I’m a fan of big flavors ”“ flavors that are slap-me silly, in my face flavors. These lemon bars are it. I’ve tried many a recipe and I can definitely say that these are the ones: soft, moist, with a crispy shortbread-like crust that retains its crunch even after a day in the fridge. And that lemon flavor, OOH! It’s sour enough to make the insides of your mouth p-p-p-pucker.
These bars get their sunshiny flavor from the zest that’s present in the crust. The liquid that makes up a lemon bar is actually a lemon curd, although a bit less rich. Curd uses egg yolks while lemon bars use the whole egg. You could actually use lemon curd for lemon bars, I suppose. After all, lemon (or any other flavored) curd is wonderful spread on top of shortbread, hot biscuits, and scones.
The black handled silver gadget you see in the photo is my treasured Microplane grater. Originally a rasping tool in a woodworker’s workshop, it makes short work of grating zest and chocolate. Look ma, no more shredded knuckles!
If you like lemon, these bars will be a favorite. They come together easily and you can satisfy your craving in no time at all.