Sunny Lemon Bars
On Christmas Eve, I'll be making this recipe, published several years ago in the Atlanta Journal-Constitution. I’ve occasionally experimented with other versions, but these Sunny Lemon Bars are the best I’ve found. The fruit layer, more of a lemon curd than a custard, is intense and contrasts perfectly with the crisp, sweet, shortbread crust.
Hope Dani enjoys them. If the weather forecast proves true, I’ll be serving them up on Christmas Day with – what else – gray skies and rain….turning to snow!