My poor lemon tree at my CA house toppled over and had to be put out of its misery. My mom boxed up some of the lemons and sent them to me.
For those of you in the know, they're Meyer lemons, which grow well in CA and are a bit fruitier and less sour than standard lemons. According to wikipedia, they're a cross between a lemon and a mandarin orange. To me, they're just lemons and the grocery store breed is the outlier, just like Florida oranges taste strange to me since I am used to navel oranges. Anyway, hoity toity gourmets discovered Meyer lemons 10 or 15 years ago and now they're trendy.
Anyway, I had a drawer full of lemons in my fridge. I decided to make lemon bars. I made a batch for the students, and then made a second batch* last night for today's neighborhood party. I used the recipe over at Smitten Kitchen, and used an intermediate amount of lemon filling.
As always, the recipes on smitten kitchen tend to be on the sweet side, and these were no exception. They came out well and weren't overly gloppy like a lot of lemon bars. However, it is important not to bake them too long. The first batch came out nearly perfect, whereas the second batch was slightly overdone. Nonetheless, the recipe is easy and achieves the goal of a lemon layer on top of a buttery shortbread layer, but isn't too fussy in terms of the preparation.
*In a recipe geek first, I made a recipe twice before posting. Don't get too used to it, though.