I haven't had too too many lemon bars in my life, but I agree--these are the best I've had!
We had an abnormally hot day in April that made me really crave summery things--so when an office birthday presented itself as an opportunity for me to break out the bakeware, I decided on making lemon bars.
These lemon bars were pretty amazing. I made a few changes to the recipe, based on the reviews:
- FILLING: I used the juice of 3 lemons (about 3/4 cups), added zest from two of those lemons, and added a little more flour to the filling. Even though I used more lemon juice and the same amount of sugar, I found that the filling was still a little too sweet for my taste.
- CRUST: I added a pinch of salt to the crust--though the crust was still semi tasteless for me. I think I may add some extra lemon zest to the shortbread (from the last lemon), and maybe a little pinch of vanilla or ginger or something to give a little spice and warmth. I also think I'd transfer the extra sugar from the filling into the crust.
This recipe makes about a 1:1 ratio of crust to filling; so, if you like that, then follow this recipe! If you like more filling, then scale up the filling! I baked in an 8x8 dish, which made some pretty fat lemon bars -_- still, they were tasty!
Dust with powdered sugar on top--mMmmMm!!! :)
Was this review helpful?
2 users found this review helpful
I haven't had too too many lemon bars in my life, but I agree--these are the best I've...