Writer Ariane Resnick was finding it difficult to befriend other queer women until she met someone on Myspace and started talking about lemons.
My looks are much more outgoing than me. While I prefer colorful rainbow hair and sport dozens of tattoos, personality-wise I’m a shy, introverted, and highly sensitive guy. I often joke that you would never guess how calm I am when you look at me. When I came out in my 20s, my innate introversion made it difficult for me to befriend other queer women or join the local LGBTQ+ community. It took a fluke event that required my cooking skills and a batch of lemon bars to stumble upon a group of other queer people in their 20s with whom I spent the following years cantering around San Francisco.
Despite my personal shyness, there are areas where I’m quite comfortable with being outgoing. Speaking on a convention stage is one of those spaces, and like so many others in the world, the Internet is another. Back when Myspace was everything, I started adding people as friends that I would see when I was out but were too quiet to approach. Somehow I got into conversation with local lesbians about lemons and later lemon bars. I mentioned that I’d like to bring them lemon bars one night, knowing my baking experience would speak louder than my voice could.
The lemon bars were a hit and I had something to talk about to make me feel less awkward. The act of making the bars and bringing something physical to the table gave me confidence in what I bring to the table metaphorically, and I found myself able to open up in a way that I still do today – two decades later – can still be a terrible challenge for me around strangers. After that night I suddenly had a group of friends. I’ve made these lemon bars countless times since, and not just because they bring back fun memories.
If you haven’t made shaker lemon bars or cakes, you’ve never tried anything like these lemon bars. Because they contain the peel, these bars have the most intense lemon flavor possible. Think lemon extract, but with a much more natural flavor. Regular lemon bars are a treat, and these have everything they do, like: B. a tender shortbread crust and a gooey, flavorful filling — but with an added depth of flavor, you just can’t wrap your brain around until you’ve tasted it.
I can’t promise these lemon bars will bring you a new group of friends, but I can promise all your friends will love them. They’re a little finicky to make, since the lemon mixture requires a full day’s rest and you’ll have to use your food processor multiple times, but they’re definitely worth it.
The overnight step is not optional
While it might seem odd to start making a batch of lemon bars today only to bake them tomorrow, the overnight step is what makes this recipe. If you’re concerned about timing, know that two days of maceration in the refrigerator is better than less than a full 24-hour day.
Most fruit can be sliced on a mandolin, but a lemon can be tough because it’s so juicy. I use the chopping blade of a food processor every time I make these and recommend the same. If you don’t have a food processor, choose a thicker mandoline setting for the best chance of the slices coming out in one piece.
Eureka vs Lisbon Lemons
You may not know that when we buy lemons from the grocery store, we buy one of two types. Eureka lemons have thicker skin and less juice, while Lisbon has thinner skin, less pulp and more juice. It is imperative that you choose Lisbon lemons for this recipe to minimize bitterness.
Too much wobble? Turn off your oven.
If after 35 minutes of baking your bars appear ready but you are not completely Sure, if the amount of wiggles is too much, I suggest turning off the oven and leaving them in for up to another five minutes, then removing them.
Don’t worry about the bubbles
A certain amount of bubbles in the filling is perfectly fine. Processing the lemon mixture and eggs will likely yield something. Since you’re covering the top with powdered sugar, it won’t be noticeable, so don’t worry.
Super lemony lemon bars
Lisbon lemons have a thinner skin, less pulp, and more juice than the other common variety called Eureka. Be sure to use Lisboa lemons for this recipe. Otherwise they will be too bitter and not juicy enough.
ingredients
- For the filling
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2 Lisbon lemons, gnarled ends trimmed
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2 cups of sugar
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4 large eggs
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1/4 teaspoon salt
- For the crust
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cooking spray
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1 3/4 cups (188 g) all-purpose flour
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3/4 cup unsalted butter, chilled and cubed
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1/3 cup (35g) powdered sugar, plus more for sprinkling
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1/2 teaspoon salt
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1 large egg yolk
special equipment
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food processor
method
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Preparation of the lemons:
Use a food processor with the second thinnest blade attachment to slice your lemons. Cut them in half lengthwise if they are too big to fit through the plane shaft. You can also use your sharpest knife on a cutting board to slice the lemons as thinly as possible (about 1/8 inch). Gather seeds and throw them away if you see any.
In a medium bowl, combine the sliced lemons and sugar. Cover the bowl tightly and refrigerate for a minimum of 24 hours and up to 48 hours. The lemons will macerate and release some of their juice.
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Preheat oven to 350°F:
Line the bottom of a 7×11-inch baking dish (glass or ceramic) with parchment. Then spray generously with cooking spray. You could use a 9×9 inch baking dish.
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Make the crust:
In a food processor, pulse flour, butter, powdered sugar, and 1/2 teaspoon salt until a pebbly texture, about 30 seconds. Add the egg yolk and pulse for 10 to 15 seconds. The mixture should be crumbly and hold together when squeezed between your fingers.
Pour mixture into prepared casserole dish and press down with hands to form an even layer. Use your fingers to run it up the sides 1/2 inch. It’s okay if it’s imperfect, as long as it’s about the same thickness everywhere.
Bake the crust until golden brown on the edges, about 15 minutes.
Lower the oven temperature to 325°F. You will need it to bake the lemon bars.
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make filling:
Pour the lemon-sugar mixture, 4 eggs, and 1/4 teaspoon salt into the food processor and process until the peels are broken into 1/4- to 1/2-inch pieces. Pour the filling over the baked crust.
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Bake Lemon Bars:
Bake until firm around the edges but still slightly wobbly in the center, about 25 minutes.
Let them cool completely on your kitchen counter.
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Surcharge:
Sprinkle the top with powdered sugar. Cut into squares and serve. These are sticky lemon bars, so you won’t get clean cuts.
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