I realize as far as recipes go, suggesting one needs one for lemonade is questionable. What’s next, a set of detailed instructions for salted water, simple syrup, or buttered noodles? (Whoops!) But it turns out I have opinions on everything and there’s no time like the nth heat wave of the summer to share what I consider the correct, best formula for lemonade and it is — who could have ever seen this coming? — mine.

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You might be asking yourself, Deb, why are you publishing a lemon tart recipe when the greatest lemon tart of all time already exists on your site? Okay, I’m embellishing a little, but I do really love the whole lemon tart and its sister recipe, the whole lemon bars in The Smitten Kitchen Cookbook every bit as much as you — the simplicity, the complexity, the surprise of it all.

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It’s humbling that way every September, without fail, knocks me on my rump. One week, you’re breezy and unscheduled, reading books on a beach and tearing lobster apart with your bare hands (indeed, we were in Maine) and the next you’re realizing a certain fetid backpack was never emptied on the last day of school in June, scrambling for after-school care, and despite the fact that I work every week of the year, somehow there’s a lot more to do. If dinner can’t be made in one pan in which everything cooks at once, I haven’t been making it. And yet I’ve made this chicken dish four times in the last month; it’s clearly time to shout about it across the internet.

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