Listen to the weather

It will be much like Monday today with sunny skies and a slight chance of rain later.

The still air provides a great baking environment. I love to indulge in some lemon bars once in a while. If you like lemon bars there’s a recipe down below.

The cooler weather makes it easier to cool down the hot lemon bars.

“Temperatures trend down and rain chances up as a cold front from the northeast moves in Tues./Wed.,” according to Albuquerque National Weather Service Meteorologist Scott Overpeck.

Hopefully, a little rain will cool us off even more.

Here’s the look ahead:

There is a chance of isolated showers and thunderstorms between noon and 3 p.m. There is also a small chance before midnight. It will be mostly sunny, with a high near 89 and a low around 65. Chance of precipitation is 20%.

Have a great day!

Lemon Bars:

3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling

2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting

1/2 tsp salt

12 tbsp unsalted butter melted, 170g

3 tbsp lemon zest zest of three lemons

3 cups sugar 600g

8 eggs large, room temperature

1 cup lemon juice fresh, 240mL


Heat oven to 350F and line a 9×13 baking dish with parchment paper.

Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you’d like a dash of vanilla can be added in with the butter at this step.

Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.

While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don’t have a processor just mince the zest and mix with the sugar in a bag or bowl.
Pour in the lemon juice and add the eggs then mix very well until completely combined.
Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.