I connect lemons with summer. We always had lemonade. Though, not fresh squeezed lemonade, we had Country Time Lemonade. My mom knew how to mix it up just right. Now that I live in Florida, I am having to rethink all of my perceptions about when certain fruits and vegetables are ripe. Lemons are no exception. I do realise it is July as I am typing this, but I made these bars back in February when the lemons on the neighbour’s tree were ripe for picking. Though I am sure, these bars will be just a good with the imported lemons currently available.
Until this year, I had never used lemons. Like I said, lemonade came from a powder! I enjoyed testing out a few recipes using fresh squeezed lemon juice. Topping the charts was the lemon bar recipe I tested. It was the perfect blend of sour and sweet. Even the crust was amazing. It wasn’t too crumbly and it seemed to melt in your mouth.
Since this was my first time making lemon bars, I followed the recipe from Smitten Kitchen exactly. (You can find it here.) I used the full-sized lemon layer. It was perfect. Even my fiance (who dislikes cheesecakey things because of the texture) loved them. I thought he would prefer a thinner layer of lemon, but he didn’t.
I don’t believe I would change anything to make this recipe again. Well, except maybe line the pans with parchment. Even with greasing the pans, the bars stuck to the sides.