I picked up a bag of lemons last night on the way home from the gym to make lemon ricotta cookies from Cooking with Christine. Just one small problem — it was 9:30 at night and I realized I didn’t have any ricotta! So when life gives you lemons, make Zesty Lemon Bars. This recipe comes from one of my all time favorite books, The Sweeter Side of Amy’s Bread. I love it so much, I’m giving away a copy. To be entered in the drawing, just post a comment telling me if you prefer your lemon bars while still warm and gooey or if you like them cold from the fridge. (If you don’t say, I’ll assume you don’t want to be in the giveaway.)
This recipe is flawless. I had already grated some lemon zest for the cookies, so rather than waste it, I tossed it into the crust for my bars. Besides that, I stuck with the original recipe. The transluscent filing is nothing more than sugar, eggs, a little flour, lemon juice (5/8 cup!), a bit of milk, and salt, poured over the pre-baked crust. Highly recommended. If you don’t bake but live in the NYC area, you can of course just stop by Amy’s Bread and pick one up. P.S. I’ll do the drawing on the night of July 27.