Well, if you’re making limoncello, you’ll have a few lemons on your hands. Score. I don’t know about you, but around this time of year, I’m impatient for spring produce and begin craving fresh flavors. Lemon is bright and does just the trick. Fortunately, there are many many recipes to use lemons in. One of my favorites from my childhood is lemon bars. Sweet, tart, with a rich buttery crust, lemon bars are a quintessential spring dessert.
The recipe I’m usually use is somewhere in Arizona, so I searched around to find a new one, and found this recipe by David Lebovitz, whose food blog I love. I found this intriguing and decided to try it out.
So I baked them
The texture was beautiful, the crust was perfect, but I couldn’t get over the taste of lemonus maximus. At first, I thought it was me. Maybe my palate wasn’t refined enough. I know other parts of the world are more accustomed to tart things, and some even nosh on lemons for kicks. So, I decided to have my roommate and her boyfriend try them out. We were all in consensus in the house, barring the dog, who I think liked the bars, that the recipe was just too ... something.
Maybe if I had gotten a better lemon it would have been better, but the inclusion of the whole lemon just made the bars taste angry. Anyone who disagrees with me, I’m sorry. I wanted to love them!
Then I baked them again
I decided to try again, this time substituting lemon juice for the whole lemon. I baked them up, brought them into work and they are officially b newsroom approved.
Lemon Bars, original recipe by David Lebovitz. The only thing I changed was the amount of lemon, from 1 whole lemon to 1/2 C + 3TBS fresh lemon juice.