On Grey’s Anatomy this week (which was an amazing episode) Meredith, in her signature voice over, said no one waits for their world to explode, their life to change. But that’s never been true for me.
Since I can remember, I have been waiting for my world to explode, in ways both good and bad.
The good isn’t so hard to deal with. Waiting for an agent. A publisher. A friend. For someone to see my work and love it. Waiting for that moment of bliss when my parents and I will jump up and down crying tears of joy.
I mean it’s no fun waiting for those things, but they aren’t haunting and give me hope for the future.
The bad explosions, they’re not so fun. Maybe it’s because I’m so creative, but I’ve always been a what if, worst case scenario kind of girl.
When Mom leaves the house, I sometimes worry she will get in an accident. When Mom and Dad are gone together, it’s even worse. I worry I don’t appreciate Dad enough. I’m just waiting for one or both of them to be gone.
There are the times when my stomach hurts and I worry it’s an appendicitis. A runny nose might be spinal fluid (Grey’s is to thank for that one too).
The house might burn down. We might crash the car. I might fall down the stairs. My world might explode. And even though I think about it all the time, I’m not prepared for it. None of us can be. We can take precautions and be careful, but explosions happen without warning.
So we hug and make plans and have fun and talk and cook and bake and make the most of what we have and pretend we aren’t waiting for explosions.
Lemon Bars with Poppy Seed Crust are the perfect summer dessert that can transport us to another world, a happy world, because everyone is happy when they are baking. These are pretty easy to make and so full of bright, lemon flavor.
The shortbread crust is taken to another level with poppy seeds. But really, it’s that gooey lemon topping that makes us fall in love with lemon bars. How can you not want to dive right in to that goodness?Print
- 1 stick unsalted butter, room temperature
- ¼ cup confectioners’ sugar
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon poppy seeds
- Zest of 2 lemons
- Zest of 1 lemon
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ cup freshly squeezed lemon juice
- ½ cup all-purpose flour
- Preheat oven to 350 degrees F. Butter and 8-inch square pan.
- In a medium bowl, cream butter, sugar, flour, salt, poppy seeds, and lemon zest. This is easily done by hand but a hand or stand mixer will work too. The dough should come together and be soft and pliable. Press it evenly in the bottom of the prepared pan. Bake for 17-20 minutes until light golden brown.
- While it bakes, make the filling. In a medium bowl, whisk together lemon zest and juice, sugar, eggs, and flour. Be sure it is fully combined and pour it over the hot crust. Bake for about 30 minutes until a golden brown crust has formed on top but it is not fully set.
- Cool completely in pan before cutting into bars and serving. Lemon bars may be stored in the refrigerator in an airtight container for up to 3 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about an hour.
Recipe adapted from Costco Connection
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!
Sunday Supper Small Bites Recipes for Entertaining
- Crispy Prosciutto Cups with Pear & Mascarpone by The Crumby Cupcake
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- Wild Mushroom and Grape Crostini by Sew You Think You Can Cook
- Bacon-wrapped Chorizo and Date Skewers – Brochetas de Chorizo y Datiles by Food Lust People Love
- Chicken Caprese Bites by Books n’ Cooks
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- Crab Stuffed Mushrooms by My Savory Spoon
- Easy Chicken Pesto and Sun Dried Tomato Croissants by Jonesin’ For Taste
- Grass Fed Beef Meatballs and Cauliflower Cilantro Smear by Our Good Life
- Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce by Hardly A Goddess
- Mini Salmon Cakes with Anise Aioli by Cindy’s Recipes and Writings
- Salmon Poke on Wonton Crisps by Authentically Candace
- Sausage Stuffed Jalapenos by Gourmet Everyday
- Tuscan Chicken Bites by The Freshman Cook
- Healthy Meringue Bites with Raspberry Yogurt by Cricket’s Confections
- Lemon Bars with Poppy Seed Shortbread by Pies and Plots
- Lime Mascarpone Cheesecake Shooters by Caroline’s Cooking
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