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| A new Apron! |
Have you ever felt like life is just whizzing you by? That is exactly how 2012 felt to me! The year was full of celebrations, losses, cooking and traveling. Each experience was rich in learning and as with all experiences, at times difficult to get to the other side.
The Spring brought the loss of my dear Sister-in-law, Jo Adams. We were high school friends and I was blessed that she married my older brother, Dave. Her loss was unexpected and left a hole in our families life in so many ways. Summer brought the loss of my Uncle Doni; again unexpected but brought the end of a long battle with cancer. Fall brought the loss of my dear friend Joyce Anne. She was larger than life itself and a true mentor for most of my adult life.
I love being part of celebrations! Cooking was over the top for me this year! Bridal showers, baby showers, graduations, celebrations of life and weddings all topped the list of my "catering" projects. When I set out on my path to make life changes I had no idea that doing what I love - cooking - could bring so much joy to others.
And of course I loved traveling this year. I visited Oklahoma City, Washington, D.C. and a voluntary medical trip to Nicaragua.
Guess what? Lemons are in season again....time to share a recipe....I combined about four recipes I had from various cookbooks and this has become my favorite. Those of you who have had my lemonade you know I always add nutmeg - so my lemon bars have nutmeg too!
Lemon Bars
For the crust:
1 c. flour
1/8 tsp. salt
1/2 c. powdered sugar
1/2 c. butter, melted but not hot
freshly grated nutmeg
For the filling:
2 large eggs
3/4 c. sugar
1 1/2 T. flour
6 T. lemon juice (from 2 lemons)
2 tsps. finely grated lemon zest
Additional powdered sugar for sprinkling on top after baking
Heat oven to 325 degrees. Line the bottom and sides of an 8 x 8 pan with foil (you will be able to take the bars out easily from the pan this way). Spray foil lightly with cooking spray.
For the crust mix the flour, salt, powdered sugar and a few grates of nutmeg into a medium bowl; stir in butter to form dough. Press dough into bottom of prepared pan. Bake until pale golden, about 20 - 25 minutes.
While the crust bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl.
Remove pan from oven. Add lemon mixture and return to bake until just set, about 20 minutes. Let cool in pan for a few minutes and then using foil pull the bars from pan and set on a cooling rack. Sprinkle lightly with powdered sugar. Cool until room temperature. Cut into squares and serve. Yum!
