this weekend was all about friends, family, and food...here are the places we visited:

:: teacake in emeryville to buy a box of cupcakes for sophie + family [and eat a few of our own].

:: bouchon bakery in yountville to finally have a real TKO [sooo good!], buy some parisian macarons, and other goodies.

:: ad hoc in yountville with the ha family...one of the best meals of my life! prix fixe menu served family style with fresh, seasonal ingredients. not only was it amazing, but the restaurant sign looks like a “hello my name is” tag, and the menus are in craft-brown manila folders held with metal fasteners! {pictures from the ad hoc website}

:: wahoo’s for lunch with heather...good fish tacos with yummy rice + beans, and the best onion rings...and all very affordable!

:: beard papa’s cream puff filled with vanilla bean custard...giant with delicious, custardy centers...want to try green tea next!

:: hawaiian BBQ plate lunch at home [much like this] + watching basketball

yes, i like to eat :), and this weekend was so full of delicious food, i had make sure to add something of my own...lemon bars! we had an abundance of lemons and with all the cookies & cupcakes & brownies & ice cream i ate over the weekend, i wanted to make something sour + tart. this recipe is based on one from ina garten and has an intense lemon flavor without being too sour. they are very easy to make, with only a handful of ingredients needed...a great last minute dessert!

[measure + mix]

[flour + butter + sugar]

[juice + filling]

[cooling + dusting]

[squares + layers]

[single serving]

::crust::

1 stick unsalted butter, at room temperature

1/4 cup sugar

1 cup all-purpose flour

small pinch of kosher salt

::filling::

3 large eggs, at room temperature

1 1/2 cups sugar

1 tablespoon lemon zest

1/2 cup fresh lemon juice

1/2 cup all-purpose flour

confectioners’ sugar, for dusting

PREHEAT the oven to 350 degrees.

FOR THE CRUST, cream the butter and sugar until light [use an electric mixer with a paddle attachment or a hand mixer]. Combine the flour and salt, and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 9 x 9 baking pan, building up an edge on all sides. Chill for about 20 minutes.

BAKE the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

FOR THE FILLING, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

CUT into triangles or squares and dust with confectioners’ sugar.

{note :: after they came to room temperature, i chilled my lemon bars in the refrigerator. when it was time to cut, i ran a knife under hot water, then wiped before cutting. i rinsed the knife with hot water in between cuts to give it a cleaner edge.}