Recipe for Romance: Gramma’s Lemon Bars

Recipe for Romance Two champagne glasses against a purple sparkly background with bells and ribbons at their base

Welcome to Recipe for Romance and HAPPY PRIDE MONTH!

This month I’m sharing all my LGBTQIA stories I’ve written so you can enjoy a little diversity in my romance.

Last week I shared BROKEN CHAINS, A sapphic romantic suspense for the Summit Springs multi-author series, and this week, I’m sharing a sequel where you meet Sheriff Briona Maverick and Triss Singleton.

The story is IN PLAIN SIGHT, a sapphic romantic suspense, that follows Triss Singleton, a soon-to-be-mom on the run from a bad situation. She’s talking with Emily Lewiston who’s her new boss and landlord, starting over. Sounds like she needs some comfort foods.

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Emily tilted her head. “Can you start tomorrow morning? I know it’s soon, but I’d like to get you up to speed pretty quickly so you can start filling your bank account for anything you need.”

Triss raised her eyebrows. “Are you sure? I mean, I can do it, but it seems sudden.”

Emily nodded. “One thing I’ve learned about these sorts of situations. You probably want something to distract you from the fear hounding you, and you’ll have less fear if you feel financially secure on your own. It’s my goal to support both independence and peace of mind. Been there, done that myself.”

“Oh. Okay.” Triss wasn’t sure if the polite thing to do was to ask about the past or to let the comment go, but she was too emotionally worn out to do more than nod. “Thank you. I’ll be there tomorrow. What time do you want me to come in?”

Emily glanced over at the clock on the stove. “It’s pretty late, so why not come in around nine tomorrow morning? That way you can get some rest, take a shower, and don your armor to face the public.”

Damn, Emily does know what she’s talking about.

“Okay. Thank you for all this. I truly appreciate everything you’ve done for me.”

Emily gave her a warm smile. “You’re welcome. I’m gonna go lock up, and I’ll see you tomorrow.” She waved as she left the apartment.

Triss could hear her footsteps travel the length of the hallway and descend the stairs before the sound of the locks clicking settled some of her nerves. She closed her own door—4673, HOPE—and locked it before heading for the bathroom with the new toiletries.

Welcome to the rest of your life. You got this.

She certainly hoped so.

Gramma's Gluten-Free Lemon Bars

Do you love lemon bars? This recipe has been a Muir family favorite for generations (four so far) and yet it’s an easy recipe to make a sweet delicious treat. Can be made with regular all purpose flour if you don’t have the gluten allergy. Recipe below:

For a 9 x 9 in. pan:
1 cup gluten-free all purpose 1:1 flour
1/2 cup butter (1 stick)
1/4 cup powdered sugar (confectioner’s sugar)

For a 9 x 13 in pan:
2 cups gluten-free all purpose 1:1 flour
1 cup butter (2 sticks)
1/2 cup powdered sugar (confectioner’s sugar)

Grease the sides of your pan (butter works best but spray is fine) and set your oven to 350 F (177 C). Mix all ingredients until a soft dough forms. Press the dough into the bottom of the pan so it makes an even crust.

Bake for about 10-15 minutes. Check often because it can burn easily. While this is baking, start on the lemon topping.

1 cup granulated sugar
2 eggs, beaten
2 Tbsp gluten-free all purpose 1:1 flour
1/2 tsp baking powder
3 Tbsp lemon juice
1/4 tsp salt

Whisk all ingredients together and pour mixture over the baked shortbread. Put back into the oven and bake 15-20 minutes or until firm. Keep a close eye on this because it burns more easily than the shortbread. Cool completely and serve.

Makes 15-18 bars (20-24 snack sized bars)

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