This recipe for Lemon Icebox Bars is the latest CEiMB offering, hosted by Amy of Playing House. This recipe appears in Ellie Krieger’s newest cookbook, So Easy, and I am happy to say that this is truly the easiest recipe I have made for CEiMB so far.
I was very excited to try this one because I LOVE lemon bars! There is a restaurant here in Greensboro, Cafe Carolina, that sells them in their bakery and I have to get one every time I am in that area of the city shopping. So, it is fantastic to have an easy recipe so I can make them at home!
These lemon bars were creamy and tart, and the crust was slightly salty and crunchy in contrast. I tasted the lemon mixture before pouring it over the crust and refrigerating, and at first I thought it didn’t pack enough lemon flavor for my taste. However, the flavor really comes together during the eight hours it sits in the fridge. If any of you decide to try this, make sure to give the bars the full amount of time in the refrigerator even if the gelatin sets before the time is up.
The only substitution I made to this recipe was to use pasteurized egg whites instead of egg substitute – the only brands in my store all included onion powder in their ingredient lists and I really didn’t want to mix that into a dessert recipe!
Thanks to Amy for a great pick, and be sure to visit her beautiful blog!