Let’s swing things around to Spring today you guys, why wait?
I’m such a big fan of lemon bars. I love tart candy, and I love tart desserts too. One of my other fav recipes on this blog is for these Berry Crumb Lemon Bars, which are more of a traditional take.
So, speaking of traditional, these aren’t quite. Normal lemon bars are more of a jelly topping than a custard, but these ones are super creamy and smooth. PLUS, it’s actually a super short and easy recipe.
If you’ve ever made key lime pie before, you probably recognize the method here. Sweetened condensed milk takes away some of the measuring and dishes and ingredients here, making it super fast and easy to whip these babies up.
The crust is a lightly sweet, easy shortbread recipe- by the way, it’s a great recipe just as cookies too!
I’ve topped mine with a dusting of powdered sugar, but whipped cream would also be so awesome. Plus, they are fantastic on their own, you don’t even need to top them to find yourself eating two or three (or ten, whatever).
So anyways, these are one of my favorite things I’ve made in a long time. I’ve eaten a truly ridiculous amount of these bars during testing the last week, and it’s totally going to be weird now that they aren’t going to be a regular part of my diet.
Sometimes even when winter isn’t over, it’s nice to just brighten up the days with something like this. The lemon flavor really pops, and you’ll feel like it’s spring. I hope you guys make these- it’s a good one!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!