Greetings from the Frozen Tundra….Brrrrr!
Sunday’s game is going to be a bit warmer than it is today, but still pretty chilly. Our family has season tickets to the game, but are opting to sell them and watch from a warmer indoor location. When you live in Green Bay, the thrill of freezing on a metal bench can loose it’s appeal to some…. However, we are always thrilled when we get to host the competition and allow them to enjoy our frosty weather.
Besides being freezing, January brings citrus season from down south. This time of year we get juicy oranges, grapefruit and lemons on our shelves. It is a perfect way to cast off a bit of the dreary cold with bright citrus flavors. Earlier this week I shared a recipe for Grapefruit Olive Oil Cake because my family are big fans, but I wanted to try out a few different recipes as well. I bought a bag of Meyer lemons on a whim because they are hard to find in my area, and are so delicious. Meyer lemons are different than regular lemons, but still pack a wonderful tart flavor. Meyer lemons are originally from China and were brought the United States in the early 1900’s. The lemons are thought to be a cross between a lemon and a mandarin orange. The flavor is very similar to a lemon, but a bit sweeter – perfect for baking and cocktails! If you aren’t in an area that these can be grown make sure to nab a bag in January because they are gone before you know it!
This recipe was shared on my cooking board, but is originally a recipe from Ina Garten. The recipe is fantastic and very easy to make even for a novice baker like myself. Even with the sweeter Meyer lemon, the flavors were still tart and fresh. I was told by a few people that I shared these with that they were the best lemon bars they had ever had. If you can’t find Meyer lemons, regular lemons can be used in place.
Tonight it is my work holiday party and it should be a lot of fun! I am on the special events team at my office and help with the planning of the event. On Saturday, we have my niece’s 3rd birthday party in Appleton. I can’t believe that the cute little bugger is 3 already! After the party I am hoping that Ron and I can sneak off to see Taken 3 while Kellen naps. I love the first two Taken movies, and am excited to see the third installment. Sunday is the big Packer game! We are watching with my parents and having a few snacks. After the game, I am heading out for dinner with a few girlfriends for Thai food.
Have a great weekend and Go Pack Go!
For the crust:
2 sticks (1/2 lb) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp salt
For the filling:
6 extra-large eggs, at room temperature
3 cups granulated sugar
1 cup freshly squeezed Meyer lemon juice
2 Tbl Meyer lemon zest (4-6 Meyer lemons)
1 cup all-purpose flour
Confectioners’ sugar (powdered sugar), for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an stand mixer fitted with the paddle attachment. Combine the flour and salt, set speed to low and slowly add it to butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire 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 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles or squares and dust with confectioners’ sugar.