Lemons are for warmth and sunshine, non? The minute the weather heats up here (and, believe me, it hasn't heated up much) I start craving lemon and other fruit desserts.
I always convince myself that lemon bars are harder to make than they really are. In my head, they feel as if they take hours, with a series of complicated steps that can go easily wrong. I think it's the double bake that confuses me; baking the crust separately seems to leave a trigger in my mind of harder recipes that I've laboured over.
The truth is the opposite: they're practically foolproof.
I made these the other night, completely oblivious to the plague that was about to hit me in the middle of the night. I've spent the last few days in bed, incredibly sick. I'm happy to say the worst has passed, but unhappy that I was too sick to enjoy these bars.
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This recipe comes from my mom, and is our staple recipe. Just ignore the part about the fat on the bottom...