The weekend didn’t turn out quite as we had hoped, but still it was busy! I’ll say it again…Two days just isn’t enough for everything that needs to be done on the weekend!
Yesterday we ran some errands, I got my hair cut (finally!) and Jamison even treated Alexis and I to lunch out. Then we came home and I finished up lesson planning and getting everything ready for this week’s lessons. That alone, usually takes up 5 or 6 hours, even with pre-planning!
On Saturday we went to the Fall Festival that I mentioned on Friday, but in all honesty it was a bit of a let down. Saturday evening my sister, her husband and the boys didn’t make it over after all. Nelson got sick (get well soon buddy!) and needless to say that put a damper on things. I had already made dessert though.
My sister requested “something lemony” for dessert, but not cheesecake, which is amusing given when she said lemony, cheesecake never even entered my mind, and that in of itself is weird given I’m the Cheesecake Queen, but for some reason I’ve never really fancied Lemon Cheesecake. I know…I know…How is that even possible?!??! But there you go!
I had been wanting to play around with lemon bars for a while, so this is what I came up with! It’s creamy, tangy, yet sweet! I hadn’t originally planned on adding blueberry sauce to the top, but blueberry/lemon…What’s not to like about that?? All together it was simply just the right mix of flavors!
So happy birthday Sister Pooh and many more! And maybe if Nelson feels a little better later in the week I’ll share your birthday “cake” with you! ;oP
What You’ll Need for the Crust:
1 sleeve of graham crackers, crushed
1/3 cup of organic cane sugar
1 stick of butter, melted
Preheat oven to 350 F.
Mix graham cracker crumbs, sugar and butter until incorporated. Press into a 13 X 9 inch dish that has been sprayed with non-stick spray. Bake for 10-15 minutes until crust is slightly golden. Remove from oven and set aside.
Leave oven on and proceed to custard.
What You’ll Need for the Custard:
2 cans of sweetened condensed milk
1 cup of fresh lemon juice
The zest of 2 lemons
8 egg yolks
Mix all ingredients in the bowl of a mixer until slightly thick. Pour over baked crust. Bake for 20-25 minutes until custard is set. Remove from oven and let cool completely. Once cooled refrigerate for at least four hours before serving.
To serve top with powdered sugar and/or blueberry sauce. (See below).
What You Need for the Blueberry Sauce:
2 pints of blueberries (Note: I used some I had frozen earlier in the year when they were in season, but fresh berries will work perfectly too.)
1/4 cup of organic cane sugar
The zest of 1 lemon
The juice of 1 lemon
Dump ingredients into a medium sized sauce pan. Cook over medium heat until blueberries start to pop and sauce forms. Remove from heat and cool completely. Store in the fridge for up to two weeks.
Notes: If lemon is not your thing you could do this with orange or lime juice.