Ah, summer.  With a few exceptions, I hate it.  The heat and I have never gotten along.  It saps my strength and melts my emotional well-being.  One of the few highlights of summertime, however, is the plethora of fresh fruit not grown in Chile that is available, cherries, peaches, Santa Rosa plums, and lemons to name a few.  In San Diego, we had both a grapefruit and a lemon tree and got spoiled by their convenience.  Here I am not so fortunate but that's okay.  I have something different besides lemons to use up, eggs.

Yes, in my ever-present search for ways to use up the too many eggs laid each day by our hens and ducks, I spent some time in the kitchen this weekend.  Imagine my surprise after making these lemon bars (see recipe below) that my husband declared that in over 21 years of marriage, this was the best dessert I had ever made.  (Granted, he was a little buzzed at the time.)  Enjoy!

Winning Lemon Bars

 2 sticks (8 ounces) butter

 2 cups flour

 1/2 cup confectioners' sugar

 4 beaten eggs

 2 cups sugar

 4 tablespoons flour

 1/4 cup lemon juice

 1 tablespoon finely grated lemon peel

 sifted confectioners' sugar

Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Yum (notice I held the "O").