I love lemon desserts, but I've never made lemon bars. A fellow foodie over at m's project journal made lemon bars last week as did Ellie from Kitchen Wench, so I felt inspired to do the same. These are tart lemon bars that are a welcome reprieve from the sweeter dessert fare.
It's like a lemon meringue pie with a shortbread crust and no meringue. Tangy, delicious, and especially good with Dorie Greenspan's peppermint cream.
The bottom is a shortbread-like crust that you can easily push into the pan using a measuring cup or your fingers. Ellie's has icing sugar and vanilla that might be even more flavorful, but I used m's version. Then you bake it in the oven for a bit.
The filling is easy because you just whisk it and then bake it off (after you've baked the crust).
Dust with icing sugar, and you're done. You can top with peppermint cream for even more decadence.
You can find the recipe at m's project journal or another variation of lemon bars at Kitchen Wench where she sprinkled some chopped pistachios on top for a nice crunch.
These lemon bars are tangy and the perfect little sweet in the afternoon. Top with Dorie Greenspan's peppermint cream to make these lemon bars absolutely delicious!