Comments on: Lemon Alert

By: Pickled Redcurrants

Pickled Redcurrants — Wed, 06 Jul 2011 16:23:11 +0000

[...] time last year, I was awash with redcurrants. It was all redcurrant shortbread bars, redcurrant and lemon drizzle cake, oatmeal chocolate chip cookies with redcurrants, not to mention [...]

By: Patatas Bravas

Patatas Bravas — Sun, 29 May 2011 17:54:38 +0000

[...] I quite fancy adding a little lemon zest to the end result (though given half the chance, I’d probably add a little lemon zest to almost anything). [...]

By: Daily Spud

Daily Spud — Sat, 31 Jul 2010 01:18:35 +0000

Oh Valentina, I do not mind at all – I would be honoured if you made these and/or wanted to post about them on your blog. Please do! :)

By: valentina

valentina — Fri, 30 Jul 2010 19:43:51 +0000

Well, this post or better, these bars have blown me away. i am a bit speechless. Would you mind if I make it and post it on my portuguese language blog – with all the credit to you. I will need to have something like strawberry as i do not think that we find redcurrants easily at home. will also try some raspberry juice. Only if you do not mind.

By: Daily Spud

Daily Spud — Thu, 22 Jul 2010 14:07:12 +0000

Chef Dennis: thanks so much for stopping by – glad you like the look of the shortbread bars, they are pretty little things to be sure, and tasty too :)

OysterCulture: ah, would that we lived nearer – I could give you all the redcurrants you wanted!

Tangled Noodle: lol, my fridge is full of bald and patchy lemons – in fact, I have a feeling that contents of our fridges might have other things in common too… :)

Sophie: *waves back* – hope you had a lovely break and, yes, I am on a bit of a redcurrant kick – I had so many that I had to get creative with them!

Dina: thanks for dropping by to say so :)

Alex G: Welcome along and I do hope you enjoy the recipe! Redcurrants have such a short but glorious season – have been trying to make the most of them while they’re around.

By: Alex G

Alex G — Mon, 19 Jul 2010 10:54:56 +0000

The red currants are at the peak of their season in the UK and I can’t wait to make this gorgeous recipe!

By: Dina

Dina — Mon, 19 Jul 2010 00:55:56 +0000

the bars are so pretty. love the photos. love the Zorro–very cute!

By: Sophie

Sophie — Sun, 18 Jul 2010 15:07:02 +0000

You are certainly on a redcurrant high at the moment but I am so loving it!! i so love all of your tasty & apart redcurrant recipes!!

This tasty recipe is surely the BEST!!!!!

MMMMMMMMM,…many hand waves & kisses from Brussels!

By: Tangled Noodle

Tangled Noodle — Sun, 18 Jul 2010 12:51:17 +0000

Such pretty bars! Lemon adds such a bright flavor but the husband is mildly peeved when he finds all his citrus (pegged for cocktails) haphazardly zested, looking quite bald and patchy in the fridge. But sacrifices must be made in the name of deliciousness! What a marvelous treat to daydream over on this fine Sunday morn . . . 8-)

By: OysterCulture

OysterCulture — Sat, 17 Jul 2010 22:46:59 +0000

Move over bacon, I truly believe everything tastes better with a contribution from the zester. These bars sound simply divine and I now have to hunt down some redcurrents. They are not immediately obvious in our neighborhood markets, but I have a feeling it will be well worth the effort.