Sweet And Tangy Lemon Bars: The Perfect Summertime Dessert

Have you ever bumped into a stranger at a town festival and instantly become friends? Well that’s exactly what happened to me and my friend Kathleen. Creative minds just click, I guess!

Kathleen owns her own flower shop and party planning business and had asked me to make lemon bars for an upcoming event. While I love lemons, for some reason it had never occurred to me to make this scrumptious treat! And boy, am I glad I finally did!

This Lemon Bar recipe has now become one of my staple recipes and treats that I offer on a regular basis (just wait til you try it with passion fruit). I’ve taken my time perfecting it so that the lemon curd holds it shape, even on slightly warmer days; and it has that perfect blend of tangy and sweet on top of a shortbread crust with just the right amount of crumble.

Tips

• Use all of your leftover egg whites to make french macarons or meringues! (Recipes coming soon)
• Don’t skimp on the fresh lemons! It’s ok to use a little bit of store bought lemon juice, but you still need the freshly squeezed pulp and the lemon zest
• Refrigerate at least overnight before cutting. I like to leave mine loosely covered in the fridge so they start to develop a bit of a skin on top. It helps to hold its shape better before cutting and the powdered sugar doesn’t melt into the top so quickly.
• Use this lemon curd recipe (with or without the cornstarch) in other recipes. Cheese danishes, macaron filling, or just on toast!