Do you ever have a hankering for lemon bars? I did this week and decided to whip up a batch to take to a dinner party. After comparing several recipes, I settled on this one from David Leite. As you’ll see, it’s heavy on the eggs, but also has a lot more lemon (both juice and zest) than most recipes. The result is luscious, creamy and oh-so-lemony.
Of course, baking on a 96-degree day wasn’t the smartest idea. But I (and my little helper) persevered.
Here’s what the mixing part looked like…
And how the bars looked after we decorated them!