Sixteen years ago today, in seven layers of hellish tulle, in 112-degree heat and a limo that had no a/c, after a typical Catholic ceremony that involved much sitting down/standing up/kneeling, I officially became Mrs. Gregory Edwards.
Happy anniversary to my best friend. Sixteen years? Seriously? In a blink of an eye, it’ll be two decades?
I’m so grateful that my hubs and I respect each others’ space, and although he’s only been barely tolerant of my blogging adventure, at least he leaves me alone to photograph and write and post in peace, even if it does take away from our quality time together over the weekends. It’s one of the many reasons our marriage is still going strong even after so many years and so many challenges.
(That, and separate blankets and separate bathrooms. 😜)
Now, I don’t know how much longer I can maintain this blog in its current capacity, but I bet, even after another two decades of marriage, I shall still be in love with my hubs. And I shall still love lemon bars.
Some things change and some things just stay the same.
Classic Lemon Bars
Recipe courtesy of Food Network Kitchen
Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 24 bars
For the Crust:
Vegetable oil, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner’s sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)
- Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
- Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners’ sugar before serving.
:: Just the facts, ma’am ::
Top – Old Navy
Vest – Old Navy
Skirt – Boohoo
Pumps – Call It Spring