lemon bars + a snow day.

wednesday was cold!
it was the day after the huge winds blew through our sleepy town and threatened to topple the big tree in our front yard right on to our house - what a wake up call that would have been!!

the car was an ice cube.....i'm not joking.
this was the day that i wish the remote starter had been installed. b@#&%*ds!

the world seem to stop this day and after waiting on the platform for over an hour {i think even two} + not having the coffee shop open to seek shelter, the husband decided that the train was not working {there were no announcements - except he wouldn't have known anyways as they all are announced in french!} and he trekked home.
what a treat that was.

then the sun shone. the temps warmed up a little. we voted it an outdoor day.
and we went outside.
we turned the pile of snow from the plow in our front yard {don't ask} into our own personal snow hill and broke out the sleds.

so. much. fun.
i felt ten year's old again. i didn't want to come in.
but all good things come to an end.
one of the best days.

i wanted to share this photo of the front - the freezing rain and wind created a layer on the snow that when we cracked our way through it the sound and look reminded me of breaking the top of a creme brulee or the path left by an ocean liner while making it's way through the seas of the far north.
pretty darn cool.


remember these beauties from the other day?
meyer lemons. what a treat.

i felt them and there were a little soft so i turned my centerpiece into this creation:

they are absolutely delicious. they melt in your mouth - for real. i have had this recipe on the brain since christmas - since i promised to make some - and decided that today was the day.
the meyer lemon is truly a delicious lemon and i understand all the hype now. i couldn't bring myself to pay what they normally ask for them so i have never used them. but thanks to good old costco {don't you just love them??}; they had them on for a steal so i couldn't help myself.
now i have to zest and juice the rest and freeze them so i can create with that taste again. who knows when they will come back again {the one downside to costco.}
look at how orangy/yellow that juice is?

can you tell i am a fan?
big one.

martha's lemon bars

for the crust:
3/4 cup {1 1/2 sticks} unslated butter, frozen, plus more for dish.
1 3/4 cups all-purpose flour
3/4 cup icing sugar
3/4 teaspoon salt

for the filling:
4 large eggs, slightly beaten
1 1/3 cups of granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3/4 cup fresh squeezed meyer lemon juice {you can use regular lemons as well!}
1/4 cup whole milk
icing sugar for dusting

1 - preheat the oven to 350 degrees. butter a 9 by 13-inch glass baking dish and line with parchment leaving a slight over hang at either end for lift out purposes.
2 - make crust: grate butter on a cheese grater with large holes; set aside. whisk together flour, sugar and salt. add butter; stir with a wooden spoon {or fingers - what i did} until combined and mixture looks crumbly. **will look very floury/powdery and you will ask yourself - what?? is this right? what have i done wrong? - nothing. that's what it looks like. the butter will melt during baking and create the crust...trust me and yourself. you are doing great. on to the next step!
3 - transfer mix to prepared dish; press evenly onto bottom with your hands. freeze crust for 15 minutes. bake until slightly golden, 16 to 18 minutes {i ended up doing it for 20 minutes and rotated the pan halfway through.} remove from oven and leave oven on!
4 - meanwhile make filling: whisk together eggs, sugar, flour & salt until smooth. stir in lemon juice and milk. pour over hot crust.
5 - reduce oven temperature to 325, and bake until filling is set and the edges are slightly golden brown, about 18 minutes. let cool slightly on a wire rack. lift out; let cool completely before cutting into two-inch squares. dust liberally with icing sugar {place icing sugar in a wire mesh sieve and shake over the squares - will look like falling snow and cover the bars beautifully!} lemon squares can be refrigerated in airtight containers up to 2 days.

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