Amazing

I'm blogging about these lemon bars because I don't think anyone should go another day without knowing about them.

I have no desires to meet any celebrities because I imagine the conversation that Billy Corgan or whoever and I would have and it's always really, really, awkward. David Lebovitz is the exception. I'm reading his book, The Sweet Life in Paris, and I've been reading his blog since Nathaniel and I got an ice cream maker three years ago and I stumbled upon his amazing ice cream recipes. His writing is addicting: not only because it's about all my hobbies - baking, foreign languages, and France - but it also makes him seem like such an fun guy to chat with, despite his claims that he's best enjoyed at arm's length. And I admit, I love it that he's gay and he doesn't hate Mormons. Oh, and he was a pastry chef at Chez Panisse for thirteen years and has written several cookbooks, so you can always trust his recipes.

So when he tells me to put an entire lemon (minus the seeds) into my lemon squares, I do it. I don't need the comments from the blog post that say, "These lemon bars were DIVINE!" and "Finally a lemon bar that tastes like my fantasies," and "I'll never use another recipe." I just do it and feel so happy that I made something so beautiful and delicious. And that I only used one lemon that the juice of half of another lemon, instead of the four I usually need for other recipes. 

David's Lemon Squares. Mine looked just as good.

Here is the link. If you're going to make lemon bars, please just forget about your old recipe and use David's. (Yes, in my head we're on a first-name basis.)