Whew! It has been a week, let me tell you. Hayden caught a virus that gave him a high fever for several days. He was okay until Wednesday night when he couldn't keep food down. Then he stopped eating and drinking and started to get dehydrated so we took him to the ER Thursday afternoon. The doctor there gave him some anti-nausea medicine that helped settle his stomach, which in turn allowed him to eat and drink and keep it down. It worked, he took a nap, drank milk, felt better then started flirting with the nurses. The doctor was happy with his progress so he didn't have to be hooked up to an IV afterall. Thank goodness. After the fever broke, he got a rash for a few days and that is finally going away. He is just about back to normal and acting like his silly self again.
Over the weekend we went swimming at a family friends' house. Hayden has never been in a swimming pool before but we hoped he would like splashing in the water. He loved the water and was so relaxed by it. Instead of splashing around and having fun, he took a nap- twice! The water was so soothing and he was so relaxed in my arms that he just drifted off. He did have fun lounging in his floaty too. And I have to tell you, he is so darn cute in swim shorts and a cap :-)
I made these bars about a week before my birthday and they were freaking delicious. If you like key lime pie, you will love these. It's essentially the same recipe but in bar form and it uses lemon juice in stead of lime. These bars also have the summery addition of blueberries too, but raspberries or blackberries would be just as good. Heck if you want to use lime juice, go ahead and make them your way. These bars are the epitome of summer- they're bright and citrusy, fruity, tangy and creamy. I made them on an ordinary day but they're the perfect treat to enjoy poolside to beat the heat.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup granulated sugar
- Zest of one lemon
For the filling:
- 2 large egg yolks
- 1 (14 ounce can) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top.
Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.
Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.