It Doesn’t Always Work Out: Lemon Bars
Four eggs. A cup of pecan halves at $11.00 a pound. Two lovely lemons. And most precious: an hour of summer’s last sweet Sunday afternoon.
Sometimes, a new recipe flops. Even a recipe I’ve adapted from a source that inspired a real favorite (see Fresh Blueberry Tart).
Yesterday afternoon, I tried gluten-free lemon bars. Citrus fruits are allowed on the low-FODMAP diet, and the oat-pecan crust in my new Flavor Without FODMAPs Cookbook worked so well with blueberries that I couldn’t resist making a trip to the store for more pecans. I baked the crust, mixed up the fresh-lemon custard topping, and did a little late-season gardening while the lemon bars baked.
When I came back inside with a basketful of Black Sea Man tomatoes, the house smelled heavenly, the topping was nicely browned, and the bars…
Well, if lemon bars are capable of sin (far-fetched, admittedly) (still, run with that metaphor for a moment), their cardinal offense would be blandness. These were bland. Barely lemony, not mouth-puckeringly-wonderful as lemon bars ought to be. I ate too many anyway, but this morning I threw out the rest of the batch.
That’s is why there’s no new recipe this week on Comfortable Comfort Foods. Well, that… and the fact that I’m getting married in just over a month and very very busy! (c: