Mom: "They were sooo cuuuute. Bright yellow and tiny with thin skins, and heavy too!"
Me: "Oh...they look nice...I guess I could use them to make something."
Mom: "NO! You may not."
Me: "Eeeh??" O.o
Mom: "You will make me FAT!"
Because I'm such an obedient daughter, I didn't touch the lemons for a week. No one else touched them either. I guess no one wanted lemonade. The lemons started wrinkling and the color began to dull. Since the lemons were deteriorating, I took it as a sign that the lemons needed to get used and abused. In other words, It's time to make Mom fat.
I decided to make lemon bars, because I adore the tangy, sweet, and lemony flavored filling on a nice shortbread crust. Coincidentally, I managed to use up all the lemons for this recipe too. yay. no leftovers!
I chose to halve the lemon filling, because in the pictures, it looked like there was a crapton of filling to crust ratio. I prefer a 1:1 ratio of crust to filling. I decided to do some research and found another recipe that I could use. I ended up combining 2 recipes to suit my taste, however, I borrowed more from Food Gal's recipe.
Adapted from Foodgal and Oishi Food
- 3/4 cups of flour
- 1/4 cup powdered sugar
- 6 TBSP of butter
- Dash of salt
- 3 eggs
- 1 1/4 cups of sugar
- 1/2 cup + 2 TBSP of lemon juice
- 1/3 cup of all-purpose flour
For the Crust:
- Preheat oven to 325°F.
- Combine flour and sugar in a bowl and beat until mixed. Add butter until the size of small peas. Press into a 9 inch pie pan.
- Bake until crust is golden brown, approximately 20 to 25 minutes. Allow crust to cool to room temperature. Reduce oven temperature to 300°F.
- Whisk eggs and sugar until smooth. Add lemon and flour. Pour onto crust.
- Bake until filling sets, approximately 40 minutes. Allow the bars to cool to room temperature and store in fridge for a 1 hour before serving.
- Store in fridge for up to 3 days.