It’s January folks! Are you on a fast or reset diet? Here’s the cleanse that I did.
Prolon is a five-day fasting mimicking program. Let me tell you, It was not easy, but the entire diet is in a box! There was no grocery shopping involved. This program is scientifically proven to reset your metabolism and help with the aging process. Don’t we all need that???
I picked a week where I didn’t have too many obligations and it was a perfect amount of time for me. I made it through the entire five days and I felt very proud. But I have to admit, I’ve been hungry since then. I lost a few pounds but I’ve probably made up for it already by testing these lemon bars. 😂
Since we’re in prime citrus season, I wanted to use Meyer lemons to make a batch. In my opinion, if you’re going to indulge, you might as well make it worth it! Lemon bars are one of those treats that melt in your mouth. When I had my store on 18th Street, we used to sell Lemon Bars by the hundreds each week.
Meyer lemons are sweeter than regular lemons with a rind that’s a little more on the herbal side.
Now, there might be a ton of different recipes for lemon bars out there, but I always swoon for the shortbread crust. There’s really no substitute for shortbread! You can’t beat that buttery flaky texture.
I hope you love these bars as much as I do. Like always, I’d love to hear your thoughts on lemon bars in the comments section. I’d also like to hear if you have a family recipe that you swear by! Oh and don’t forget to look out for my March cabaret show dates. I would love to see you all in the audience. 🎤🎶💃
- 2 cups all-purpose flour
- 1 cup oatmeal
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups sugar
- 2 tablespoons cornstarch
- 5 large eggs, lightly beaten
- 1 tablespoon lemon rind
- 1 tablespoon ginger, grated
- 1 tablespoon candied ginger, chopped
- 1/4 cup plus 2 tablespoons lemon juice
- 2 tablespoons butter, melted
- 3 tablespoons powdered sugar, for dusting
- Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.
- Combine the first 5 ingredients in a medium sized bowl. Beat at medium speed until everything is well blended. Pat mixture into the prepared 9×13 inch baking dish. Bake for 20 minutes or until golden brown.
- Combine 2 cups sugar and cornstarch. Add eggs, lemon rind, lemon juice, grated ginger and butter; beat well. Add candied ginger. Pour mixture over the warm crust.
- Return the dish to the oven and bake at 350 degrees for 20-25 minutes or until set. Cool it down and put in the refrigerator to chill completely. Sift the powdered sugar on top before serving!