Saturday - last message until Thursday

(All the Way Home)
i'm singing in my head 🙂
this song gets me misty

8 times, 6 1st

7 times, 5 1st

6 times, 4 1st place

5 times, 3 1st place

4 times, 3 1st place

3 times, 2 1st place

Jack Blocker duet and solo

My Tips for Making Ina Garten’s Lemon Bars
I’ve learned some things about these bars in the 15-plus years I’ve been making them:

Add lemon zest to the crust: Stir in one to two full teaspoons of lemon zest when you make the crust, before pressing it into the pan and baking. It’s a simple tweak that produces an even bigger lemon flavor.
Use salted butter: I know everyone will tell you not to use salted butter in baking, but I almost always use it. Mostly because there’s not that much salt in it and I love how salt brings out the flavor of sweet dishes, like these bars. So go ahead, use salted butter, and thank me later.
Alter the proportions: You can absolutely make this recipe as written and get perfect results, but if you love crust like I do, try this slight adjustment to the ingredients. Instead of using a 9x13-inch pan, use an 8x8-inch pan. Make the full amount of crust and bake as instructed. Then, make only HALF of the filling mixture to place on top. Check after 20 minutes for doneness.