OK, so you know how on Friday I said that I had a ton of meyer lemons I needed to use? Well, the scones really only took one plus the zest from a couple of more. I still had a bunch of lemons.
My next thought was lemon bars. They are tasty, easy, and brightly lemony. Plus since our chickens started laying again last week, we have plenty of eggs to use. So that’s what I did.
First the shortbread crust gets made and pressed into the pan. This is really just flour, powdered sugar, and butter, but somehow it works:
Bake that for ~20 minutes and you get your shortbread crust.
On top of that, put the custard mixture (eggs, lemon, sugar, etc.)
Bake that for another 15 -18 minutes, then let cool and dust with powdered sugar! Voila. Lemon bars. These are insanely good. Like, so good that we had friends over on Friday night and didn’t eat any until they got there and the next morning there was only one left. Om nom nom.
Unfortunately we still had a bunch of lemons after that. So I did what people everywhere do when life hands them lemons:
Meyer Lemon Bar recipe here.
Risky Lizness 