So I just went with it and experimented. It turned out really well! These lemon bars are the perfect balance of sweet to sour, in my opinion, and have a good crust to lemon-filling ratio. Still, I'd like to point out that I'm one of those people that eats Greek yogurt plain and drinks unsweetened cranberry juice willingly. I'm going to play it safe and say that if you're someone who doesn't often partake of the sour flavor, this might be very lemony to you. One option to cut the tartness is to add a couple of TB of milk to the lemon custard before baking, to make it creamier. Completely optional though. I like this version as is, without the milk. I also prefer mine without powdered sugar on top, which is also something sweet that will also probably cut the tartness. Although I acknowledge the aesthetic benefits of placing powdered sugar on top of a lemon bar, I'd much rather have a scoop of vanilla ice cream.
Head over to my blog for a more complete post!
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