I have been tasked with bringing "my" lemon bars to Thanksgiving for at least five years. I've used a Land O' Lakes inner-carton recipe for lemon bars which everyone loves and I've had since I don't know when. However, I can tell just by reading the differences that Chef John's will be better in pretty much all respects than that great recipe. Richer, and tart-er, in the right places. I can't wait to bring this version! Through AllRecipes, Chef John brought me the best oven recipe on earth for BBQ Baby Back Ribs, so I trust him completely. Still, I plan to make a test batch of these, "just in case!" ;D
PS: They "passed the test" exactly as written, to the point that I'm bringing them today to Mother's Day! They're perfect for a Spring garden party, which is what we're doing. By the way, PRICKING THE CRUST before baking it was a key step that I'd never used on my former recipe; it makes a tremendous difference in the outcome!
Thank you again, Chef!
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I have been tasked with bringing "my" lemon bars to Thanksgiving for at least five years. ...