We have a tradition at my house of New Year's Day lemon bars. My husband keeps an index card in a bent and wrinkled file folder labeled "recipes." Written in his blocky cartoonist scrawl is a short recipe for lemon bars we've now come to swear by. They're nothing fancy, just butter (lots of butter), lemon, flour, eggs and sugar, but they're the dessert I look forward to more than any other. We eat them cold from the refrigerator on the first day of the year: crumbly, rich butter crust, sweet lemon filling, and powdered sugar on top. It's become our annual reminder to make the most of whatever comes our way. And, of course, our excuse to eat lemon bars for breakfast. This June, celebrate National Lemon Month with a dessert that will serve as a reminder to make the best of whatever life throws your way. Or at the very least, let it be your excuse to have lemon bars for breakfast.
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an