Last weekend I pulled out the neon and hit downtown with one of my bff’s. Lululemon put on a 1/2 marathon and at the after race party they booked my fav band, Fun. I met her downtown and we walked around and grabbed a Starbucks, I mean it’s me, I need Starbucks.
Then we sat and had sushi for lunch, gossiped and caught up. We went down towards the waterfront where the concert was going to take place. It was the perfect day. There wasn’t a cloud in the sky, we walked around the new convention centre and saw the cruise ships and harbour planes.
Then the concert started. There was a huge section for the racers and we were behind right beside the Olympic Cauldron. I could barely see Nate, Jack and Andrew but it was so so worth it.
See waaayyy up there. That’s Fun.
It was the perfect summer day in Vancouver with a great, great friend. I couldn’t ask for more.
I made these lemon bars for my mom to take to her last day of painting class. I wanted to make this, but then my mom dropped the bomb that they were painting at the beach on a ridiculously hot day. So I was totally stumped and then it hit me. Lemon Bars with an Earl Grey Tea crust.
Earl Grey Lemon Bars
makes one 9×13 pan
Earl Grey Tea Crust
2 c all purpose flour
8 regular sized earl grey tea bags – opened
1 c granulated sugar
1/2 c butter – cold cut into cubes
6 eggs – room temp
2 1/2 c granulated sugar
2 tbs lemon zest*
1 c fresh squeezed lemon juice*
1 c all purpose flour
Confectioners sugar for dusting
Line a 9×13 pan with parchment paper. Move oven rack to the middle position in your oven. Preheat oven to 350 F.
In a food processor add your flour, sugar, tea and butter. Pulse until butter is pebbly. Pour into prepared pan and press down evenly and firmly. Place in the oven and bake 15 minutes, you want the edges to just be starting to brown. You don’t want the crust completely cooked. Remove from the oven and set on a cooling rack.
In a large bowl add eggs, sugar, lemon zest, lemon juice and flour. Whisk together until smooth.
Pour over your partially cooked crust.
Bake for 40 minutes or until the middle is set.
Remove and put on a cooling rack. Wait until completely cooled before cutting. Dust with icing sugar and eat. Then eat some more.
Store in the fridge for 3-5 days.
* you will need 2-3 lemons for zesting and juicing.
Filling adapted from Ina Garten