One in a while, my enthusiasm for a particular kind of food or recipe cannot fit into one food column, so it spills over into another. This week’s piece on lemon and lime bars will be followed by next week’s feature on lemon and lime pies. Some of the bar and pie recipes come from you, the readers, and I can assure you, they are just too good not to try. Coconut-Key Lime Bars, which appears in Caroline Kennedy’s “Recipes from a Mother’s Heart, ” a cookbook Caroline compiled and edited in memory of her mother Iris Iona Sullivan Bain, are the best I’ve ever eaten. The same is true for Bluffton caterer Peggy Beck’s interpretation of the lemon bar, made with six eggs instead of the customary four and topped with fruity red wine-blueberry sauce. Without or without the sauce, Peggy’s lemon bars are indeed “lemoniscious” and you’ll love them – promise. I’ve also included is the lemon bar recipe I grew up with, simplified with the use of a food processor. It’s the one I turn to when I want to make a small pan of lemon bars – more than enough for a family of four. Next week look for Charlotte Ward’s tried and true recipe for Lemon Meringue Pie, as well as a new take on a creamy lime pie made with sweetened cream of coconut and a citrus shortbread cookie crust.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.