Whole lemon bars from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 217) by Deb Perelman

  • lemons
  • eggs
  • all-purpose flour
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Peachpit23 on October 25, 2017

    Made these probably a dozen times and people love them. Have a few friends who specifically ask for them!

  • Boffcat on February 24, 2017

    Delicious - and unlike other reviewers I've never had issues with bitterness. I sometimes use plain flour in place of the cornflour.

  • texannewyorker on September 14, 2016

    We really enjoyed these. Took them to a family holiday gathering where everyone loved them. Unique idea!

  • rionafaith on July 24, 2016

    Doubled the recipe, baked in a 9x13" pyrex pan cause I don't have a metal one, and brought them to a big BBQ where they were a hit. I did remove half the peel/pith -- I don't think mine were particularly thick, but I was paranoid about bitterness. The flavor in the final curd was fantastic -- my boyfriend said he'd never had lemon bars that were so lemony. It did take me FOREVER to remove the seeds though -- not sure if my lemons were particularly seedy or what. I may also bake these for a little longer next time, as they were a little soft in the middle (though they may also have been just melting since it was such a hot day).

  • zorra on June 10, 2014

    Didn't care for these. Bitterness from the lemon pith was pronounced, even though I used a precious home-grown Meyer lemon. Few people said liked them, though.

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