When life gives you lemons, make lemon bars!
I vote that this be the credo of all bakers across the globe, who’s with me?!
Lemon bars are a perfect treat if you covet one that doesn’t taste fussy and interfere with its true star: the lemons (of course).
Sometimes a simple treat with only one true star to steal the show is refreshing. You don’t have any diva’s trying to get into the mix and steal the spotlight from all the other unsuspecting stars. Because then they break out into a fight and you have a spurt of this here and some of that there and the next thing you know, your tongue is throwing in the towel and you have a headache.
Who needs THAT?
Although the lemons are the star of the show, the crust is delicious. It is crumbly and simply delightful, a perfect base for these bars. I had a few problems with the process of these bars. The dough was fuuuuuuussy. It came together quickly and easily but it was so soft that it was impossible for me to press it into the pan without my hands getting covered in the dough. Then when I DID finally get it into the pan, I removed the foil and pie weights (read: rice) and baked some more to brown it and managed to create cracks in my dough. Melissa says ‘NO CRACKS’ so I admit that I panicked a little. But forged ahead. I filled the cracked crust with super runny filling, said a prayer to the baking gods and placed my lucky rabbits foot on top of the oven.
And boy, oh boy. Was I rewarded. That’s not a question… that is a blunt in yo face statement that should make you RUN, not walk to your nearest kitchen and get to squeezin those lemons that life gave you!!
I semi-apologize for the picture heavy post. It’s a rarity that I can’t decide between a few pictures. These bars were beautiful to photograph, so I thought I’d share that with you! I hope you enjoy
Up next week: Chocolate Peppermint Meringues