If you have been following me on twitter, you know I have been a tad bit obsessed with lemons lately. I blame being home during amazing weather. And just not feeling like chocolate lately (*gasp* i know, i don’t know whats wrong with me EITHER).
So I went to the grocery store and bought three lemons – surely I could find something delicious to make with three lemons! Then I found way too many recipes and hit overload and decided to stalk twitter instead. My twitter buddy, Julia Mestas, insisted that Ina Garten recipes are never fail. She knows what she’s talking about so I scurried over to check out recipes.
Eventually, I settled on her Lemon Bar recipe only to make a devastating discovery. Her recipe calls for SIX lemons! Of course I wait and make another grocery run, only to completely forget the additional lemons. I am so smart.
I couldn’t take it anymore so I decided to modify and make this anyway. ADVENTURE!
Or Mutant Lemon Bars:
Seriously, those are HUGE! Yes I only took the one picture. stop looking at me like that. That’s a desert plate there. I really should have propped up a quarter for scale. They’re taller than a quarter. Seriously.
Here’s what happened:
In Kate logic, 3 lemons means less liquid so I should just make it in a 9×9 pan instead of a 9×13.
What really happened is that 3 lemons yields enough of the zest, but not nearly enough juice. Mine only gave me a scant 1/4 cup and I need a WHOLE cup. What’s a desperate lemonhead to do? Well this one happened to open the fridge and discovered that she did, in fact, have a container of ‘lemon juice’. yes from concentrate. yes with ‘added ingredients’. husha.
OH HELL YES I USED IT!!
What? It had to be better than my idea of water + lemon extract.
At this point I already had the crust baked. In the 9×9 pan. So I mixed up the lemon part and poured it in the pan. There was more filling than crust. I was getting a little excited. Ok, I was a little nervous.
I baked it for the recommended 30 min – it was very much raw. An additional 15 min, much better!
They are HUGE but I must say, for all the challenges, they turned out pretty damn delicious. The texture is thick and dense and super lemony. I am now thinking of a zillion variations. Thank goodness, because my husband came home from work that day with a bag of SIX lemons! I think this lemon obsession might be contagious…
I am going to be lazy and just link you (again) to Ina’s recipe – you cannot go wrong, even if you try!