Week 12: Whole Lemon Bars

I have been fortunate enough to have had the opportunity to see the city of lights, Paris, already twice in my 20-year life. If you haven't been before, you really must put it at the top of your list. There's something very dreamy about Paris, as if parisians live in some alternate perfect little fantasy world where it's perfectly acceptable to eat Pain-au-chocolat for breakfast and spend your days exploring the endless halls of the Louvre. Because that is certainly what I would be doing if I were a parisienne. 

David Lebovitz is an american chef and author who currently lives in the dreamy city and blogs on his life and cooking adventures there. His posts often come with recipes attached and always with the most enticing photographs that make me want to put down whatever I am doing and preset my oven. 

These lemon bars caught my attention by the fact that they use the entire lemon, including the almost always excluded bitter pith. They were one of the easiest things I have made recently and the recipe below is slightly adapted from the original as I think they were a little heavy on the crust:filling ratio. My kitchen smelled of buttery pastry and lemonade. Divine. . . like the city where they were first made.