You know those days when you think to yourself, "I've got this!" but then you don't? Maybe it is walking into a test during your college years, ready to rock it, and then you realized you studied all the wrong stuff. Come on, where is the part on the heart? I know the heart, not muscles! Yeah, as you can tell, that happened a lot to me in anatomy. Good thing I didn't go into medicine.
That was me with these lemon bars. And like the bad tests in college, I only have myself to blame. A combination of not checking ingredients before I started cooking and trying to multi-task during (I just had to catch up on The Bachelor!) led to creative substitutions and not the best consistency. Le sigh.
Consistency/schomistency. That's what I am saying today. The taste isn't that bad (actually quite nice, really) and the pictures are beautiful. They kind of remind me of France. Not that I have ever been...
Whether or not they turned out perfectly, it is nice to be back in the kitchen. And very very nice to not be on a low-residue diet anymore. Hallelujah for ingredients that have flavor!
To get the original recipe (which I am sure is better than my version of 'very-little-sugar-let's-use-honey'), pick up a copy of Joy the Baker's book. Otherwise, click here to get your standard lemon bar recipe. Not as French-feeling as Joy's, but pretty good to be sure.