“Ladies and gentlemen, can I please have your attention. I’ve just been handed an urgent and horrifying news story. I need all of you to stop what you’re doing and listen.”
If you haven’t seen Anchorman, you’re going to have no clue what I’m talking about. However if you have, you will understand that this is a most hilarious scene from the movie where Ron Burgandy stops his party to note the importance of a cannonball.
Ron Burgandy is so great. He’s all about less crappy and more happy. The world could learn a thing or two from him actually. I was pumped when he was at the Roar of the Rings this year in Manitoba. What’s better than Ron Burgandy AND curling all at the same time? Nothing except cannonballs and lemon bars.
As I was laughing, rewinding and replaying as I like to do when I watch a funny movie I plan to imitate in real life, I realised that he could have shouted “LEEEEEMMMMMONN BAAAAARS” and it would have sounded quite similar. Since cannonballs and lemon bars register around the same 8.2-9.3 on the awesomeness scale, I decided to pause my live TV (another benefit of technology) and go make some lemon bars.
I have been promising Nan that I would post this for days already since they’re down south where it’s hot and lemons grow in abundance on the trees around them. Fresh picked lemons would be the bomb dot com in this recipe too so here it is Mama, just in time for your block party next week. It’s so simple I was able to do it in small stages and go back and forth to Anchorman while I was waiting.
For the crust, mix together the first three dry ingredients and cut in the butter with a pastry blender or a fork. I used coconut oil instead and it gave it the best coconut flavour! I could just eat the crust, I think the next time I make a cheesecake I’ll use this crust too.
Press the crust into the bottom of a greased 8×8 or 9×9 pan and bake at 350F for 10-15 minutes or until it starts to brown around the edges.
Now, go back to Anchorman while this is baking. If you mix up the filling ingredients too soon the baking powder sits for too long and it won’t rise properly (found this out with my first batch).
When there’s about 2 minutes left on the timer, juice the lemons then mix together all the filling ingredients.
When the crust is ready, pour the filling over the top and bake for another 20-25 at 350F. It will go a nice golden colour when it’s done. While it’s baking mix together the glaze ingredients and set aside.
After it comes out of the oven, let it cool for about 20 minutes and pour the glaze overtop.
Now head back to Anchorman and eat your LEEEEMMMMMON BAAAARS because they’re even better on a fancy plate with a funny movie and a glass of milk.
1 cup flour
1/4 cup powdered sugar
1/4 tsp salt
1/2 cup butter or coconut oil
2 eggs, beaten
3/4 cup sugar
1/2 tsp baking powder
3 Tbsp fresh squeezed lemon juice
1 Tbsp grated lemon zest
1/2 cup powdered sugar
1 Tbsp fresh squeezed lemon juice
2 tsp butter, melted
Stay classy, San Diego. Kim.