Lemon bars

As a thank-you to my awesome rotation lab, I decided to make lemon bars following Amanda Hesser's recipe for Meyer lemon curd bars cockaigne.  I was making these around 10pm, two Thursday nights ago, when I was tired enough to lose count of how much flour I was adding (only three half-cup increments).  Fortunately, they still turned out fine. 

One caveat: I didn't have enough dough to fill a 9x13 pan, so instead I used an 8x8 square pan and a pie pan.  I poured most of the lemon filling onto the square crust, so that resulted in the classic lemon bar (perhaps with a thicker-than-intended crust, which I don't mind).  The pie pan lesser-half resulted in a thinner amalgam of shortbread and chewy lemon filling which I didn't bring to lab, but liked just as much. 

Post-baking

Anyhow, the product was well-received.  At least one person noted that these bars are on the sweet side, and I agree.  That said, because of the necessary balance with tartness, I'm actually not sure I would significantly reduce the sugar.  Also, my lemons were regular and not Meyer, and I imagine Meyer lemons would make the product even better and perhaps also enable some sugar reduction, so I look forward to a repeat.