In the event that you have tried my lemon curd http://priscillajohnsonntc.com/index.php/2016/09/09/honey-sweetened-lemon-curd/and find yourself wanting a more portable lemon treat, I give to you, the Lemon Bar. This recipe involves cooking the crust first to a light brown, letting it cool, then adding the filling and cooking it again. The bar itself has just the right amount of sweetness to lemon, making the citrus taste and smell stand out. The crust adds a bit of contrast, without being dry or really crumbly. Leftover lemon bars can be stored in the freezer for a refreshing hot weather treat.
Note: You need to have at least 4 large lemons on hand for this recipe, just to make sure you can get enough fresh lemon juice and lemon zest.