I might very well be abnormal, but here's the thing: I'm a little paranoid when making foods whose flavors can be associated with non-foods.
I'll explain. Lemon is one of those tricky suckers, because if I don't do it right, I end up with a big pan of something that smacks of, well, dish detergent. Or Lysol. You think I'm weird? Yes. And then I picture myself taking a big bite out of some sort of Palmolive Meringue Pie, and that's a little disconcerting. It's kind of like when you're eating a mint brownie, and you start to wonder if somebody secretly substituted Colgate for the mint icing. Am I the only one who knows what I'm talking about?
That's not to say I'm not a huge fan of lemon. There's just a little paranoia there.
My husband loves lemon bars. I love my husband. So yesterday I made him lemon bars. He didn't say a word about Palmolive, so I'll count that as a success.
Lemon Graham Squares
adapted from Taste of Home
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
6-8 drops yellow food coloring
1-1/2 cups graham cracker crumbs
2/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
a pinch of salt
1/2 cup butter, melted
In a small bowl, combine the milk, lemon juice, and food coloring; set aside. In a large bowl, combine the cracker crumbs, flour, brown sugar, baking powder and salt. Stir in melted butter until crumbly.
Press half of the crumb mixture into a greased 9-inch square baking dish. Pour lemon mixture over the crust; sprinkle with remaining crumbs. Bake at 375 degrees for 20-25 minutes or until lightly browned. Cool completely on a wire rack and cut into squares.