What a week! A and I went on field trip, J had a basketball game, there was school, work, and everything in between. J is stoked about his birthday party next weekend, that is aptly basketball themed. We’ve got another basketball game for J this weekend, and some serious sleep catching up to do. And here are some of our favorites from the week!
A lovely home.
Anxiously waiting for this sweatshirt to come out in adult sizing.
Lemon angel cake bars.
My favorite everyday layering tanks.
Work outfit ideas.
Thoughts on renovating spaces.
Continuing with day 20 today!
Finally, I have this diffuser in my cart to combat all the dryness of winter.
You can’t find Meyer lemons around here. Trust me, I’ve looked. And especially fresh right off the tree, Meyer lemons. Until now…
When our sweet neighbors delivered some to our door, it was like Christmas all over again! Seriously! I was so unbelievably excited and immediately set out a plan for using them before B could get a hold of them for his tea. Because you cannot waste Meyer lemons in simple tea.
I went back and forth between cookies and bars and decided to go with a truly simple and classic recipe that would let them shine.
A bit of mixing, baking, and sitting later…
And they were ready for their close-up! I dusted them with powdered sugar and then cut a few squares to snap pictures before we ate them all.
After several days of being iced in, these were such a refreshing break from hot chocolates and spiced ciders (not that there is anything wrong with those 🙂 ). I sent a handwritten thank you note to our neighbors, because a doorstep delivery of lemons deserves a handwritten note….
And hopefully they’ll feel free to deliver extras anytime they want. 🙂
On the spectrum of non-chocolate desserts that I love lemon bars rate very high. They are up there with my two other favorites: key lime pie and petit fours. However, also in line with key lime pie and petit fours they can be a bit tricky to make.
I jumped into the recipe on Sunday planning to make the lemon bars for dessert. The trick with lemon bars is to make sure you cook them for just the right amount of time (not too long and not too short). You cook them too long and they become dense. You cook them too short and the filling doesn’t bake and runs out when you cut them (as I found out on Sunday).
I attempted the recipe again on Monday and this time they came out perfect. I think what I learned was to not let the crust cool too much before you put the filling on and bake it again. It also should be a bit golden on top.
What I really loved about these bars is that the crust is that crumbly perfect ratio to the amount of filling. I used regular lemons (because that is what they had at the store), and the tartness was just perfect. They also taste very light and airy, not overly dense or sweet. Jump on over to alpineberry and try them for yourself! Unless you are my Mom or sister…then you are getting some in a tupperware. 🙂