Eyes light up at the sight of these tart and refreshing favorites. A soft, puckery lemon filling atop a vanilla-scented short crust is just the ticket after a rich winter meal, and it is also a refreshing treat on a hot summer day. Okay, okay, it’s great anytime. Surprisingly easy to make, these bars deliver a lot of satisfaction for the amount of elbow grease invested. Of course, lemon is the classic, but you could substitute lime juice as well. Or, for a more exotic version, try an equal amount of passion fruit juice instead of the lemon juice.
An esteemed New England cooking magazine once pronounced my lemon bars too sour, though my cooking students and guests continue to declare them the best ever. Perhaps it’s a New England versus California thing. I mention this so you will know what you are getting into here: very special (and very tangy) citrus bars with a tender, crunchy crust.
Adapted from “Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies” by Alice Medrich.
These light and lemony dessert bars are sugar-free, sweetened with stevia, and designed for the candida diet. With an almond flour crust, they are also gluten-free, and are the perfect blend of tart frutiness and buttery crust.
Click here to see the story on the candida diet
Rosemary perfectly complements tart Meyer lemons in this simple recipe. If you like a 1:2 crust to filling ratio, try doubling the filling and baking just a tad longer.
Click here to see more Sweet and Tangy Citrus recipes.
Happy birthday, Lady Bird Johnson. A gracious and intelligent first lady, she helped make the Johnson administration environmentally active by championing multiple legislation initiatives. After leaving Washington, she continued to devote herself to the land through various endeavors, including the founding of the National Wildflower Research Center and the beautification of Austin’s Town Lake, both of which were renamed in her honor. Lady Bird was a good hostess and had a number of recipes, including the Texas favorite, lemon squares. My version is similar to hers. She didn’t add cream, but I’ve found that a little cream tones down the acid of the lemon without diminishing its flavor.
Find recipes for Lemon Bars and other Course recipes. Get all the best recipes at . Recipe directions: In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.