Lemon bars were the first dessert I’d ever tried that made me realize desserts could be more than just sweet in their flavor profile. It felt like it’d been too long since having lemon bars so when I came across this version, I really wanted to try it out !
The ingredients list is pretty straightforward and easy to follow, I just wish they’d gone with something a little more specific than just saying “6 lemons, zested and juiced”. I can’t speak for y’all but I’ve seen what you might call the standard size lemon, closer in size to limes but there are also the much bigger lemons that look they ate their twin and that’s why they’re freaking huge ! I used 6 big lemons and got around 2 tablespoons of lemon zest and got a cup of lemon juice from them.
When it comes to baking the crust, I wasn’t sure what their idea of “lightly golden” was but at the 20 minute mark I called it good because even though I wasn’t entirely sure if the main portion of the crust was golden enough, the outer edges were turning brown. I took a picture so you could see what I was talking about:
After the crust is done baking you’re supposed to move onto whisking the lemon mixture until it’s “frothy” and all I could think was just how much frothiness do you want? Scattered bubbles across the surface-level froth or did you want a blanket of foamy bubbly froth completely covering the surface? This is what the lemon mixture looked like by the time I called it good:
I have to admit, whisking that by hand, made me realize just how out of shape my arms are ! I was actually having to switch back and forth between my arms to keep the whisking going.
They actually thought it was only going to take 20 to 25 minutes in the oven for the lemon mixture to turn lightly golden (and I presume they expected it to solidify as well in that time frame even though they didn’t explicitly say that) but let me tell you, I checked it at 25 minutes and that lemon mixture was still sloshing ! 15 minutes later (40 minutes total) I checked the bars and thought they looked good at the point and pulled them out to start letting them cool down.
After cutting them into individual portions and sprinkling confectioners’ sugar over the individual pieces, this is how they came out looking:
I loved this as soon as I took my first bite. The crust didn’t stick to the filling quite as much as I’d hoped but even on the darker edges I didn’t taste anything burnt which was a big relief ! The flavor of the lemon really comes through without being sour or pucker-inducing if you want to try this without any of the confectioners’ sugar sprinkled on top. Sprinkling on what I did of the confectioners’s sugar made it a tiny bit sweeter but it didn’t enter cloyingly sweet territory and the lemon flavor still came through.
This recipe came from “Good Country Cooking” magazine 2020.
I wasn’t paid in any form to mention the magazine.
Take care y’all !