samedi 21 janvier 2012
Lemon bars are the American version of tarte au citron. The dough is a little bit mixed with the cream, which is tangy and so lemony. The important thing is to use fresh lemon juice and zest, to give that zing flavor!
My American friend Jacklyn, who is a vegan pastry chef, makes vegan lemon bars, with tofu instead of eggs and margarine instead of butter, it’s a good alternative. Next time I’ll use her recipe so we can compare texture, color and.. taste!