Lemon Bars

Lemon Bars

My newfound obsession with all things lemon is intense and these Lemon Bars fulfill all of those citrus cravings!

All my life, I’ve been an orange girl. Oranges are not bitter or tart – they’re nice and sweet and just mouth-puckering enough to satisfy my taste buds.

When I starting dating my husband, he introduced me to the world of limes, and for a while, it was all about them.

He uses lime a lot in his cooking, plus I went through a short-yet-eye-opening stint where I was hooked on fresh agave margaritas.

Needless to say, our house is never without limes.

Lemons, however, those are new to our countertop fruit basket.

It all started last month when I found out the hard way that I have a peptic ulcer. Booooo.

Having to cut back on my coffee intake forced me to drink tea for the small amount of caffeine it offers.

I’m not one of those people that need caffeine to function properly, but I think it’s more of the ritual of drinking the coffee than anything that motivates me.

My favorite part of the day is waking up to let my dog out and firing up my coffee machine.

Those first few sips are heaven. Just thinking about it makes me want a cup right now.

A cup of coffee and a few of these lemon bars, actually.

Not being able to have my morning cup o’ joe made me try hot tea, which I’ve never really cared for.

We have it in the house for visitors and the rare occasion one of us gets a cold or the flu, but otherwise it just kind of sits in the cupboard.

To jazz it up, I started adding a bit of lemon – with the hopes that it wouldn’t flare up the ulcer.

Luckily, no flare-ups – the only side effect was a new love of hot tea! And of course, lemon.

I guess this means I could now easily survive living in the UK. Bonus!

How to Make Lemon Bars:

Like many lemon bar recipes, this one requires two bakes but is otherwise very simple!

Shortbread Crust

These lemon bars are absolutely scrumptious.

The lemon custard is very tart, but not in a bad way.

You can easily adjust the sugar to lemon juice ratio in the recipe if you prefer a sweet lemon bar, but my husband and I devoured them.

As for the shortbread base, it’s supremely buttery – it smells so good, you might be tempted to sneak a taste after pre-baking the crust!

If you like an equal cookie-to-custard ratio, double the shortbread recipe and bake it a bit longer until it’s a nice golden brown.

Over-baking isn’t a terrible fate with these since the custard softens the base during the second bake.

More Tasty Lemon Recipes:

• Soft & Chewy Lemon Sugar Cookies
• Strawberry Lemon Icebox Pie
• Maple Lemonade
• Lemon Butter Cake

Helpful Kitchen Tools For This Recipe:

• Microplane
• Citrus Juicer
• 9×13-inch Baking Pan
• Sugar Duster

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