sadedoesThe bad thing about lemon bars is that they need to cool long before cutting into them. So I made these today for tomorrow's birthday dessert.
The family requested no dessert for the Saturday dinner, so they'll be missing these 😈
Recipe (gift link: https://cooking.nytimes.com/recipes/1024410-lemon-bars?unlocked_article_code=9emK9YIJmsU4edfJS49TJCP1NDf-pGJb_cHwbDojeK97fWFwkiRHb0H_ATaT7O1ifaKs9MO-qwVaRcSH65Q4FNVJWpxVO77YA7HEJb0rRJi2n74BP5B5bpvX15E5qnbuJMXLkxMdfq7TGP7LdF16NNCGA8wRyN-UAt1iYyMAVRSSbq0NhDdzVfvLWH6tPS4J0P8748DrmGWRObRt_vPS38w2dxcAvDfLP_NKKD2nslZG5Bc5vv-O57hAAfgWS1L-sgI_YWI668tzimxVep1qF80Q0Pk-rODg9TqX-go-eo7eV-0yQp-Oll96_tDa6UM&smid=share-url) only modifications: added the zest of one lemon and only used 175 gr of sugar in the custard
#Baking #BakingDay #VegetarianCooking #VegetarianFood #VegetarianRecipes #LemonBars #Lemon #Citrus
Lemon Bars Recipe
The best lemon bars are just sweet enough to temper lemon’s acidity while heightening its heady tang Adding zest to the curd would have detracted from its comforting smoothness with chewy bits Instead, the wisps of lemon peel bake into the cookie, which is snappier than classic shortbread to provide a contrast to the filling’s softness