I think that nature purposefully planned citrus season for the winter, when the days are cold and dark. And all I want to do is curl up and hibernate till spring. I don’t know about you, but a taste of citrus does a lot to brighten up my day.
With it being the height of citrus season, I’ve had lemon bars on the brain. But regular lemon bars weren’t going to cut it. First of all, I wanted to use meyer lemons, the smaller and sweeter cousin of the lemon. And I had seen in a cookbook (though now I can’t remember which one) the suggestion of brûléeing the top of lemon bars and couldn’t get that idea out of my mind.
Much like crème brûlée, the thin layer of caramelized sugar sits on top of a creamy layer of lemon filling, providing a slight crunch and fun flavor. It’s not a typical topping for a lemon bar, but I really liked it.
The topping isn’t the only thing different in these bars. If you’re looking for the typical tart flavor, you won’t find it here. They’re a little bit tart and a little bit sweet, thanks to the meyer lemons.
A little bite of sunshine on an otherwise frigid January day. I’ll take it.
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