“One kind word can warm three winter months.” – a Japanese Proverb
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 was the coldest week we have had so far this winter… woke up to -22 degrees this morning, but it did warm up during the day… many schools were closed yesterday because of the cold. Wednesday family nights are a time for warmth to help us through… also to help us through the news that John’s brother died today due to complications with the flu and Parkinson’s. Kennedy and Alijhen joined us this week… she gave me a puzzle of 12 donuts for Christmas, working our way through it. Sina is enjoying playing her viola in GTCYS, and is busy getting ready for the Music Listening Competition this Friday!
RECIPE OF THE WEEK
The intense cold this week made me think of spring and the fresh taste of lemon bars! I hadn’t made this recipe from Ina Garten since 2019 and decided to try them again. I was not disappointed! I was amazed at the wonderful burst of flavor, and the softness of the bars… like biting into a fresh lemon. When everybody was ready for dinner I told them to be sure to save room for the ‘To-Die-For’ Lemon Bars!
To-Die-For 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 30-35 minutes, until the filling is set.
Let cool fully to room temperature, cut in squares or triangles and dust with powdered sugar.
