Skip to main content

College-Sanctioned Procrastibaking: R's Lemon Bar Cookies for His Freshman Writing Seminar

Last week, R announced that one of his professors had requested that they all bake something and bring it to the Zoom class meeting. Hmmm...something about 'procrastibaking', that is to say heading into the kitchen to bake something when you should be studying. Well, it was college-sanctioned procrastibaking, so okay. He wanted to make lemon squares and called my parents to see if he could raid their Meyer lemon tree.

Then he headed over there at 8 in the morning, baked, and had his plate of lemon squares ready for his class at 10:30am. Only one problem...

R: Mom, maybe I need to learn to read for my writing class.

C: What does that mean?

R: The directions were to procrastibake cookies. I missed that part.

C: Well, these are bar cookies!

R: Really?

C: Yep.

R: Oh, good.

After class, he commented, "Well, I wasn't the only one who didn't read the directions correctly. Other students brought brownies and other things shaped like that.

 Ingredients makes three 8" pans

  • 4 cups flour
  • 1 cup organic powdered sugar
  • 1-1/2 cup butter (3 sticks), cold and cubed
  • 2 to 3 Tablespoons cold water
  • 2 to 3 Tablespoons gin, vodka, or other spirit (or more water if you don't want to use alcohol he used Liquore Strega)
  • zest from 2 organic Meyer lemons

  • 8 eggs
  • 2 cups organic granulated sugar
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • zest from 2 to 3 organic Meyer lemons
  • 1 cup freshly squeezed lemon juice
  • organic powdered sugar for serving


Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, blend flour with the sugar and lemon zest. Add the butter cubes and use a pastry cutter to create chunks the size of small peas. Pour in cold water and alcohol, alternating 1 Tablespoon at a time. Press between each addition till the dough comes together in a ball. 

Press the dough into three 8" baking dishes; he used one square and two circles. Place in preheated oven and bake for 20 minutes until golden brown. In the meantime, make the topping.

To make the lemon layer, whisk together the eggs, sugar, flour, baking powder, lemon zest, and lemon juice in a bowl till smooth and combined.

Pour lemon mixture over the cooked base.

 Return the pans to the oven and bake for another 25 minutes. Leave to cool.

Before serving, sprinkle with powdered sugar. Slice into squares.


  1. For some reason, R reminds a lot of my nephew (also a college freshman during this weird, weird year). Lemon bars look fantastic!

  2. "Procrastibake" is my new favorite verb!


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t