Strawberry Meyer Lemonade Spritzer – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Strawberry Meyer Lemonade Spritzer, found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and I love how simple it is. I was all psyched to get it made because I was like, “This is going to take ten seconds tops!”

Yeah, well, there was an issue. Isn’t there ALWAYS? I went to the grocery store with my list, and would you believe there were NO Meyer lemons to be found? Not a one. Apparently they don’t carry them. So I bought a regular lemon, and then I bought a lime, intending to try the recipe with both of those. Then I got home, and I reconsidered. I really prefer to make recipes as written the first time around (it doesn’t always work out that way, but that’s how I PREFER to do it). I knew that Fresh Market (which is wayyyyyy on the other side of Huntsville) stocks Meyer lemons, and luckily I was headed in that direction to pick up Fred’s birthday cake, so I swung by to get my Meyer lemon on.

I shouldn’t be allowed in Fresh Market, honestly. That store is WAY too awesome, and I must have wandered around in there for an hour, throwing things I did NOT need into my basket. But everything was so FRESH and CLEAN and PRETTY that I couldn’t help myself. A girl is only so strong!

I did get my Meyer lemon, in any case. In fact, I grabbed five of them just in case this recipe turned out AWESOME and I needed to make it repeatedly. You never know, right?

The ingredients:

Spritzer (1)

Strawberries, Meyer lemon, agave, ice (not pictured), and sparkling mineral water.

The recipe has you mash the strawberries for both servings of the spritzer and then divide it into two glasses, but I figured I’d just do half the strawberries, put them in one glass and then the other half and put those in the other glass. I know, I’m overthinking this, but that’s what I do best.

Stupidly, I used a too-small dish to crush the first set of strawberries, and of course one piece flew out of the dish, ran around on the counter, and then committed suicide by leaping from the countertop.

Spritzer (2)
Stupid strawberry.

So I switched to a bigger bowl, and crushed the hell out of those strawberries.

Spritzer (3)

Put those strawberries in one glass, and then crushed the strawberries for the other glass.

Spritzer (4)
Don’t be jealous of my fancy glasses.

Then I cut the Meyer lemon in half and juiced each half (half for each glass), while the rest of the ingredients looked on judgmentally.

Spritzer (5)

Two tablespoons of Agave (which I have never used before) in each glass.

Spritzer (6)

Stir to combine…

Spritzer (7)

Add ice (the recipe called for two cups of ice, but I thought that was more than was needed – though I guess if I’d used bigger glasses, that would have worked).

Spritzer (8)

And add sparkling mineral water to the top.

Spritzer (9)

Miz Poo was like, “Hmm. Needs catnip.”

Spritzer (10)


Spritzer (11)

The verdict? I liked it; Fred didn’t care for it (he said it was “not bad”, but after a few sips he gave me the rest of his). I plan to make some more later today, since I have everything on hand that I need to make more, but I don’t know if I’d go out specifically to buy the ingredients to make more. Well, strike that: I know I wouldn’t make the trip to South Huntsville just to get the Meyer lemons for this.

When I make it later, though, instead of crushing the strawberries in a shallow dish, I’m going to run them through my mini food processor. Pieces of strawberry kept getting caught in my straw, and that shit annoys me.


Nance’s Take:

Okay, I don’t even have a reason for why I picked this recipe beyond the fact that it was hot the day that I was looking for recipes and I thought the picture was pretty.

Last Sunday I went to our local grocery store in search of Meyer lemons to make this drink.  This particular grocery store is one that I seldom visit because I think their prices are ridiculous.  And they confirmed my opinion when I saw the sign that said, “Meyer Lemons – $3.99 ea.”  EACH.  THREE DOLLARS AND NINETY-NINE CENTS EACH.  For a lemon!  Are you fucking kidding me?  Who pays that kind of money for a single lemon?  Apparently someone in the suburbs around Pittsburgh because they were all sold out of them.  Not one single Meyer Lemon to be found.  This is where I have to admit something shameful:  I would have paid that ridiculous price for the lemon just so I would have it for this recipe.  I need my ass kicked.  Sigh.


I ended up with a bag of regular ol’ lemons from Sam’s Club®.  Good enough for me (and my budget).


This lemon lacked character.


I suppose it’s obvious that I was bored.


I did not create a conversation between these two in my head. I wanted to, but Shirley (tube-top alert) yelled at me for playing with the food. I’m an adult and can do what I want, dammit!


Wistful lemon thinks my mom should shut the hell up. Even if she is right because OHMYGAWD, what a mess it was rolling these lemons around before we juiced them. Shh, don’t tell her she was right because I don’t even want to hear about it.


Shirley went out shopping and bought this juicer just for this recipe. I told her it was a waste of money because we’re not going to start juicing anything. We live in Pennsylvania and are not able to walk out to our orange tree to pluck fresh fruit in order to have mimosas for brunch, ya know! I get my juice just like everybody else…in a bottle.


That is Shirley’s hand juicing the lemon. She wouldn’t let anybody else play with it. Asshole. You can thank me for cropping out her body as she was wearing a fluorescent pink tube-top and a pair of blue jean shorts (jorts) with a broken zipper. You’re welcome.


If you go to the original web site, you’ll see that the recipe says to “crash” the strawberries. I had no idea what crashing a strawberry is and nobody in the house knew what it meant either. I read the printable recipe that Robyn typed up and saw that she corrected it to say crush. Wow. Dumbass, thy name is Nance. And Rick. And Shirley. Hee!


I divided the strawberries into the glasses (with ice already added) and this is where I believe I started to get annoyed because it was taking too much time. We used one and a half of the regular lemons to replace the one Meyer lemon that the recipe called for.


Agave. What every good mother gives her kids instead of high fructose syrup, honey and sugar. My kids have never tasted this shit because mommy blogging wasn’t in vogue when I was raising them so I had no idea. I like it, but just like anything else that is good for you it’s more expensive.


Okay, it’s almost ready to drink (we used Perrier® sparkling water because we’re fancy that way) and I will admit that I was already writing this entry in my head. Bashing this goddamn drink because enough with the crashing, dividing, juicing and measuring already!


I bought these straws from Bed, Bath and Beyond® a long time ago. The bottom is made that way for stirring things. They came in handy with this drink.


As I said above, I started writing this entry in my head while I was making this. But here’s where I admit that I was wrong. Yes, I said WRONG. This drink is FABULOUS. Seriously. Everything combined beautifully in order to make an excellent drink* and I could not believe how well it turned out. I would gladly go through all of it again to make this drink because I think it was totally worth it. The family felt the same way.

A little bit of work, but definitely a winner!

*An excellent drink that could possibly be even more excellent with a shot of vodka if you’ve had a hard day.  Just trying to be helpful.  heh.


Strawberry Meyer Lemonade Spritzer - Nance & Robyn make the same recipe
Prep time
Total time
Original Source/Author:
: beverage
Serves: 2
  • 6 to 8 strawberries
  • Juice of 1 Meyer lemon
  • ¼ cup agave
  • 2 cups of ice
  • 3 cups (approx) of sparkling mineral water/ club soda
  1. In a shallow dish, crush the strawberries with a fork.
  2. Evenly divide the smashed strawberries into 2 tall glasses.
  3. Add half of the Meyer lemon juice and 2 tablespoons of agave into each glass, stir until mixed.
  4. Place a cup (or less) of ice in each glass and fill up with sparkling mineral water or club soda.
  5. Stir to mix the ingredients.


Robyn & Nance try the same recipe – Lemon Bars

Every Monday, we’ll post a recipe that we both made. This week’s recipe was from Christy Jordan’s book Southern Plate. (She has a web site of the same name, here.)

Robyn’s take:

Nance got to pick this week’s recipe. We both own Christy Jordan’s cookbook, but it wasn’t ’til we started this site that I made anything from it. Actually, even though Christy is local to me it wasn’t until my friend Katherine pointed me to Christy’s site and specifically the Butterfinger Cake recipe a couple of years ago that I even knew who she was. Now that I’ve started using her cookbook, I want to make EVERYTHING from it!

So Nance chose this week’s recipe and I was ALL about making lemon bars. I love all things lemon and I knew I’d love these.

Your ingredients:


Don’t you like my super-awesome way of labeling my confectioner’s sugar? I am klassy with a capital K. Also, I like how the no-name brand of butter just says “BUTTER” on it, that cracks me up for some reason.

Anyway, these are the ingredients for the crust. As you can see, super simple. Confectioner’s sugar, all-purpose flour, and softened butter (you can use margarine if you want. I don’t know why you would, but I’m not here to judge.)

Apparently I didn’t get a picture of the part where you sift together the flour and sugar and then cut in the butter. It went about as you’d expect. I used a pastry blender. It was amazing.

Then you pat the dough into the bottom of a 9×13-inch dish. Christy didn’t say anything about greasing the dish, but the idea of not greasing the dish made me nervous, so I used the butter wrappers to butter the bottom and sides of the dish. Could I say “dish” any more often there? Dishdishdishdishdiiiiiiiiiiiish.

Put your crust in the oven to bake for about 25 minutes or until it’s lightly browned. Like such:


These are some fabulous pictures this week, aren’t they? Hey, I never claimed to be a food photographer. I tried offering the crust some catnip, but it refused to roll around and look cute.

Now, warning: I am a dumbass and I skim when I read recipes. So I missed the part where you’re supposed to let the crust cool. I didn’t let it cool at ALL, and in fact I made the filling while the crust was cooking and dumped it right on the hot crust. It turned out okay, but perhaps if I paid attention to what I was supposed to be doing, it would have been BETTER.

Here are the filling ingredients:


Eggs (from our very own chickens), granulated sugar, lemon juice, all-purpose flour, baking powder, and confectioner’s sugar. You mix it all up (except for the confectioner’s sugar, which is for sprinkling on the top) and then you yell for your husband to come dump it over the crust so you can get a picture of it.


Then stick the whole shebang in the oven and bake it for 15 minutes or until slightly browned and set. Now, my bars weren’t set at 15 minutes, it took another 3 minutes in the oven. Pro (HA HA HA) tip: if the filling is still jiggly, give it a few more minutes.


Perhaps a little more brown around the edge than it should be? But still, they turned out really really good. Fred and I each had a small piece once the bars were cool and they were SO GOOD. They were even better the next day – I’m not sure if that’s because sitting made the flavors blend better or just because we were hungrier the next day.


The verdict? These were oh so good. Perfectly lemony, but not overwhelmingly so. I am definitely going to make these again and I think you should too!



Nance’s side:

It was my turn to pick the recipe and, once again, I went for The Fattening. Y’all (yunz – shout out Western Pa!) should just get used to it.  I’m sure that Robyn will take care of all that healthy stuff.  Something tells me that I’m going to see zucchini and okra in my future.  Barf.

I thought the Lemon bars would be good because Holy Two Sticks of Butter Batman! I have never had lemon bars, but rumor has it that it’s pretty popular in the south (per the husband). I figure I like butter and I like lemonade. How bad can it be, right? And I noticed that the ingredient list wasn’t full of freaky stuff that I didn’t recognize.  Plus, I have tried a few other recipes in Christy’s cookbook and they all turned out excellent.  Can you see where this is going?  Oh, just wait.  It’s going to get ugly up in here.

It cracks my shit up that Robyn and I both took a picture of the butter.  Please note that the placement of my butter was well thought out (unlike someone who just chunked it down on their counter and snapped away, ahem).  Yes, I had to open up a new package of butter and that’s why they don’t look the same.  I’m wishing now that I had taken the extra time to do that.  And if you believe that shit I have some beautiful lemon bars for you to try.

Since Robyn and I are both doing the same recipe (and reviewing it) I follow the directions exactly.  I even busted out the SIFTER for this bitch because Christy said that’s what I was supposed to do and I did it.  Oh look!  Canisters that don’t have masking tape labels.  I guess I’m just not as cool as Robyn.  And I don’t see anything about where Robyn SIFTED her stuff.  Maybe she couldn’t be bothered, hmm?

I cut the butter into the flour until I couldn’t stand it anymore. And this is what it looked like when I got ready to press it into the pan. You like that purple casserole dish? Get used to it because I use that thing a lot.

Me and my man hands pressing that mess into the pan. I thought about making it pretty and then I woke the fuck up and realized that there is no hope.  And no, I didn’t grease my pan because hello, two sticks of butter!

Even Felina (the ridiculous chihuahua) was concerned about how this situation was going to turn out.

It didn’t turn out bad at all. I took this picture so everyone could see what “lightly browned” meant. Or at least my version of it anyway.

This is where I think the situation took a serious turn for the worse. I had Rick beat the eggs and he went to town. And I let him because I was having fun snapping pictures of that it.

See, action shots! What? We were bored.

I even sifted the flour and baking powder. I did what I was supposed to do, dammit! If this was Robyn she would have typed damnit because she’s so perfect.

And yeah, we were really into catching it while it was happening.  Get a life, Nance & Rick!

Looks good, no?

Set the timer. Did everything just like the book said. And guess how it turned out. Well, let me show you…

How do you say FAIL?

I managed to get 3 pieces out and on a plate (dug from the center, gah!) and the shit was oozing everywhere.

I was thoroughly disgusted and as I was walking out the door to go grocery shopping my mother asked me what she should do with them. “Throw them in the garbage for chrissakes!”

And then I went to the store and saw this. How rude!

I am still trying to figure out where I went wrong. And no, there isn’t anything wrong with our stove. The only thing I could come up with is the over-beating (whisking, whee!) of the eggs. If anybody has a clue, feel free to let me know in the comment section. For once, this bitch needs to buy her own vowel. Sigh.

PS:  Even though I screwed it up (oh, trust me, I know it was something I did) I would definitely recommend this recipe based on how Robyn’s turned out.  I’m going to have to try this again (once y’all tell me where I messed up).

Robyn & Nance try the same recipe - Lemon Bars
Prep time
Cook time
Total time
Original Source/Author:
: Dessert, Snack
Serves: 12
  • CRUST:
  • 2 c. all-purpose flour
  • ½ c confectioner's sugar
  • 1 c. (2 sticks) butter or margarine, softened
  • 4 eggs, beaten
  • 2 c. granulated sugar
  • ⅓ c. lemon juice
  • ½ c. all-purpose flour
  • ½ tsp baking powder
  • ¼ c. confectioner's sugar
  1. Preheat the oven to 350ºF.
  2. Sift together the flour and confectioner's sugar into a large bowl. Cut in the butter until the mixture sticks together.
  3. Press into a 9x13-inch dish. Bake for 25 minutes, or until lightly browned. Remove from the oven to cool (leave the oven on.)
  5. While the crust is cooling (DON'T FORGET TO LET THE CRUST COOL), make the filling. In a large bowl, combine the beaten eggs, granulated sugar, and lemon juice.
  6. In a separate bowl, sift the flour and baking powder; stir into the egg mixture.
  7. Pour over the (COOLED) baked crust and bake for 15 minutes or until slightly browned and set. Remove from the oven, cool, and sprinkle with confectioner's sugar. Cut into bars.
Did I mention that you're supposed to let the crust cool before you add the filling? DO IT.