Fennel and Arugula Salad with Lemon Shallot Dressing
I’ve never been a ‘salad girl’ (if that’s even a thing). Not that I don’t like salads, I just can’t seem to be fully satisfied by them. For better or worse, I’m the girl who’s been known to approach her burger like it’s an Olympic event, while not-so-stealthily eyeing, with moderate envy, the svelte girl at the next table who is casually and gracefully enjoying her dainty greens.
That’s the other thing… in case it wasn’t already clear, I’m also not the most graceful of eaters. I’m more of a “let’s get down to business” kind of girl when it comes to my food. I often joke that I live up to my last name by “Hoovering” my meals (less out of pride and more as an awkward explanation as to why I’ve finished my meal before my dining companion has enjoyed four bites). But I digress… back to the salads.
I’ve always been envious of those people who can turn a simple salad into a meal. I’m not talking about the heartier, protein-rich Cobbs or Chicken Caesars, but the protein-deficient, leafy greens with light balsamic dressing (and, if they’re really going crazy, some toasted almond slivers or a few slices of avocado).
No matter how much I’ve wanted to be a Salad Girl, this desire has been handicapped by: a) my flawed beliefs that salads are best suited as sides and starters as opposed to a meal, and b) my quasi-debilitating cravings for burgers, pizza and pad thai. That is, until now.
I recently enjoyed an amazing cracked crab dinner at the home of dear friends. Their daughters are some of my best and most cherished girlfriends, and over the years their mother, Janie, has become as much of a friend and confidant as she has a parental figure. In numerous ways, she is my idol: patient, kind, giving, funny, thoughtful, sincere, and with a heart so full and pure there are times when I’m convinced that she missed her calling as the modern Mother Theresa. She’s also an amazing chef, and helped to transform my early interest in cooking into a full-blown passion by sharing her favorite recipes, ingredients, culinary techniques and cookware. Many of my most cherished memories took place in her kitchen.
At this amazing cracked crab dinner, Janie prepared the simplest but most flavorful side salad that I could not get enough of. It was a game changer, and the first time I looked at one of those “protein-deficient, leafy green” salads and realized that I loved it so much I could actually eat it as a meal. Wanted to eat it as a meal. Every meal. For a week.
I only lasted two days before confirming the ingredients with her and trying out the recipe for myself. My dressing to salad ratio was off on the first try, but the second attempt was the stuff of legends.
This salad is unequivocally simple. And in the spirit of the New Year and all things healthy, it’s the perfect way to celebrate flavor while staying true to most diet regimens. Unless you add a chilled glass of sauvignon blanc (which I highly recommend as it makes for an excellent addition).
Bon Appétit!
Fennel and Arugula Salad with Lemon Shallot Dressing
Ingredients:
1 medium fennel bulb
6-8 cups loose arugula
1 large meyer lemon (or 2 regular lemons)
1 shallot, finely minced
4 tbsp lemon olive oil
1 tsp sea salt
Freshly ground black pepper (optional)
Directions:
In a small bowl, combine minced shallot, sea salt and lemon juice and allow to soak for 10-15 minutes
Thoroughly wash the fennel bulb and chop off the end of the base
Using a mandolin, run the fennel over to create thin ribbons. Set aside with washed arugula
Add the lemon olive oil to the shallot mixture, and pour over fennel and arugula mix
Toss gently, adding ground pepper as desired
Chef’s Note: This salad is fantastic and fresh on its own, but delightful additions include pomegranate seeds and/or thinly shaved pecorino,
Spicy Blackeyed Peas and Cornbread with Jalapeño Honey Butter
I’m a professional at reinventing myself. Not that I regularly change who I am on a fundamental level, but I wholeheartedly enjoy taking time to evaluate where I am in life and adjusting certain habits and behaviors to align with my evolving goals.
I believe that each day (even each hour and minute) affords us the opportunity to make choices and decisions about who we are and what we aspire to. While there isn’t much that differentiates December 31st from January 1st aside from a few numbers on a calendar, for the sake of tradition, most of us wait for this one special day to commit to new dreams and goals that we’re determined to achieve during the course of our next trip around the sun.
My past resolutions were typically of the garden variety, and I’m sure you’ve heard them a thousand times and probably even made them yourself (lose weight, save more, complete a challenging race, etc). They’re not bad goals per se, but they’re by no means revolutionary. Would I be happy if I lost 10 pounds? Sure. But, I’m also happy with where I am now and would rather accomplish something meaningful this year that affects more than just my waistline.
After thoughtful consideration, I selected a few that I believe will have just as much of a positive effect on myself as it will on others, such as embracing authenticity, practicing gratitude more frequently and deliberately, and living in the now (ie: not stumbling through life with my eyes glued to my iPhone).
In the aforementioned spirit of authenticity, I’m more excited about 2015 than I have been for any other year, primarily because 2014 was a toughie with a capital T. I don’t understand the stock market any better than Scooby Doo, but am pretty sure I had almost as many ups and downs as the Dow Jones. (Maybe it wasn’t quite that tumultuous, but you get the point).
Unlike my nonexistent comprehension of the stock market, I recognize that my own peaks and valleys directly resulted from a series of thoughtfully calculated and significant life changes that I made over the course of the last year. Although the year was difficult at times, it was also incredibly rewarding. I appreciate and am thankful for each transition and challenge, as they collectively played an integral role in paving the way towards a rewarding career and helped to set the foundation for an amazing 2015.
Although I don’t consider myself to be superstitious, many people believe that consuming blackeyed peas on New Year’s Day will ensure prosperity in the coming year. So in addition to the tradition of making resolutions, eating blackeyed peas on New Years Day is a Southern practice that I’ve come to appreciate.
This year, I decided to pack some heat into my blackeyed peas with spicy chorizo and a dash of chili powder. Staying true to the Southern theme, I paired the peas with a skillet of fresh cornbread and butter infused with jalapeño and honey. It’s definitely not the meal to kick off a New Year’s diet, but it’s delicious and will be sure to nurse any residual hangovers from a night well celebrated!
Wishing you and yours a happy, healthy and prosperous 2015!
Spicy Blackeyed Peas
Ingredients:
16oz blackeyed peas
1 12 or 14 oz can diced tomatoes with green chiles
2 large links spicy chorizo sausage
1 medium onion
1 tsp chili powder
1 tsp salt
2 cups chicken broth (plus more if desired)
1 tbsp olive oil
Directions:
Soak peas in water overnight
Dice and sauté onion with olive oil in a skillet over medium heat until translucent
Add sliced chorizo and cook for 5 -10 minutes
Transfer onion and chorizo from skillet to a pot
Add the drained peas, chicken stock, diced tomatoes, chili powder and salt
Cover and cook over medium heat for 45 minutes to an hour, adding additional broth as necessary
Cornbread with Jalapeño Honey Butter
Ingredients:
1 cup cornmeal
1 cup flour
1 cup buttermilk
2 eggs
½ cup plus 2 tbsp vegetable oil
4 tsp baking powder
2 tsp course sea salt
2 tbsp honey
2 tbsp minced or diced jalapeño
8 tbsp softened butter
Directions:
Preheat oven to 400 degrees
Add 2 tbsp vegetable oil to cast iron skillet. Place skillet in oven while heating
In a small bowl, mix the butter, jalapeño and honey thoroughly
Transfer butter mixture from the bowl to a 12-inch long section of saran wrap, forming a log as you roll the saran wrap around the butter and twist it off on the ends
Place the butter in the freezer for 30 minutes or until solid
In a large bowl or stand mixer, mix the cornmeal, flour, buttermilk, eggs (beaten), vegetable oil, baking powder and sea salt for 2 minutes or until thoroughly mixed
Remove cast iron skillet from the oven and pour in the mixure evenly
Place skillet back in oven and cook for 20 minutes or until golden on top
Serve cornbread warm with a generous amount of jalapeño honey butter on top
For the Love of Pecans
I’ve always been fascinated by how a simple scent, sound or flavor can suddenly and powerfully evoke memories of a specific time, place or person. Whenever I hear Garth Brooks singing The Thunder Rolls, I’m immediately transported to the back seat of an SUV where, in the midst of a downpour, my first boyfriend kissed me for the very first time. The scent of Faconnable cologne will always remind me of my dad, and I can’t eat pecans without feeling like an 8-year-old girl sitting in a sticky leather booth at Emil Villas Hickory Pit.
Emil Villa’s was a local diner in Oakland that was infamous for their vast assortment of pies. It was also responsible for sparking my passion for pecans. Their pecan pie was the stuff of legends, but it was their pecan waffles that really had me hooked.
Sadly, Emil Villa’s closed its doors for the last time several years ago. My love affair for pecans, on the other hand, has never been stronger. As such, it’s no surprise that I incorporated a couple of pecan recipes into this year’s holiday bake-a-thon. While I usually default to The New York Times’ bourbon pecan pie, I tweaked the recipe a bit and swapped the pie for bars, for the ease of distribution to friends and family. The Coconut Pecan Pralines, however, were a first-time endeavor from a recipe that I stumbled upon on Pinterest. They are absolutely to die for, and are guaranteed to satisfy even the most demanding of sweet tooth’s.
Both treats featured my beloved pecans, but that’s where the similarities in their flavor profiles end. The bars were caramel-ly with sticky and crumbly textures, while the pralines melted in the mouth with a distinct coconut finish.
While I still miss Emil Villas, I remain thankful that the simple flavor of pecans can remind me of the many birthdays, dates and family breakfasts that were enjoyed there over the years.
Merry Christmas, and bon appétit!
Pecan Pie Bars
Ingredients:
2 cups butter
2 and 2/3 cups brown sugar
2 2/3 cups flour
1/2 tsp Maldon or other sea salt
1/2 tsp cinnamon
4 tbsp heavy whipping cream
2/3 cup honey
5 cups pecans, either whole or chopped
2 tbsp vanilla extract
Directions:
Preheat oven to 350 degrees, and line a 9X13 baking dish with aluminum foil, allowing the edges to hang over the side by 1-2 inches
Using an electric mixer, beat 1 cup of the butter (softened) with 2/3 cups of the brown sugar for 1-2 minutes.
Add flour, salt and cinnamon and mix thoroughly
Press the dough evenly into the bottom of the baking dish, and bake for 20 minutes
While the dough is baking, melt the 2nd cup of butter in a medium to large sauce pan
When the butter has melted, add the rest of the brown sugar, heavy whipping cream, honey and vanilla extract, and whisk until mixed thoroughly and mixture begins to boil
Stir in the pecans, and when the dough is ready, remove from oven and pour the pecan mixture over the top
Return the baking dish to the oven for another 25 minutes
Remove from oven, and allow the bars to cool for at least 30 minutes
Lifting the overhanging foil, transfer bars to a cutting board and cut
Coconut Pecan Pralines:
Click here for the recipe!
Brown Butter Rolled Oat Cookies
I love that January is associated with a new year full of resolutions, hope and promise. What I don’t love is that it’s also the month of calorie counting and carbohydrate deprivation. At least for me. And, you know, an estimated 45 million other Americans. But… it’s not January yet. Heck, it’s not even Christmas… which means my kitchen is doubling as a cookie factory, and if you’ve seen me lately, there’s a solid chance that I was dusted with flour and sugar and cinnamon-ey goodness.
December is a notoriously busy month, and 2014 has been no exception. The first half of December was consumed by final exams and lab reports, and after many late nights (and a concerning amount of caffeine intake), I’m thrilled to have completed the last of my nursing prerequisites.
(Insert huge sigh of relief here)
During those stressful weeks, The Holidays served as the proverbial light at the end of the tunnel. I entertained the idea that everything would calm down once I finally finished my last exam, picturing myself shopping leisurely in the city for the perfect holiday gifts, meeting friends for lunch or cocktails and cozying up with a hot toddy while enjoying my 30-somethingth viewing of The Holiday or Love Actually.
Ha.
While I have had the chance to watch Love Actually (with my awesome God parent’s for their inaugural viewing) – those “leisurely” shopping excursions and lunches with friends have been replaced with frantic errands and a lot of online shopping. (Thank goodness for Amazon).
I’ve also been cooking and baking up a storm, and this week am sharing my absolute, most-favorite-of-all-time-in-the-history-of-ever go-to cookie recipe: brown butter rolled oat cookies. I love them in their most simplistic form, but added dried cherries and dark chocolate chips for a (delightful) change.
As you and your loved ones immerse yourselves in the traditions of Christmas tree decorating, gift wrapping, holiday-card-writing, candy-cane-licking, light-untangling, mistletoe-kissing, dreidel-spinning and Elf on a shelf strategizing, I hope that these balls of happiness bring you some joy.
Bon appétit!
Brown Butter Rolled Oat Cookies with Dried Cherries and Chocolate Chips
Ingredients:
2/3 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 1/4 cup flour
1 large egg
1 tbsp vanilla extract
3/4 cup oats (regular, not quick cook variety)
1/2 tsp baking powder
1 tsp course sea salt or Maldon salt
1 tbsp cinnamon
1 cup chocolate chunks
3/4 cup dried cherries
Recipe:
Pre-heat the oven to 350 degrees
Heat up the butter in a sauce pan while whisking constantly until the butter has browned and turned a deep caramel color (this will take approximately 10-12 minutes). This is the most important step, as the flavor profile of the browned butter is what makes these cookies so special! Once the butter has reached the right color, remove from flame and set aside to cool
In a mixing bowl, blend the oats, flour, baking powder, salt and cinnamon
When butter has cooled completely, pour into a second bowl and mix with the white and brown sugars. Add the egg and vanilla, and mix thoroughly
Combine the sugar mix with the dry oat mix, and add chocolate chips and cherries. With your hands, mix the dough thoroughly and refrigerate for 25-30 minutes.
Prepare a baking sheet by spraying with non-stick spray of your choice. Remove dough from refrigerator, and form into 1 1/2 inch balls, placing approximately 1 inch apart on the baking sheet.
Bake 12-15 minutes. Allow the cookies to cool for 10 minutes before removing from baking sheet and enjoy!
**Makes approximately 20 cookies
Israeli Couscous with Chickpeas, Feta and Toasted Pecans
We are a society of over-thinkers. We generate and process approximately 60,000 thoughts per day, and 95% of them are repetitive from the day before (and the day before that). Seriously. Think brushing teeth, commuting, what’s for lunch, deadlines, etcetera. It’s an interesting fact, but not of much concern until you understand that of these habitual thoughts, 80% are negative. As negative thoughts have the opposite affects on our bodies and health as gratitude does, it’s no wonder that we are so sick and depressed.
Gratitude is the foundation for happiness. I also suspect that this is one of the reasons why the holiday season can be emotionally difficult for so many. In a time when so much emphasis and thought is applied to what we want (and therefore don’t have), we often forget to stop and be thankful for the blessings right in front of us.
We all know that gratitude is a positive, healthy practice, but few of us understand the profound effects that practicing gratitude can have. Whether expressed through the spoken word, a note or silent thought, practicing gratitude is scientifically proven to profoundly impact and improve our health and well-being. Unfortunately, we are a culture who is obsessed with what we don’t have. We want that new car, smart phone, tropical vacation, significant other, dream career and home. And there’s nothing wrong with that! Unless of course you project all of your energy and thoughts towards what is lacking.
The good news is that just as we are in control of our behaviors, we can regulate our thoughts. Sure, our minds will wander aimlessly, but we can (and absolutely should) conscientiously redirect it when it does. Studies at Harvard, Penn, UCLA, UC Irvine along with several other schools have shown that practicing gratitude even for just a few minutes each morning has proven to improve sleep, reduce cholesterol and stress, heal physical ailments and disease and lead to healthier, happier relationships. There is absolutely no downside to being thankful. Whether it’s using the time in your morning shower or spending a few minutes each night appreciating a few people or events from the day, practicing gratitude is a game changer.
So in the midst of holiday shopping, wrapping, party-hopping, egg-nogging and traveling, don’t forget to take a moment to appreciate all of the health, beauty and blessings around you.
Wishing you and yours a joyous and happy holiday season!
**Should you be looking for a great side dish for your next holiday gathering or potluck, I hope you’ll enjoy the below!
Israeli Couscous with Chickpeas, Feta and Toasted Pecans
Ingredients:
2 cups Israeli couscous
2 ¼ cups chicken broth
1 can garbonzo beans
½ red onion, diced
½ cup feta cheese
½ cup pecans
2 tbsp chopped dill
2 tbsp thinly chopped green onion
3 tbsp olive oil
Juice of 1 lemon (of ½ Meyer lemon)
1 ½ tsp crushed Maldon salt (or table salt)
Recipe:
Mix 2 of the tablespoons of olive oil with the couscous and stir in a pot over medium heat for 5 to 6 minutes, or until they begin to show a golden color
Add the chicken broth and salt and cover, stirring occasionally until fully cooked (about 10 minutes). Remove from heat and cover with a lid
Meanwhile, in a small skillet, toast the pecan pieces over medium heat for 5 minutes, stirring to ensure they don’t burn. Transfer to a dish and set the nuts aside
Add the red onion and remaining 1 tablespoon of olive oil to the skillet, stir until translucent
Add the chickpeas, lemon juice, red onion, pecans, feta, dill and green onion to the cooked couscous
Stir thoroughly and serve warm
**Also enjoyable chilled or at room temperature, making it the perfect dish for a picnic or potluck!
Coconut Quinoa Breakfast Porridge
In addition to serving as a day of gratitude and festive family gatherings, Thanksgiving symbolizes America’s official kick-off to the holiday season. For many of us, the whimsical spirit and joy of the holidays is often tarnished by the stress of holiday shopping. I don’t know anyone whose inboxes, Facebook feeds, TV screens and radios aren’t saturated with promises of Black Friday, Cyber Monday and other holiday deals that “can’t be missed!” and will guarantee to make this holiday the “best yet!” for their loved ones, pets and colleagues. It’s overwhelming, not to mention mentally and financially exhausting.
This is why I’m especially thankful for our recent rain storms. As opposed to succumbing to my annual patterns of spending and stressing, I’ve been embracing the alternative option of bundling up under a blanket with a cup of hot tea. This weather has always had a remarkable talent for providing me with a sense of calm and comfort, and after living in sunny Los Angeles for the last couple of years, I’ve been overdue for a good downpour. I love the damp, woodsy, clean-air smell that accompanies the first seasonal storm almost as much as I love falling asleep to the rhythmic drumming of rain on the roof. Wet, wintery storms are definitely one of my favorite simple pleasures.
Like summer heat calls for ice cream and popcicles, stormy weather requires comfort food. While I love to experiment with new recipes, I’m a creature of habit when it comes to breakfast. 99% of my mornings start with either a simple bowl of Irish oatmeal and berries, or eggs and soldiers (soft boiled eggs and toast fingers for those unfamiliar with the English tradition).
Craving something new but equally hearty and warm, I decided on a quinoa breakfast ‘porridge’. While I’m used to cooking my quinoa in chicken or vegetable stock when preparing a salad or side dish, I opted for coconut milk and topped it with fresh persimmon, toasted coconut flakes and a splash of almond milk.
The spices added the perfect touch of Fall flavor, and the result was as hearty and comforting as it was healthy. I love this new twist on a breakfast classic, and look forward to future seasonal variations (perhaps peaches and toasted almonds in Summer…)
Enjoy!
Ingredients:
½ cup dry quinoa
2 cups coconut milk (or 1 cup coconut milk and 1 cup coconut water for a more mild coconut flavor)
½ cup raw coconut flakes
½ tsp salt (preferably Maldon)
1 persimmon, rinsed and diced
1 tbsp vanilla extract
1 tsp pumpkin pie spice
½ tsp cardamom
1 cup almond milk (or other milk varietal of your choosing)
1 tbsp brown sugar (optional)
Recipe:
- Heat the coconut milk in a saucepan over medium heat
- While the coconut milk is warming, thoroughly rinse the quinoa in a strainer until water runs clear of bubbles & foam
- Add quinoa, vanilla extract and spices to coconut milk and cover, stirring intermitently until done (about 10-15 minutes)
- While the quinoa is cooking, toast the coconut flakes over medium heat in a skillet, stirring until a light golden brown. This should only take 1-2 minutes. Remove from heat, pour coconut flakes into a dish and set aside
- When quinoa is fully cooked, remove from heat until it has reached a desirable serving temperature
- Serve in a bowl, and top with brown sugar, diced persimmon, toasted coconut flakes and a splash of almond milk
** Serves 2 larger portions or 3 more modest appetites
Meyer Lemon Bars with Candied Meyer Lemons
As many of you know, I’ve dabbled with blogging before. In retrospect, I wasn’t ready for the time commitment, nor comfortable with the level of authenticity that has come to shape my writing (and life). With Nursing My Appetite, I look forward to sharing one post and recipe each week on a day I’ve come to refer to as “Thankful Thursday” or “Thursday Thanks”. And what better day to launch than on the official day of gratitude?
So without further ado…
Today is my favorite holiday. And while there are some worthy contenders such as Christmas or St. Patrick’s Day, I don’t think I’d trust anyone who didn’t at least like Thanksgiving. What could be better than watching football while enjoying amazing food (and wine!) with loved ones? It lacks the pressure and expectations surrounding the exchanging of gifts, and instead embraces all ages and religious beliefs. More importantly (and simply stated), it’s a day of Giving Thanks. While some of us are conscientious of and grateful for the so-called ‘little things’ that make our lives so wonderful on a day-to-day basis, I’d guess that the vast majority of us have a bit of work to do in this area. While this is understandable, it’s also why I’m so thankful that we have a day that helps us to reconnect with our gratitude, and appreciate all that we are blessed with.
In addition to being the week of Thanksgiving, it’s also the week that Meyer lemons made their seasonal debut. For those that know me, you likely are familiar with my not-so-mild obsession with Meyer lemons. I’m as in love with their fragrance, flavor and versatility as I am with their bright and cheerful color. If you haven’t tried them, Meyers are sweeter and far juicier than other lemon varietals. And with a season that generally runs from November through March, they bring a fresh summer flavor to colder winter months.
Needless to say I’ve been anticipating their arrival to my local grocery store for the past few weeks, and it was definitely worth the wait. While there are many new recipes I’d love to try, I decided to kick off the season with a batch of my all-time favorite lemon bars.
I love this recipe, because it’s simple, flavorful and always a hit. Many lemon bars recipes yield far more of the lemon layer than the crust beneath, but I’ve adjusted the portions so that each layer is approximately equal. The result was everything that I’d been hoping for and more… sweet, custardy and the slightest bit tart.
The candied lemon slices were a new addition, and inspired by a recipe by She Wears Many Hats. They were ridiculously easy to make, and just as fantastic atop the lemon bars as they are by themselves.
Candied lemons can be enjoyed for up to one month in an air-tight container, though I’d doubt they would last that long! This recipe can be used for regular lemons or even limes, which I soon plan to incorporate into a key-lime dessert.
Bon appétit! And here’s to being thankful for all of our many blessings.
Ingredients:
Meyer Lemon Bars
½ cup powdered sugar, plus more for dusting
2 cups granulated sugar
2 cups plus ¾ cup whole wheat flour
4 eggs, plus 2 egg yolks, separated
1 cup softened butter
½ cup fresh squeezed meyer lemon juice
2 tablespoons coarsely grated lemon zest
2 large pinches of salt (preferably Maldon Sea Salt)
1 teaspoon baking powder
Candied Meyer Lemon Slices
3-4 Meyer lemons, sliced thinly with seeds removed
2 cups water
2 cups granulated sugar
1 bowl ice water
Recipe:
Candied Meyer Lemon Slices
I’ve enjoyed the following recipe by
Prepare a bowl of ice water and a pot of boiling water. As soon as water is boiling, add slices of lemon and boil for one minute. Remove with a slotted spoon and immerse in the prepared ice bath for 2 minutes, then drain.
In a medium to large sized skillet, boil 2 cups of water with 2 cups of granulated sugar, whisking until sugar is dissolved and small bubbles are forming.
Add lemon slices, carefully trying to spread them out over the top of the skillet. Allow the lemons to simmer for approximately an hour, being sure that the rinds are translucent before removing. Once ready, remove the lemon slices and cool them on a wire rack.
Meyer Lemon Bars
Preheat oven to 350 degrees. Line a 9” x 13” baking dish with crisscrossed sheets of aluminum foil. If aluminum foil is not a non-stick varietal, spray with a cooking spray of your choice.
In a stand mixer (or bowl using a hand mixer), beat the powdered sugar and butter thoroughly for 1 – 2 minutes. Add salt and 2 cups of the sifted flour into the mixture, and mix thoroughly. Press the dough evenly across the bottom of your baking dish, and bake for 18 – 20 minutes. Keep an eye on it, and remove when golden brown.*
While the crust is baking, beat the eggs and egg yolks with 2 cups of sugar and 1 tablespoon of the coarsely-grated lemon zest and lemon juice. Add baking powder and ½ cup of sifted flour, and mix thoroughly.
When crust is ready, remove from oven and pour egg and lemon mixture over hot crust and immediately return to the oven. Set the timer for 25 minutes.
When ready, remove the lemon bars from the oven and let cool before cutting (I usually wait at least an hour if not longer). Cut as desired, and dust with powdered sugar and remaining tablespoon of grated lemon zest. Top each bar with a slice of candied Meyer lemon and enjoy!
*I personally prefer baking with whole wheat flour, but it does make it more difficult to determine when the crust has reached a golden brown color as it’s easier to identify with white flour.
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