However.... in the past year or so I have grown a fond liking to this particular species of fruit; so much so that I have to devote this post to my love.
I don't know about you, but even if you have a teensy bit of favor towards citrus, you should really give these lemon bars a try. They are a must. I adapted the recipe from a blog called "Let's Dish." It's really amazing, check it out. They were originally "key lime bars," but we ran out of lime juice, and so the recipe turned into lemon/lime bars. Next time, I will just completely leave the limes out to mourn by themselves in their outcast state because I love lemons too much.
Okay, these were REALLY good. It was Fast Sunday last week and I wanted to make a yummy treat for our delicious dinner we had planned.. Low and behold these bars were perfect... seriously. My family could not stop eating them! The whole 9x13 pan was gone within hours. Hence, the reason you should make these RIGHT NOW.
The BEST Lemon Bars
1 (18.25 ounce) package vanilla cake mix
1/2 cup (1 stick) butter, melted
1 egg yolk
1 (14 ounce) can sweetened condensed milk
2/3 cup lemon juice
1 tablespoon lemon zest
1/2 c. or so of powdered sugar
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray. Reserve 1 tablespoon cake mix. Pour remaining cake mix, melted butter and egg yolk into a large bowl. Blend for 1-2 minutes with an electric mixer until well mixed and crumbly. Press mixture into the bottom of the prepared pan. Bake for 10 minutes. While crust bakes, whisk together 4 eggs, condensed milk, lime juice and reserved tablespoon of cake mix until smooth. Stir in lemon zest. Spread the lemon mixture over the warm crust. Return to oven and bake an additional 20 minutes or until topping is set. Cool completely and refrigerate until cold before serving. Sprinkle with powdered sugar and devour.