The Dark Rooster’s Luscious Lemon Bars

by Suzanne Heron.

Line a 13×9 baking pan with foil and grease it, and preheat oven to 350F. In a large bowl combine 2 c flour, ½ c powdered sugar, 2 Tbsp cornstarch and ¼ tsp salt. Cut in ¾ c butter until mixture resembles coarse crumbs. Press mixture into bottom of the prepared pan and back 18-20 min. For filling, combine 4 eggs (slightly beaten), 1 ½ c granulated sugar, 3 Tbsp flour, 1 tsp finely shredded lemon peel, ¾ c lemon juice, ¼ c half-and-half. Pour over hot crust and bake 15-20 min  until centre is set. Let cool and sprinkle with powdered sugar. Store in fridge.

Chef Kim Kirk, The Dark Rooster, 1962 Vernon St, Lumby, 778-434-3030. Ever had grapes with chocolate? It’s Kim’s specialty.