Lemon desserts. To me, they’re like arm workouts, butterflies, dachshunds, and hard rock songs. I hate, hate, HATE them!!! Though I actually have a decent reason, if you’ll stop judging and hear me out. (I can feel the waves of judgement washing over me. LITERAL 6-foot tall waves. Stop, you’re getting me wet.)
When I was a wee lass, probably about 11-ish, my parents were hosting their Bible study group at our house. Sounds harmless enough, yeah? Well, except for LEMON CUSTARDS. Bite sized, phyllo shelled, creamy filling-ed tartlets- the picture of deliciousness. And they were delicious, and I must have eaten at least five, which is fine except that I had a nasty sore throat and all the sugar was helping exactly zero percent. Turns out, the sore throat was strep and now I can’t eat anything lemon flavored without painful memories of being tormented by lemon-laced throat lacerations. Yum.
However, when you’re a food blogger, sometimes you have to get out of your comfort zone (way, WAY out) and try some new things. Sadly, tragically, miserably, life isn’t all peanut butter and chocolate. BOOOOOO. But I was ridiculously surprised how much I liked these lemon strawberry bars. Besides their deliciousness, they’re so easy that even Dennis could make them. Yes, even you, Dennis.
I originally planned to make these using tofu (YUM, I know) but surprise, half way through the baking process I scrambled to get some and THERE WAN’T ANY!!! So, I had to fly really, really fast by the seat of my pants and I used cream cheese. So yes, today is unplanned Round 2 of cream cheese desserts. (You’re not complaining, right???)