How about lemon bars? Prep time only 45 minutes? Sold, but a quick ingredients check revealed there was no powdered sugar in my kitchen. None. I checked twice. I even used the stool.
As a side note, I ALWAYS have powdered sugar in my kitchen because I NEVER use it. If I want to make frosting or lemon bars or . . . (what else do you use p. sugar for?), I'll stand in the baking supply aisle straining (and failing) to remember the last time I bought it and how much is left. In exasperation, I buy another box...and then add it to the stockpile when I get home. So imagine my surprise when I actually didn't have any powdered sugar. Do not fear. I am a creative girl and was not about to be stopped from satisfying my craving for lemony desserts due to a lack of time and/or powdered sugar. The result?
Cornmeal Lemon Bars (sans powdered sugar):
1 cup flour
1 cup cornmeal
1/2 cup packed brown sugar
3/4 cup unsalted butter
1/2 tsp salt
zest from one lemon
Mix dry ingredients. Cut in butter. Press into pan and bake for 13x9x2. Bake for 15-20 min. at 350. Don't overbake.
4 eggs, lightly beaten
1 1/2 cups sugar
3 Tsp flour
1 tsp zest
3/4 cup lemon juice (about 6-8 lemons worth)
1/4 cup half-and-half, light cream or milk
Mix filling and pour onto hot crust. Bake 15-20 minutes more, until center is set. Cool. If you don't eat them all promptly, store them in the refrigerator.
My vote? Yummy. Tweakable? Sure, but definitely yummy.
Now, if your helpful hubby, after listening to your tale of despair at the woeful lack of powder sugar in the house and your explanation of how ingenious and creative your dessert solution is, opens the cupboard and pulls out this...
...you have every right to eat all of the lemon bars yourself.