I think Pat Green says it best: “everybody gotta get away sometime…forget about yourself for a while…” This Texas girl loves some Pat Green and for me those lyrics ring true. Getting out of town, spending time in the mountains, away from the hustle and bustle of everyday life was simply invigorating. We enjoyed some great family time together and got back home well rested.
If you ask my kids, they will say being disconnected is not so great. They were having some serious internet/wi-fi withdrawal. How is it possible to have lived without the internet?? Aww, very easily…we talked, played outside, and were creative and adventurous.
It seems just about everywhere you go people have their heads down looking at their phones, iPods, and tablets. I admit we fall into this too. There have been times where we laugh at ourselves because we are all sitting in the same room, all on our devices. Isn’t it silly to be so consumed with this stuff?!
With heads no longer looking down, we saw some amazing wonders of nature. Driving through northwestern New Mexico, we saw a huge natural sandstone arch and drove through lava fields in the high desert. Northern Arizona is full of tall pines, lakes, and beautiful mountains. Taking in the outdoors was wonderful. Probably more than any of us, our dog enjoyed being able to run free. 😀
We returned back home to beautiful spring-like weather in Colorado, albeit too early for this area. I love the change in colors and the new growth that spring brings. But, here in Colorado the plants don’t begin to bloom until May or June, so, until then I can only enjoy the colors of spring through baking. One of my favorite spring colors is yellow…as in the beautiful color of Lemon Bars!
These lemon bars are delicious! They are rich, creamy, and slightly tart with a wonderful shortbread crust. Fresh lemons are a must have in this recipe! The natural flavor and tartness of fresh lemons make these bars delicious! These are so easy to make. They are made in two steps. First the crust is baked and then the lemon filling is added and baked until firm. Cool for a few minutes, dust with powdered sugar, then enjoy!
The lemon filling bakes into a bright yellow layer of thick, smooth lemon custard. One bite and you will be addicted!!
- ¾ cup all purpose flour
- ⅓ cup powdered sugar
- ¼ tsp salt
- 6 tbsp unsalted butter, chilled, cubed
- 1 cup sugar
- ¼ cup all purpose flour
- 3 eggs
- ½ cup fresh lemon juice
- 3 Tbsp 0% fat milk
- ¼ tsp salt
- 2 tsp lemon zest, finely grated
- Preheat oven to 350.
- Coat a 8 inch square baking ban with no stick cooking spray or line with foil.
- Combine flour, confectioners’ sugar and salt in large mixing bowl.
- Add butter and cut into flour with a fork or crumble with your fingers to combine until flour resembles coarse meal.
- Press mixture with fingers into even layer over the bottom of the pan.
- Refrigerate for 15 minutes, then bake about 20 minutes, or until golden brown.
- Combine sugar and flour for the filling in a medium mixing bowl. Whisk in the eggs.
- Add lemon juice, milk, and salt; stir to combine.
- Pour over baked crust. Sprinkle lemon zest over the filling.
- Return to oven and bake 20 minutes, or until firmly set.
- Cool on rack. Remove from pan and cut into 9 squares.
- Dust with powdered sugar.