Lemon season is right now; they are very fresh and I have a whole box of them my wonderful brother in Texas sent me. The incredible lemon scent when I opened the box about knocked me over! Besides the venerable lemon meringue pie, lemon marmalade, lemoncello liqueur, lemon velvet pie, lemon chiffon pie and lemonade; what else can be made with them? I use them when I oven bake chicken with small potatoes. I make preserved lemons for use in Moroccan cooking and in sauces. I put the zest in shortbread cookie dough and I love lemon bars. Recently, I found a new lemon bar recipe that is more of a lemon custard bar you cut into squares. This recipe is so simple. I followed it exactly down to the parchment paper lined baking pan; makes for easy removal of the squares after cooling. This is a 8×8 square pan; makes 9 big squares or 12 smaller rectanges.
The custard is eggs, gf flour blend, baking powder and a whole lot of lemon juice. Beat them up and pour on top of a lemon scented shortbread (it has lemon zest in it!) and bake a while. Then comes the waiting; they have to chill two hours before you can cut into the pan of delicate lemony goodness. The squares get sprinkled with sifted powdered sugar for a pretty picture of a lemon treat. They are from Nicole Hunn’s gluten free website. Since she doesn’t allow bloggers to share her recipes; here’s the link to her amazing lemon bars: http://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/
They are thicker and more custardy than typical lemon bars and a delicate delight when made using Meyer lemons. But the recipe is for regular lemons and they make a great dessert using whatever lemons you like. If you are a lemon lover they can’t be passed by!