If you live in The 650, then you know that citrus does very well here. Lemons, limes, grapefruits, all kinds of oranges… you see them in front yards, back yards, side yards, and along driveways throughout my neighborhood. The high point for the citrus harvest is usually December through February. However, with the “weird weather” (as my father calls it) we’ve had lately, my little back yard lemon tree has been producing non-stop since November. You know what that means: I’m up to my ass in lemons. To date I’ve probably harvested about 40 pounds of fruit.
In past years I’ve experimented with a variety of lemon-based recipes, here are just a few of my favorites:
However, with all of the travelling I’ve been doing, I haven’t had time for much cooking or food preservation projects, so I’ve been limited to juicing and zesting. Upside is that I can freeze both (juice and zest) for use later. I have a Cambro container in my freezer, filled with lemon juice cubes that I can just grab whenever I need lemon juice on the fly. A quick turn in the microwave on “Melt,” et voila!
As for the zest, I make little parchment-paper packets of approximately a teaspoon of zest, wrap them in plastic wrap, then store in a freezer bag. Again, when I need zest, all I have to do is reach into the freezer. The guts that are left over after juicing and zesting are destined for the compost bin, but it would be nice if I had another option for using the whole fruit.
I’m always on the lookout for “root-to-stem” recipes when it comes to produce, and recently I came across a keeper for Whole Lemon Bars from one of my favorite pastry chef/cookbook authors, David Lebovitz. Lebovitz earned his chops at Chez Panisse and other Bay Area restaurants before relocating to France to focus on writing cookbooks. I’ve been a fan since purchasing his first two books — Room for Dessert and Ripe for Dessert — both of which are still favorites in my collection. His techniques are easy to follow, and the recipes just work.
I’m reluctant to use the term “genius recipe,” for anything, but I think Lebovitz has nailed it with the Whole Lemon Bars. What’s so genius? You use a whole lemon, plus some added juice, minimizing waste. Using a whole lemon results in a sweet-tart bar that is very lemony. I made a minor modification to the crust (described below), but nothing that warrants an “adapted from” version here, so just follow the link above to view the recipe on David Lebovitz’ site.
If you’re following a gluten-free diet, you can easily make the crust gluten-free by substituting a “cup-for-cup,” gluten-free flour. I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but feel free to use whatever works for you. I also baked the crust for 27 minutes (longer than Lebovitz’ suggestion of 25 minutes), but that might just be my oven. The result was a golden-brown, crispy crust that had the same taste and texture as the wheat-flour version.
A few additional observations and suggestions that I’d like to share:
- For same-size squares, use a ruler to measure and a long, thin-blade knife to cut. I keep a metal ruler in my kitchen for just this sort of thing.
- Store the cut bars in the refrigerator and bring to room temperature for service. Lebovitz says you can store the bars in an at room temperature in an airtight container for up to three days, but I found that they got a bit weepy on the second day (maybe my kitchen is too warm).
- You can freeze these bars without worrying about texture change. Thaw frozen bars in the refrigerator, then bring to room temperature before serving.
- Too much pith will add a bitter note to the bars, so use a lemon that has moderate rind (less than 1/2″).
Have you made Whole Lemon Bars?