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Smitten Kitchen’s whole lemon bars


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Over the course of the past week I spent a lot of time in my own head thinking about the purpose of this food blog. Some of the (ridiculous and not so ridiculous) questions I asked myself included: Does the world really need another food Instagram to follow? What am I contributing to the food writing community? And what the hell am I doing anyways?

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This site is not the first time I’ve tried blogging. I’ve written posts more often than I should admit only to find myself leaving a site in the dust because it’s too much work. Or because I didn’t feel like I had anything new to contribute. Or because I was worried about what other people would think.

But eventually I came to my senses and realized that as long as I’m having fun, what do all of these questions really matter?

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In my favorite interview with Deb Perelman of Smitten Kitchen, when asked what she would tell new bloggers she said, “First off, I’d tell them to just do it. Secondly—and more importantly—don’t worry about what everyone else has done or is doing. If you constantly think, “Somebody has already made this,” then you’re never going to make anything.”

So I’m doing the thing. I’m putting all my past attempts behind me and giving this whole food blog a try. I’m also making lemon bars (recipe here). Because heavens, if we don’t have desserts to get us through long days and self-deprecating nights, then we’re doing it all wrong.

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The recipe Deb posted on her site is slightly different than the one I used from her cookbook. Namely the one in the book uses an entire lemon – peel and all. The flaky shortbread base and crispy edges are like eating a cookie only to be delightfully surprised when you realize the soft lemon curd is more like a pie. I’m grateful we live in a world where we can have both. At the same time!

Other things I’m grateful for include time spent with old friends, plastic-wrapped library books which sound like you’re opening a bag of chips when you grab them, and safe, smooth flights, which trust me, is a post for another time. However you’ve found yourself here, I’m glad you did! I highly recommend getting yourself a lemon and whipping these up. You won’t regret it.

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p.s. If you want to collaborate on a project, I’d love to work with you! I’m excited to experiment and finally get out of my own head. And I wish I could send you a lemon bar for reading this far.


8 Comments Join the Conversation

  1. Nice site, Emma. Wonderful post. I love your open honesty and vulnerability about writing posts. I totally understand, and I have faced those questions myself when it comes to blogging. You may have inspired me to dust off my writing blog.

    These lemon bars look scrumptious.
    I’ve been looking for a dessert to go with the corned beef and cabbage for St. Patrick’s Day. I think these might just do the trick.

    ~ Loree



    • Thank you so much! I’m having so much fun posting. I just need to leave all my second guessing in the dust!



  2. You have another follower for sure! On top of it you started me off with one of my favorites! Lemon bars❤❤ I know I like you already! Thanks for sharing 😁

    Liked by 1 person


  3. I love your blog. Very well put together with great pictures. Are you taking those? Tell Kevin congrats on the award winning project. Love Pops



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