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.
pretty darn cool.
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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:
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?
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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