Being a lemon head, they were always my favorite, but since I’m not one to pigeon hole a recipe, I’ll joyfully eat them any day of the year. That’s a lot of holidays, especially since they’re also a perfect springtime recipe too. I started making this lemon bar recipe when I was about about 12 years old and have made it each and every Christmas since. These classic lemon bars are at the same time sweet and tart and have the most delicious, tender crust with a lightly crisp top that sandwiches the custardy center.
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