Lemon bars have the portability of a cookie, but have the softness and sophistication of an upper class delicacy. Soft foods have a false stereotype of not being flavorful, but this is one recipe that sets the record straight! Lemon is a powerful flavor, powerful enough to counteract some of the loss-of-flavor that accompanies age. Serving them while still warm makes them much easier to chew, although some people like them cold. I hope you love these easy to chew delights!
Lemon Bars are moist, have multiple solid textures, and can be processed into bite sized pieces without extensive chewing.
Where do lemons come from?
The American Society for Horticultural Science published DNA research that shows that lemons are hybrids of Citrons and Sour Oranges.
All living things had parents and came from somewhere, lemons are no different.
This isn’t as much a cooking tip as it is a public health announcement for dentistry. Lemons are acidic, really acidic. Acidity is measured using a pH scale. Pure water has a pH of 7, lemon juice has a pH of 2.2. When your mouth drops to a pH of 5.5, the mineral in your teeth starts dissolving, leading to cavities. If you don’t have any teeth, then you don’t have to worry too much. If you do still have teeth, think about rinsing your mouth out with water after eating or drinking something with lemons in it. Rinsing with water dilutes the acids and helps neutralize your mouth a bit. Little habits like that go a long way to preserving your teeth.
This recipe is from America’s test kitchen. Their cookbook (Cook’s Illustrated Cookbook) is one of the best cookbooks ever written. It has 2000 recipes, each recipe is the single best variant of that recipe ever written. If you want to become a talented chef overnight, just buy their book and follow their recipes.