Zesty Lemon Pie Bars for a Refreshing Summer Treat

There’s something magical about a dessert that can cut through the sticky heat of summer with a burst of citrusy brightness. These Lemon Pie Bars from The Back in the Day Bakery Cookbook are exactly that—a cool, creamy, tangy delight that’s perfect for hot days when you need a pick-me-up. With a buttery graham cracker crust and a luscious lemon filling, these bars are like a slice of sunshine in every bite. Whether you’re hosting a backyard barbecue or just craving something sweet and refreshing, this recipe is a must-try.The beauty of these lemon pie bars lies in their simplicity. The crust comes together in minutes with just three ingredients: graham cracker crumbs, melted butter, and a touch of sugar. The filling is just as easy, blending heavy cream, fresh lemon juice, and zest with sweetened condensed milk and egg yolks for a silky, custardy texture. Baked in a water bath for a perfectly set filling, these bars are chilled to perfection and can be topped with a dollop of fresh whipped cream for an extra touch of indulgence.

What I love most about this recipe is its versatility. It’s ideal for summer gatherings, picnics, or even a quiet evening at home when you want to treat yourself. The zingy lemon flavor paired with the creamy filling and crunchy crust makes every bite a balance of textures and tastes. Plus, they store beautifully in the fridge for up to three days, so you can make them ahead and enjoy them all weekend long.Lemon Pie Bars 

For the Crust:

3 c. graham cracker crumbs (about 24 crackers)

12 T. (1½ sticks) unsalted butter, melted

2 T. sugar

For the Filling:

1 c. heavy cream

2 t. freshly grated lemon zest

1 c. fresh lemon juice

2 14-oz. cans sweetened condensed milk

6 large egg yolks

Fresh whipped cream (optional, recipe below)

Confectioners’ sugar for dusting (optional)

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9x13-inch baking pan and line with parchment, allowing the ends to hang over two opposite edges. 

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Blend with a fork until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, using parchment to level it. Bake for 8 minutes until lightly golden. Cool completely, then lower the oven to 325°F. 

In a large bowl, whisk together heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks. Pour over the cooled crust. 

Place the baking pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan. Bake for 20-25 minutes, until the filling is puffed at the edges and set in the center. Remove from the water bath, cool on a rack for 1 hour, then refrigerate until cold.

Cut into squares and serve chilled, topped with whipped cream or sprinkled with confectioners’ sugar, if desired. Store in an airtight container in the fridge for up to 3 days.

Fresh Whipped Cream (Optional):

2 c. heavy cream

¼ c. confectioners’ sugar

Whip cream in a stand mixer with the whisk attachment on medium until it thickens. Add sugar and beat until soft peaks form.

These lemon pie bars are a game-changer for summer desserts. They’re easy to make, refreshing, and guaranteed to impress. Try them for your next gathering or as a sweet treat to brighten your day!

 

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Pink Lemonade Martini

 

A couple of months ago, I bought a bottle of citrus vodka. I am not a vodka drinker, per se, but I have really warmed up to that citrus vodka. In my opinion, it makes everything taste pretty wonderful, and this martini is one of those things. I sipped on it while I watched an episode of ”Detective #24.” It was a lovely evening.

Photo: Melissa’s Produce

Pink Lemonade Martini

2 oz. citrus vodka

½ oz. triple sec

1 oz. fresh Melissa’s pink lemon juice

 ½ oz. simple syrup

Splash of grenadine

If desired, after you have squeezed your lemon, run it around the rim of a martini glass and dip the glass in sugar.

 In a cocktail shaker combine all of the ingredients with ice, shake it until the shaker feels cold, and pour it into a glass. Because I used a large martini glass, I poured mine over ice. This makes one cocktail, but you’re going to want a double.

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Mandarin Orange Salad

 

This refreshing beauty of a salad goes back to the 70s, and, perhaps, even before that. I first remember my mother making it back then, serving it alongside one of her legendary prime rib dinners. It’s crunchy and light, with a unique combination of ingredients that makes it very special. If you are looking for something wonderful to serve to your guests, this very well could be it.

Mandarin Orange Salad

½ head iceberg lettuce
One head romaine lettuce
2 chopped scallions
1 c. chopped celery
1 15-oz. can mandarin oranges, drained
Toffee almonds (recipe below)

Toffee Almonds:
2 T. sugar
1/3 c. slivered almonds

Place sugar and almonds into a 7-inch sauté pan and set it over medium high heat. Stir occasionally until sugar begins to melt, and then stir constantly, thoroughly coating the almonds in the caramelized sugar. When the almonds turn a rich amber color, turn out onto a cold plate, and separate immediately.

Dressing:

¼ c. vegetable oil
2 T. cider vinegar
2 T. sugar
½ t. salt
Pinch of dry mustard
A few gratings freshly ground black pepper
3 to 4 drops Tabasco
2 T. chopped fresh parsley

Whisk together until thoroughly blended.

When ready to serve, toss toffee almonds, greens, etc. with dressing.

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Pinkglow Pineapple Sorbet

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Around here we are into the heat of summer. That means we are looking for cool and refreshing sips and nibbles to enjoy during this hot time. One thing that I find wonderfully refreshing is fresh fruit sorbet. It is intensely flavorful, deeply chilling, and when mixed with rum and whirred in a blender, makes one heck of a frozen cocktail. This version was made using a Pinkglow pineapple, provided to me (with my enduring thanks) by Melissa’s Produce. Not only is it very pretty, but it is deliciously sweet, and makes a lovely presentation to serve to your grateful guests.

Pinkglow Pineapple Sorbet

½ Pinkglow pineapple, peeled, cored, and cubed (two cups)
½ c. sugar
1/3 c. water
2 T. pineapple rum

Place all ingredients into a food processor, and process until creamy. Refrigerate for at least one hour before processing in an ice cream maker. Put into an airtight container and freeze.

 

Fresh Tomato Gazpacho

I had lunch with my aunt last week, and was lamenting the fact that I almost had more tomatoes than I could handle. Every day I was having some form of fresh tomato, and while I thoroughly enjoyed every dish I’d made with them, I was growing weary of tomatoes. She happened to mention a recipe for gazpacho that she enjoyed, that, it turned out, was conveniently located within the food-stained pages of one of my all-time favorite cookbooks, St. Louis Days St. Louis Nights. I looked it up, and, using it as a guideline, was off and running. Magnificent! I used a variety of toppings, and, depending upon my mood, used everything from chopped chives and chopped parsley, to homemade croutons and feta, to sour cream and pesto. You can’t mess this up; it is an excellent, tasty, and cooling way to start any meal.

Fresh Tomato Gazpacho

1 clove garlic, cut into quarters
1 Melissa’s shallot, peeled and quartered
½ fresh red or green bell pepper, cut in half
½ cucumber, peeled and quartered
4 large tomatoes, peeled and quartered
½ t. salt
¼ t. Melissa’s Lemon Pepper
1 T. good olive oil
3 T. red wine vinegar
1 c. Cucumber Dill Bloody Mary Mix

Place all ingredients as haphazardly as possible into the work bowl of a food processor. Blend until thoroughly combined, 10 to 15 seconds.

Chill and serve topped with the garnish of your choice. (Here I used sour cream, basil leaf, a small slice of cucumber, and ground Melissa's Red Hatch Chile Pecans.)

Serves 8 (Unless you’re me, and then it only serves one.)

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Mandarin Salad

With Chinese New Year coming to an end for 2019 on the 15th of this month, I thought it would be fun to share a few appropriate dishes. No, the salad has absolutely nothing to do with Chinese New Year, but the word “ mandarin” in the name made it appropriate enough for me. This recipe goes back to the ‘70s. My mother made it frequently, and everybody always enjoyed it, even salad snobs like the often-picky Mr. O-P really liked this salad.

One of the reasons that it is so universally liked is that it is light and refreshing, and goes very well with a variety of meals, particularly those that are a bit on the heavy side. You might turn up your nose at iceberg lettuce (reference the picky Mr. O-P comment above), but you shouldn’t here. The crunch of the iceberg lettuce along with the celery is quite pleasant, and offsets the citrus-y sweetness of the oranges, the peppery kick of the scallions, and the wonderful toffee chewiness of the almonds. The dressing is flavorful, but not overpowering, particularly if you happen to use too much. In this case you simply cannot.

Mandarin Salad

Salad
1 head iceberg lettuce
2-3 scallions, white and green parts, chopped
1 cup chopped celery
1 15-oz. can Mandarin oranges, drained

Mix above ingredients together in a large bowl. Add dressing, toss, and garnish with almonds. Serve immediately.

Dressing
1/4 cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
Few gratings fresh black pepper
3 to 4 drops hot sauce
2 tablespoons fresh parsley, chopped

Mix above ingredients together in a mason jar, put the lid on, and shake for all you’re worth. Store in refrigerator until ready to use.

Almonds*
1/2 cup slivered almonds
2 tablespoons granulated sugar

Stir almonds and sugar together in a skillet over low heat until sugar melts and almonds are a light toasty brown. Remove from pan to plate and allow almonds to cool slightly; break into clusters.

*To see a tutorial on this, click here.

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Another delicious use of mandarin oranges is this Thai Chicken Salad with Spicy Peanut Dressing.

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Mini Lemon Cheesecakes in a Jar

One of the reasons that I made that tart and delicious homemade lemon curd earlier in the week (aside from the fact that I wanted to drizzle it on top of pancakes, waffles, biscuits, as well as using it as a spread on my morning bran muffin) was to make this recipe for mini cheesecakes. It is based upon one that I found on the same blog in which I found the curd recipe. I changed it up a bit by adding more lemon zest, and switching out the crumb crust for my own pretzel crust, my new favorite crust for almost anything sweet. Don’t feel that you need to do the same. You can switch out the same amount of pretzels for graham cracker crumbs, cinnamon graham crumbs, vanilla wafer crumbs, or gingersnaps, they all work equally well; it’s a matter of personal taste.

Personally, I don’t think there is anything cuter than food in a jar. Who wouldn’t want to grab and devour one of these adorable mini cheesecakes? An added bonus is that these can be made up to two days prior to serving, and stored in the refrigerator. When ready to serve, top with lemon curd, a spritz of whipped cream, and your favorite fresh fruit. Beautiful and delicious! 

Mini Lemon Cheesecakes in a Jar

Adapted from My Baking Addiction

For the Crust

¾ cup pretzel crumbs

2 tablespoons sugar
3 tablespoons unsalted butter, melted

For the Cheesecake

¼ cup granulated sugar
Zest of one Melissa's seedless lemon
1 8-oz. pkg. cream cheese, room temperature
1 large egg, room temperature
2 Tablespoons heavy cream

½ teaspoon vanilla

For the Garnish

1/2 cup homemade lemon curd

Whipped cream
Blueberries

Preheat the oven to 350°F.

In a small bowl, stir together pretzel crumbs, sugar, and butter.  Press into the bottom of four Weck jars (I used these) or 1-cup ramekins (like these). To ease tamping them down into your small jars/ramekins, I suggest using a tart tamper – an invaluable kitchen tool. Bake for 6 minutes; remove to a wire rack to cool.

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and lemon zest, and mix until the sugar is moistened and fragrant. Add cream cheese, and cream together until smooth. Add egg; beat well. Add heavy cream and vanilla and mix until smooth.

Pour batter into serving dishes, on top of the pre-baked crusts, about 3/4 of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.

Bake 25 to 30 minutes, until the edges are set. Do not overbake. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, whipped cream, and berries.

Makes 4

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If you prefer something equally cooling, but less work, you might consider this refreshing Lemon-Lime Ice Milk.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Over the Moon

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

The Scoop

Dream, Create, Inspire

Wonderful Wednesday

O My Heartsie Girls Wonderful Wednesday
Wine’d Down Wednesday

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Frozen Boozy Arnold Palmer

If you don’t know what an Arnold Palmer is, let me tell you that it is a refreshing, non-alcoholic beverage made up of equal parts iced tea and lemonade. I am not a fan. When I drink iced tea I want to drink it in its purest form. I want to taste every tea leaf that went into the making of that glass of iced tea. I feel the same way about lemonade. I don’t want anything mixed in to alter the fresh, delicious, citrus taste.

But, when I made that big batch of homemade lemonade earlier in the week, I realized that I was going to have to find other ways in which to use it because I'd made A LOT! I started out by trying different flavors of daiquiri; they were quite good. Then I stumbled upon this recipe on Epicurious. It didn’t sound at all good to me, and there were only two reviews, but those reviews were so positive, and considering the amount of lemonade I had left over, coupled the amount of tea that I always have on hand, I figured what could possibly hurt?

I did not have plain vodka, only Maple Bacon and Whipped Cream, so I went with the latter. I was shocked at how delicious and refreshing this cocktail was! I am not kidding you when I tell you that this is my favorite summer cocktail so far this year. I cannot help but think that part of that goodness is owed to the Whipped Cream vodka, but don’t go out and buy a bottle if you have plain vodka on hand. Just know, that to be taken all of the way to heaven, you’re going to need the Whipped Cream variety.

The taste is phenomenal; it is cool, refreshing, and way too easy to guzzle the entire thing. The beauty of this is that you can make it up ahead of time, store each component (the boozy iced tea and the boozy lemonade) in separate containers in the freezer until you’re ready to make these. Or, if you use Mason Jars in which to serve them, like I did here, you can make up individual cocktails, secure the lid*, and shove them into the freezer to hang out until you’re ready to put them on a tray and deliver them to guests who will soon be in your debt. You absolutely must try these. You must!

Frozen Boozy Arnold Palmer

Slightly adapted from epicurious.com

8 black tea bags (I used Luzianne)

5 tablespoons sugar** (optional)

3 1/2 cups homemade lemonade, divided

1 cup Whipped Cream vodka, divided

Lemon wheels (for garnish)

Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar (or not). Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).

Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3–4 hours.

Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.

Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl.

Garnish with lemon wheels.

Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.

*Be sure to leave at least ½” headspace at the top to allow for slight expansion during freezing. Because of the alcoholic content, this will not freeze solid.

**I did not add the sugar and the cocktail was wonderful. Save yourself some calories here and forget it.

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If non-alcoholic is your goal, try this Strawberry Lemonade. So refreshing!

This post is linked to:

Full Plate Thursday

Thursday Favorite Things
 Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

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Old Fashioned Homemade Lemonade

It was only on rare occasions that my mother would make lemonade. I think the reason being was that it contained a decent amount of sugar, and she was afraid she would drink the entire pitcher. Yep, it was that good. But, considering the nutrition in the fresh lemon juice, I can’t help but think that offsets any negative aspects the sugar can bring. And, hey, with this hot weather we need to stay hydrated, right? I can’t think of a better way in which to do that than by drinking healthy quantities of this refreshing beverage.

Old Fashioned Homemade Lemonade

1 1/2 cups fresh lemon juice (I used Melissa’s Meyer lemons*)
1 cup Sugar
4 cups water, divided

Make simple syrup by placing 1 cup sugar and 1 cup water into a medium sauce pan. Bring to a boil over medium/high heat, stirring occasionally until sugar is completely dissolved. Set aside to cool. 

Add lemon juice and simple syrup to pitcher. Stir to blend. Add remaining 3 cups water, and stir until well mixed. Refrigerate at least 1 hour to chill. Pour into a tall glass (I like these) and enjoy! Garnish as you see fit.

If you’d like to make pink lemonade for the kids, stir in a half cup of maraschino cherry juice, and garnish with some cherries.

*Meyer lemons are sweeter than regular lemons and will give your lemonade an excellent taste. I highly recommend using these whenever you make a sweet drink.

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Another equally refreshing drink is this Lime Cordial.

 This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Over the Moon

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

The Scoop

Dream, Create, Inspire

Wonderful Wednesday

O My Heartsie Girls Wonderful Wednesday
Wine’d Down Wednesday

Full Plate Thursday

Thursday Favorite Things
 Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

This post contains affiliate links.