Lemon Bars!

On Monday night Haim and I had a date night...something that we try to do fairly often, but usually consists of Maya sleeping out, and us watching TV together...It's hard (actually you just have to be creative) to do a budget date night, but it's nice to do something out of the ordinary. In the morning I had told Haim that I wanted to do something (actually anything) besides sit and watch TV together, as a gentle warning that he not get all wrapped up in the garage conversion project that he's been working on.

Haim picked me up from yoga in the evening, and we went for an "early bird" pizza at a restaurant we both enjoy...(even though I had dinner prepared at home). We sat outside to enjoy the wonderful breeze and weather which the recent (and now gone) cold-front had brought. After dinner, we came home and took a walk over to Hollywood Blvd and around the circle. While walking, we came upon a new fudge shop, and we went inside for a peak. Haim was the proverbial "kid-in-a-candy-shop." His eyes were giant as he took in all of the beautiful candies and treats. I also discovered that Haim had never before tasted fudge or caramel. He had both, and enjoyed them immensely, but it got me thinking of other typically American treats that he had never experienced.

Last night Maya and I made Lemon Bars. They were really nice to make with her, because she could do most of it with supervision rather than assistance...she got to get her hands messy and had fun pressing the crust into the pan and mixing the lemon topping....and the bars were a delicious hit!

INGREDIENTS

• 1 1/8 cups all-purpose flour
• 1/3 cup confectioners' sugar
• 1/2 cup butter, softened
• 2 eggs
• 2/3 cup confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 1/2 teaspoons grated lemon zest
• 1/4 teaspoon baking powder
• 1 tablespoon confectioners' sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7 inch pan.
2. Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
3. Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.