It seems that lemon bars are everywhere on the internet lately. I spotted them here, and a key lime variant here. A commentor even made mention of my beloved Smitten Kitchen’s adaptation of Ina Garten’s famed lemon bar recipe. Had enough yet? We’re not done. I agree that our taste buds need a jolt this time of year to get through this period of wintertime blues, so I’m throwing my hat in the ring as well.
I found this recipe about a year ago in Cooking Light magazine and have yet to taste it’s equal. Never say never, but using less sugar and cutting calories in the shortbread bottom makes for a delightfully light, tart bar, with a crisp cookie crust. I whipped these up using Meyer lemons I found at Trader Joe’s last week while stocking up on my tomato sauce and beef winter staples.
Baker’s Note: I omitted the toasted pine nuts in the recipe, lovely as they sound, because they are a bit more expensive than I wanted this batch to be. I’ve substituted almonds in the past, but wanted to see if this could be made nut-free for potentially serving to people with allergies. To make up for it, I used a cup of lightly spooned flour, stead of 3/4 of a cup. Worked like a charm.
This came out so well, that I think I’ll whip up another batch to bring to work for Valentine’s Day!