I prefer if the bars are not cloying sweet and instead have a bright fresh lemon flavor and plenty of pucker power, so I add finely grated lemon zest to the smooth filling.
My colleague Kevin Kirkland grows a dwarf Meyer lemon tree in a container, and I used the smooth-skinned, juicy, sweet and fragrant fruits of his labor to bake the bars. He said his lemon tree took eight months to bear eight fruits. I kicked myself for “wasting” them in the bars as Meyers generally are not in the least sour, and the ones I used were not tart enough for the bars. They would have received the deserving accolades in a vinaigrette instead.
One way to ensure that squares come out in equal sizes is to first cut the entire square in half and then cut into smaller equal-sized squares.
If you are a lemon-head and a chocoholic, look no further than the lemon chocolate bars.
These creamy, zesty bars are a refreshing addition to any tailgate spread, and they come together in no time.
For chocolate crust
2 cups crushed chocolate cookies
8 tablespoons (1 stick) salted butter, melted
For lemon filling
1/4 cup (2 ounces) cream cheese, softened
3 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 tablespoon grated lemon zest
1/4 cup powdered sugar for dusting
Preheat oven to 325 degrees. Lay two sheets of parchment paper in an 8-by-8-inch baking pan; set aside.
Prepare chocolate crust: Combine crushed cookies and melted butter. Press crust mixture into the bottom of prepared pan.
Bake crust for about 15 minutes.
While the crust is baking, make filling by whisking together cream cheese, egg yolks, condensed milk, lemon juice and lemon zest. Let mixture mixture rest for a few minutes to allow some of the air bubbles rise to the surface.
Pour filling into warm crust. Place pan back into oven and bake for 20 to 25 minutes or until filling has set.
Remove from oven and let cool completely. Dust with powdered sugar.
Makes 16 bars.
— Arthi Subramaniam