“Believe those who seek the truth; doubt those who find it.” ~ Andre Gide
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This week felt like spring was coming… days are getting longer and the sun higher, my Bella Lumina choir started on music for our light spring concert, “A Night at the Movies”, and there is an energy in the air in the real estate world. We celebrated our daughter-in-law’s birthday this week, and our granddaughter enjoyed ‘walking’ her pea!
RECIPE OF THE WEEK
Our daughter-in-law asked for lemon bars for her birthday cake and I tried a new recipe, figured I couldn’t miss with one from Ina Garten… and I was right, these were fabulous! Stager Shar called while I was grating lemon rind and when she learned what I was doing commented that when she has lemon bars she wants them to really taste like lemon… these deliver!!
FABULOUS LEMON BARS
CRUST
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
FILLING
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioner’s sugar for dusting
Preheat oven to 350 degrees F.
For the crust, cream the butter and sugar until light and fluffy. Combine the flour and salt and add to the butter mixture until just mixed. Gather dough into a ball, flatten, and press it into a 9 x 13 pan lined with parchment paper. Chill.
Bake for 15-20 minutes, until lightly browned. Let cool on a rack, leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-25 minutes, until the filling is set.
Let cool fully to room temperature, cut in squares or triangles and dust with powdered sugar.
