Ok, so this is not the best looking, best lit, best focused photo I’ve ever taken. Actually none of the photos for this recipe are that hot, due to the fact that while I was making these, I was also making 24 cupcakes and 4 pounds of pasta salad in the span of a morning. So I was a bit rushed. Really rushed. And I thought I would take more photos of these adorable lemon bars before we ate them. But I didn’t. Because I was too busy eating them and exploding with lemon happiness. These are amazing. Don’t let my underlit photos deter you.
The only issue I had with the recipe was the size of my baking dish. All this time, I thought I had a 9 x 12 pan. But when I spread the delicious brown sugar oatmeal crust into my pan, it became apparent that my pan is much larger. Actually its 11 x 13. Who knew! So I had to modify slightly, losing the top layer of crust so that I could have an appropriately thick bottom layer. I didn’t make any extra filling and I think there was enough, but next time, I might double it for extra lemon-y goodness. Moral of the story, know the measurements of your baking dishes!
A few notes: condensed sweetened milk, aka the Nectar of the South, is a great addition to your pantry if you aren’t already using it. It is great for baking and it is very trendy these days. If you don’t have lemons, these can be adapted into citrus bars and you can substitute orange juice and zest or lime juice and zest. Or some other combination, like lemon-lime bars (ha!). Finally, I added a few thyme leaves to each bar because, well, thyme and lemon just go together. It adds a nice savory note to the creamy lemon-ness. But if you don’t like herbs in your dessert, then feel free to skip!
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Lemon Lime 