Texture Like Sun

Hello & Hello Again!

Every so often on this blog, we take a break & share a recipe instead of talking about art. You can find a complete list of the recipes at the end of this article. Would you like to share a recipe in a future blog post? Let me know!

This week, we’re making Gold Bars!

This is my absolute favorite citrus recipe. I make the filling with lemons,oranges or a combination of both! What really makes this recipe special, though, is the olive oil shortbread crust.

Close-up photo of a plate of delicious lemon curd on a pastry crust.

Shortbread Crust



Close-up photo of golden-brown shortbread in a square glass baking dish.

Lemon or Orange Filling

This recipe can be made with lemons or oranges or both. For simplicity’s sake, I am just going to say ‘lemon’ & we’ll all agree you can do whatever you want. Let me know if you try limes!



Finish Them

Gold Bars are very tasty as they are, but there are a variety of toppings you can try! I don’t like my sweets to get too sweet- I usually just sprinkle a tiny pinch of salt on my Gold Bars while they cool on the wire rack. Of course, this is dessert. If you want sugar on top, I won’t stop you. Once the Gold Bars have fully cooled, you can dust the top with a bit of powdered sugar. However, if you really like your sweets sweet, you can make a glaze by whisking ½ cup of powdered sugar & 1-2 tablespoons of lemon juice. Pour over the fully-cooled bars. Allow the glaze a few minutes to set- if the Gold Bars are fully cooled it won’t take too long! Once your topping has been applied, lift from the pan & cut into squares.

Past Recipes

We’ll get back to talking about art next week. Is there an author or topic you want me to cover? Let me know on Mastodon or Ko-Fi!

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Wish I talked about food more? I do! Epicures, assemble!

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