Simply Recipes / Ciara Kehoe
My appearance is far more outgoing than I am.
I often joke that youd never guess how quiet I am by looking at me.
Despite my shyness in person, there are spaces where Im quite comfortable with being outgoing.
Simply Recipes / Ciara Kehoe
Somehow I got into conversation with local lesbians about lemons, and subsequently, lemon bars.
I adapted a recipe for a unique bang out of baked good known asShaker lemon bars.
They involve slicing whole lemons on a mandoline, then macerating them in sugar for a full day.
Simply Recipes / Ciara Kehoe
I just thought they sounded like a fun experiment!
The lemon bars were a hit, and I had something to talk about so I felt less awkward.
After that night, I suddenly had a group of friends.
Simply Recipes / Ciara Kehoe
Ive made these lemon bars countless times since, and not only because they bring back fun memories.
Unless youve made Shaker lemon bars or pie, youve never tasted anything quite like these lemon bars.
Because they contain the peel, these bars have the most intense lemon flavor possible.
Simply Recipes / Ciara Kehoe
Think lemon extract, but with a much more natural taste.
I use a food processors slicing blade every time I make these, and recommend the same.
Its imperative that you choose Lisbon lemons for this recipe to minimize bitterness.
Simply Recipes / Ciara Kehoe
Too Much Jiggle?
Turn Off Your Oven.
Dont Worry About the Bubbles
Some amount of bubbles in the filling is perfectly ok.
Simply Recipes / Ciara Kehoe
The act of processing the lemon mixture and eggs will likely yield some.
Its imperative that you use Lisbon lemons for this recipe.
Otherwise, they will be too bitter and wont be juicy enough.
Simply Recipes / Ciara Kehoe
Cut them in half lengthwise if they are too large to fit through the slicer shoot.
Pick out and discard seeds, if you see any.
In a medium bowl, toss the sliced lemons and sugar.
Simply Recipes / Ciara Kehoe
Tightly cover the bowl and refrigerate for at least 24 hours and up to 48 hours.
The lemons will macerate, releasing some of their juices.
Line the bottom of a 7x11-inch baking dish (glass or ceramic) with parchment.
Simply Recipes / Ciara Kehoe
Then, spray it generously with cooking spray.
You could use a 9x9-inch baking dish.
Add the egg yolk and pulse for 10 to 15 seconds.
Simply Recipes / Ciara Kehoe
The mixture should be crumbly and hold together when pressed between your fingers.
Transfer the mixture into the prepared baking dish and press it down with your hands into an even layer.
Use your fingers to help guide it 1/2 inch up the sides.
Simply Recipes / Ciara Kehoe
Its ok if its imperfect as long as its about the same thickness throughout.
Bake the crust until golden at the edges, about 15 minutes.
Lower the oven temperature to 325F.Youll need it to bake the lemon bars.
Simply Recipes / Ciara Kehoe
Pour the filling over the baked crust.
Bake it until set around the edges but still slightly jiggly in the center, about 25 minutes.
Allow them to fully cool on your kitchen counter.
Simply Recipes / Ciara Kehoe
Sprinkle the top with powdered sugar.
Cut into squares and serve.
These are gooey lemon bars, so you will not get clean cuts.
Simply Recipes / Ciara Kehoe
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Simply Recipes / Ciara Kehoe
