Oh, my goodness I cannot begin to tell you how wonderful our trip to Waco Texas was last week. We left Monday morning at 7:30 AM and returned Friday night about 10:30 PM.
The weather was perfect, the shopping was fantastic, the food was top notch and the evenings playing cards were the best. The seven of us blended just perfectly too. It is a trip of my lifetime I will never forget.
The Bachelor House was wonderful and so perfect for seven women, Lots of space to gather together but plenty areas to get away too. (which we really didn't do except to sleep.) We ate in the first 2 nights and out the last two nights. We had lots of snacks (cupcakes, cookies from Joanna's bakery, plus chicken salad, pimento cheese and lots of goodies.)
One thing I think most of us purchased JoJo's cookbooks. I have both One and Two. So, for our card night last night I made her Lemon Bars. I have made Lemon Bars over the years, but never as good as these. I thought I would share the recipe and a picture of the bars.
Try them...you won't regret it.
Cooking spray or parchment paper
2 c all-purpose flour
1/2 lb (2 sticks) salted butter, melted
1/2 c powdered sugar, plus more for garnish
1/4 tsp sea salt
2 c granulated sugar
4 eggs, slightly beaten
5 Tbsp fresh lemon juice (juice from about 2 lemons)
Position a baking rack the middle of the oven. Preheat oven to 350 degrees F. Either spray a 9x13 in glass baking dish with cooking spray or line with parchment paper.
In a mixing bowl, combine flour, melted butter, powdered sugar and salt. Mix with a fork until barely combined. You don't want to overmix. Place dough in baking dish and use fingers to flatten into the prepared pan.
Bake for 20 minutes, or until the edges are lightly browned.
In another mixing bowl, whisk together granulated sugar, eggs and lemon juice until combined.
Pour lemon mixture into prepared crust directly out of the oven. Return to oven and bake 15 minutes. Tent with foil and bake an additional 15 minutes.
Remove from oven and dust with powdered sugar. Let cool completely on wire rack. Cut when dish is completely cooled.
Store in airtight container at room temperature for up to 1 week. For longer storage, wrap in plastic or freezer bag and freeze up to one month.