The room was still dark and I hesitated. Hovering over his bed, I watched my son sleep, his long lashes resting on his cheeks – cheeks once so plump, thinning out now as each year passes, yet still adorably kissable. Mornings are not his thing, and I hated to disturb his slumber. As I nudged him gently to wake, I held my breath. On which side of the bed will he wake today?
“Is it a weekend?” he whispered. He groaned when I told him it was Monday, a weekday. “Aaggh, why can’t every day be a weekend?”
Oh buddy. How I wish! I’m sorry kiddo, I wish we could have weeklong weekends, where you can sleep in and not have to rise in the dark, and leave the house when the earth has yet to have a chance to warm up a bit. I wish you could linger in your pajamas till noon and play all day and I could bake something delicious, and fuss over a roast for dinner.
Then again, if we didn’t have weekends to look forward to, would they still be special?
I’m looking forward to the weekend. I hear there may even be rain! That sounds perfect to me. I want to crawl into fleece pants and wear slippers all day and feel the warmth of the oven heat
on my cheeks as I open the oven door. If you’re feeling the same way, you must try these Meyer Lemon Jam Crumb Bars this weekend. I’m sure you’ve got a good bottle of jam somewhere, tucked away? It doesn’t have to be Meyer Lemon, but if it is, then it will be the right kind of sunshine to welcome into the kitchen.
As for the ice cream on top, well, I leave that up to you. I prefer them plain, but my husband insists on a small scoop with each bar. You decide. Let me know which way you like best!
Meyer Lemon Jam Crumb Bars
I made these bars with a Meyer Lemon Jam that tasted more of a sunny marmalade than anything. It was divine. If you don't have any on hand, any flavor jam will work beautifully!
For the bar:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1 stick unsalted butter, cold and diced
1 egg yolk
1/2 teaspoon vanilla extract
1 cup Meyer Lemon Jam (I used INNA Jam)
For the crumb topping:
1/4 cup flour
1/4 cup brown sugar, plus extra for sprinkling
2 tablespoons cold butter, cut in cubes
2 tablespoons oats
2 tablespoons chopped pecans
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Prepare an 8x8 square baking pan by lightly coating with butter or baking spray and lining with parchment paper.
In the bowl of a food processor, mix together the flour, sugar, baking powder, and salt. Add the butter and pulse until you have course crumbs. Add the egg yolk and vanilla and continue pulsing until the mixture just comes together in a ball.
Press the dough into the baking pan into an even layer. Top with the jam and spread evenly.
Back in the food processor, mix together flour and brown sugar for the crumb topping. Pulse the butter into the mixture until you have course crumbs. Add the oats, pecans and cinnamon, and pulse again until just combined. Using your fingers, pinch together the crumbs and sprinkle over the layer of jam.
Bake the bars for about 35 minutes, or until golden brown. Remove from oven and cool for at least 20 minutes before cutting.