard making sure that as the old trees die they are replaced with new citrus.
It seems like every time I turn around I need to be bringing a snack or dessert to an event. Don’t get me wrong – I love having events to go to – especially if they include homemade food! Due to our abundance of citrus I have made these lemon bars four times in the last two or three weeks.
The only “trick” to this recipe is in using the heavy duty foil to be able to lift the baked bars easily out of the pan. Use plenty of spray and the foil with lift out of the pan with no worries.
|Be sure to spray the pan and then again the foil to insure easy removal of the baked bars.|