If you invite us over and ask us to bring a dessert, chances are we’ll show up with a pan of lemon bars — my husband’s specialty. He’s still searching for the perfect recipe, so each batch is a little different. Sometimes the custard is a little more creamy, sometimes a little firmer, but they’re always knock-you-on-your-ass lemony, laced with plenty of zest, and just enough sugar to perfectly balance the tartness.
Conveniently, we have our own lemon tree in the back yard. I think it’s a Meyer lemon, but more important than its variety is its fecundity. We never, ever run out of lemons. This is good, because the current version uses about a dozen lemons.