Saturday, August 20, 2011
Tart Lemon Bars
Lemon bars are the Little Black Dress of the dessert world. They are season-less, elegant, and always in good taste. Nearly everyone likes lemon bars, making them a logical choice for a group, and they are fairly easy to transport, making them appropriate for nearly every occasion.
I've eaten many a lemon bar, and baked several different recipes (and a box mix or two, shhh!) in my day, and I was eager to try this recipe for Tart Lemon Bars from Alice Medrich's book Pure Dessert. Medrich's recipes are always impeccable, a perfect trait in a lemon bar!
- You can find the recipe here.
- The recipe can be made with lemons or limes. Medrich notes that in the case of using Meyer lemons, which are milder in flavor than regular lemons, you should cut sugar nearly in half.
- I made this recipe several months ago when I had Meyer lemons on hand, so I decided to try that variation. I like that it has less added sugar.
- As they bake the bars can get a foamy film on the top, but no worries, the powdered sugar will cover it.
These lemon bars are amazing. They have a wonderful lemon flavor on a buttery crust. This will be my go-to lemon bar recipe from now on, and I am eager to try the lime version next!