Slow Weekend On The Farm

This past week we’ve all felt a little under the weather, so over the weekend I was determined to bring order back to my home. As Moms, we have a huge weight of pressure on our shoulders to keep everything running smoothly. So when we are down and out, things can spiral out of control pretty quickly. Laundry piles up, dishes accumulate, meals become sparse; As much as the rest of the family tries, they just aren’t Mom.
It turned out to be a beautiful weekend and we were thrilled to spend some time out in the sunshine.

Lemon Bars by Ina Garten
Crust:
½ pound unsalted butter, room temp.
½ cup sugar (I use rapadura)
2 cups flour
1/8 tsp salt
Filling:
7 eggs, room temp
3 cups sugar
2 TB grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioner’s sugar for dusting (I omitted)
-Preheat oven to 350* F.
-For the crust, cream together the butter and sugar until light and fluffy. Combine the flour and salt and slowly add the butter mixture until just incorporated. Press mixture onto bottom of pan. I lined the pan with parchment paper for easy cleanup.
-Bake the crust for 15-20min, until very lightly browned. Let cool.
-for the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 min, until the filling is set. Let cool to room temperature and then place in fridge for 2 hours before serving.
Dust with confectioners’ sugar (optional)
I hope you enjoy!