Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert featuring a creamy tart custard and tender shortbread.
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works.
Come bake and learn with us—and don’t forget to join the Bake Club Group chat over on Substack. A whole lemon—pith, skin, flesh, and all—is a powerful thing. When used correctly, that power can be harnessed for good, heightening the citrus fruit’s bright, piercing notes to soaring new heights. Here, classic lemon bars call upon the brute strength of two whole lemons to embolden the custard with a Lemonhead-like flavor.
The lemons are chopped up and blended into pulpy submission along with added juice. Blending extracts all of the precious oils from the peels, imbuing the juice with another dimension of lemon flavor. It’s sweet, sour, a touch bitter, and delightfully puckery.
Straining the mixture ensures that the custard layer is free of any lumps that might get in the way of its silky texture; pairing that juice with a can of sweetened condensed milk balances not only the bite, but adds a delightful creaminess akin to a Key lime pie. An added bonus?
The whole thing can be whipped up by hand without the need for a mixer. Read More: Drop What You're Doing and Make Bake Club's Lemon Bars
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