Fresh Lemon Bars

Sometimes it feels like parents can’t catch a break. Just when you’ve managed to exit the Halloween treats (and the accompanying sugar highs), candy canes show up. And when you’re done with those, Valentine’s chocolates start appearing in stores. Which make way for Easter eggs, chocolate bunnies and cream filled chicks. I’m really looking forward to a few months without a treat-oriented holiday in sight.

Meanwhile, I’m selling my kids on the idea of spring themed treats as a replacement for excess chocolate eggs. These lemon bars just might help me convince them. If you can find Meyer lemons, they really are worth the extra expense. Not as sour as regular citrus, they’re vibrant tasting and very easy to juice and zest. But any lemon will do. The addition of the wheatgerm to the crust gives it a nutty flavour, which is a nice foil for the brightness of the filling.

This is a recipe with lots of opportunities for kids to get involved: pressing the crust into the pan, cracking eggs, grating the frozen butter. And of course, doing what they do best: scarfing back the resulting treats.

photos: Maya Visnyei

If you’d like the prettiest possible squares, dip your knife into warm water between cuts. Sprinkle with a bit of confectioner’s sugar and serve.