... make lemon bars!
I love citrusy desserts, particularly after a filling meal. And on the top of my list are lemon bars (or lemon tart, or tarte au citron, as my fancy colleague would call it). I've meant to try making lemon bars from scratch ever since I knew of its existence but had assumed it would be tricky - the lemon-to-sugar ratio seemed hard to perfect. So when I came across this recipe claiming to be "the Best Lemon Bars," I was glad someone had already perfected it for me and so I happily followed the step-by-step to my first lemon bar attempt.
And boy were these perfect. I can't decide which I love more - the mushy, lemon-y top, or the buttery shortbread base. I shared most of my lemon bars with colleagues and friends, but left a chunk in my fridge which I have been slicing off bit by bit each night after dinner. Nom.
the buttery shortbread base
Following the recipe, I had a very thick shortbread base that pretty much was the exact same thickness (if not even thicker at some parts) than the lemon top. So if you're more a fan of the lemon than the shortbread, I'd suggest scaling back on the shortbread ingredient amounts. But if you love your buttery cookie crusts like me, then yay! This recipe is perfect for you :)
I sifted confectioners' sugar all over the top of my lemon bars as they were cooling. I definitely suggest doing the same because for one, the confectioners' sugar keeps the top less sticky; and for two, the bars look much more put together...
... and for three, well... it's melt-in-your-mouth-sugar. Need I say more?