One of my 4yo daughter’s favorite things to do is cook. If she is in on the cooking, chances are she’ll at least taste it. Her favorite thing to do though is bake. Cookies and cakes.
Her preschool does cooking on Thursdays. They make them at school and then they bring home recipes. Immediately, after picking her up yesterday it was, “can we make lemon bars?”
“Now, can we make lemon bars?”
“How about now?”
I got away with not doing it yesterday by telling her we needed ingredients. Which filled her other favorite activity – shopping. Good thing Target has groceries, because I was going there anyway. With Gabi in the cart, holding her list, we picked up a fresh bag of flour and sugar and a few lemons.
Today was the day!
“Can we make them now?”
I bought some time, by telling her we would wait until her sister got home from school. (Isa, age 9)
“Aw, mom, when are we going to make them already?!”
I finally had some time this afternoon where there was no baby attached to me, both girls were willing and we hit the kitchen.
The crust tastes like a cookie of buttery heaven.
Gabi cracks the eggs like it’s her job. She still needs some work on this skill.
Picking out the last of the shells.
If you did get any seeds in it somehow, here’s where you have the opportunity to catch them.
This is my piece. Oh my, it was delicious. Make some. Now. Trust me.
And the three of us did it together! It’s tough to find special time with my older girls, with it being babypalooza over here. Cooking is the perfect activity.
Good thing I fulfilled my promise and did my thirty minutes of exercise, sweating to Just Dance 2. I still can’t find my Shred DVD.
Preheat oven to 350°
1 cup butter (2 sticks softened)
½ cup powdered sugar
2 cups all purpose flour (I used unbleached)
In large bowl, beat butter and ½ cup powdered sugar until creamy. Beat in 2 cups of flour, blending thoroughly. Spread mixture evenly over bottom of a well greased 9×13 baking pan. (I used a pyrex baking dish, and oops, I forgot to grease the pan. Oh well.) Bake at 350° for 20 minutes.
While the crust is baking, make the lemon layer:
2 cups granulated sugar
1 teaspoons grated lemon peel (aka Lemon Zest?)
6 tablespoons lemon juice (or in my non-scientific research, the juice of 3 small lemons)
1 teaspoon baking powder
⅓ cup flour
In small bowl, beat eggs until light. Gradually add granulated sugar, beating until mixture is thick and lemon colored. Add lemon peel, lemon juice, flour, and baking powder. Beat until smooth and well combined.
Pour lemon mixture over baked crust and return to the oven. Bake for 20 minutes until topping is pale golden. Place on a rack to cool. While still warm, sift powdered sugar lightly over top.