Alright, so I can scratch one cooking goal off my list for the year: whole lemon bars from recipes found at The Baker Chick who used one from the Smitten Kitchen.
I was disappointed in these bars. I thought that using an entire lemon would yield the intense lemon flavor that I prefer but it didn’t. These were very mild and light on the lemon flavor. I will probably be sticking with my current gold standard for lemon bars, a recipe I’ve been using for several years.
If I had done a little more research, I would have found David Lebovitz’s whole lemon bar recipe, which calls for three tablespoons of lemon juice in addition to the whole lemon. This juice addition, I think, would have yielded the flavor I was seeking.
If you’re wondering how the whole lemon fits in the recipe, you thinly slice the lemon and put in the food processor to be blended with a cup of sugar. If you make these bars, I strongly suggest adding lemon juice. In fact, if I try the recipe again and I probably will because I like the idea of putting a whole piece of fruit in a dessert, I’ll try adding six tablespoons of lemon juice and probably some zest as well. Life is meant to be tasted and I consider anything without a blast of flavor to be a waste of precious calories.
What I did like about this recipe is that it was made entirely in a food processor before going into the oven to be baked. This results in less dishwashing for the kitchen serf, always a good thing.
I also liked the texture the bars had from adding the entire lemon. The bars turned out a bit chewy.
Do you have a favorite lemon bar recipe? Have you ever made a dessert using an entire piece of fruit, skin and all? Tell me in the comments.
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