Well, duh, of course you do. Produce, no matter how much you conscientiously eat, has a habit of slinking to the back of the refrigerator drawer and promptly becoming slime. And as the slime gets worse, most of us pretend it’s not there and instead focus on the bright, new fruits and veggies near the front.

Or maybe I’m just a wasteful slob. If so, tell me now. No, don’t. I don’t like painful truth. It’s much more fun to live in a world where your actions don’t result in veggie slime.

About two weeks ago, I bought a bag of Meyer lemons at a gourmet grocery store that makes Whole Foods (a.k.a. “Whole Paycheck”) look like a Safeway. I used them to accent fish and chicken, to garnish and add flavor to my tea, and most important, to make these show-stopping Meyer Lemon Pie Bars. But at the end of the day, I had two little lemons left over.

You know what they say: use it or lose it. So I used them to make this crumb cake. It’s lemon, and there’s actually zest in both the cake and in the crumb topping. The result is a tangy yet sweet happy place. The cake is light as a feather, and the crumb is plentiful, as crumb should always be.

In fact, while this cake can be eaten whenever, it screams breakfast. I do the sweet thing in the mornings, so if y’all are with me, this cake is the ticket. And if not, well, it works just as well when you get the munchies at three in the afternoon. I’m actually in both camps here. Sugar all day!

Lemony desserts are where it’s at right now. Nothing helps beat the winter blues more than bright citrus. And when there’s crumb with little yellow flecks of zest to be eaten, you know it’s the best!

Every now and then, I also like to bake a summery dessert to raise the brightness in the kitchen. Nothing is more summery to me than citrus, especially anything yellow. So these Meyer lemon pie bars are perfect for cheering up the landscape!

If you’ve never used a Meyer lemon, you need to try it out. They’re rounder, smaller and sweeter than regular lemons, with a much thinner skin. And while they don’t have as high an acidity level as regular lemons, they can still be used in savory dishes. I made a Cornish hen the other night and put half a Meyer lemon in its cavity while squeezing the other half over the skin. It turned out really well.

For baking, of course, Meyer lemons are ideal. If you can’t find any, though, don’t sweat it. This recipe can be made with regular lemon. But when given the choice, go Meyer!

These bars are a riff on a classic key lime pie. If you’ve had a good key lime pie, then just picture that filling, but with Meyer lemons. I also prefer my pie in bar form. It’s easier to eat, more portable, and you can have more servings without feeling like you’re overdoing it.

When it comes to the graham cracker crust, I melt white chocolate into the base to contrast more sharply with the tang of the citrus. The sweetness of the crust against the filling is pretty dramatic.

And this recipe is astonishingly easy, not to mention a real crowd-pleaser. Lemon is the dark horse of baking. It’s more addictive than chocolate, though nobody realizes that until they’re eating their third lemon pie bar square. I dare you to eat just one!

But I have another obsession as well, and it’s kind of a year-round thing. Anything with lime, anytime, I’m there. I know it’s not fashionable to like lime in December, but hey, they sell limes all the time. I’m buying them. Simple as that!

Last week, I had an idea. What if I took my two favorite summer fruit flavors and combined them? Gross, or spectacular? I had to find out. Turns out, it paid off!

Yep! White nectarines and lime zest are the new chocolate and peanut butter. They’re a happy pair. And this crisp is now gone. I’m so glad I took pictures of it already!

Could you do this with regular nectarines or peaches? Sure, why not? But if you use peaches, I’d peel them first. Too fuzzy. That’s why I’m not a peach girl. In fact, most food likes and dislikes are rooted in texture. Did you know that? A fun fact! Don’t say I never do anything for you.

If you want, you can easily double this recipe. I typically make a smaller crisp because it’s perfect for a family dinner or friendly gathering, and then it’s gone. You can make it a little fancier with ice cream on top, but it’s not necessary!

With the lime zest, there’s a great tang that balances out the nectarines. You do need that sprinkle of sugar on top of the fruit, though, or you’ll have quite a sour tart. Nobody likes that.

July is winding down, everyone. Before you start crying, make as many summery desserts as you can! Start here. It’s a good place to be!

Topping:

• 3/4 cup flour
• 1/2 cup sugar minus 1 tablespoon
• 1/2 teaspoon salt
• 1/2 cup unsalted cold butter, cut into pieces
• 1/2 cup rolled or quick oats (depends on the texture you want)

Filling:

• 6 white nectarines, pitted and sliced (but not peeled)
• lime zest from 1 lime
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 tablespoon flour

Instructions:

Preheat the oven to 350. Spray an 8 x 8 square pan with cooking spray.

In a medium bowl, mix the dry topping ingredients. Using a pastry blender or your fingers, work the butter in until the mixture is crumbly. Set aside.

In a separate bowl, toss the nectarines, lime zest, sugar, vanilla and flour. Spread the filling evenly into the prepared pan. Top with the crumb mixture and pat down gently.

Bake for 35 minutes until golden brown. Remove from the oven. This can be served warm or at room temperature. If you refrigerate it, the crumb topping will get soft.