Here it is 2 am and I can’t get back to sleep. That will teach me for not getting this column ready on Sunday afternoon. The weather was just too nice to be in the house at the computer on Sunday. I have sleep apnea and use a CPAP; the pressure was adjusted this past week so I will blame that as my problem tonight. I have used the CPAP for about seven years and what a difference it has made in my life so far as getting a good nights rest. If you or your spouse have episodes of breathing cessation while sleeping, I strongly urge you to schedule a sleep study. The episodes of not breathing can deprive your brain of oxygen and there are a lot of other problems that can develop.

After the Lemon Blueberry Loaf last week, I have been on a lemon “kick!” The Lemon Pie Bars are easy and quick to prepare; I keep the cut bars in a covered container in the refrigerator. If you want the bars to be a little thicker, you may want to prepare a recipe and half of the filling. Adjust the baking time when doing so.

1 Cup butter, softened

2 1/4 Cups flour

1/2 Cup confectioner’s sugar

4 Eggs

1 1/2 Cups sugar

1/2 Cup lemon juice

1 Tablespoon lemon zest

Mix 2 cups of flour and confectioner’s sugar together, cut in butter or margarine. Mix well until mixture resembles pie dough consistency. Press in greased 9×13 pan; bake in 350 degree oven for 15-20 minutes until golden brown.

Beat eggs, 1/4 cup flour, sugar, lemon juice and zest for at least one minute to blend well. Pour the mixture over baked crust; bake another 20 minutes until set. Sprinkle with confectioner’s sugar when cool and cut into bars.