Lemon Bars

Kim had a potluck to attend tonight and we had a whole pile of lemons, so we decided to give lemon bars a whirl.

Making the crust was pretty straight forward, except whoever wrote the recipe put the butter quantity in lbs, not cups. All the recipes of recent, have all measured the butter in cups. But once, I figured that out, which wasn't too hard because my dough was just powder, it was smooth sailing from there.

The main adventure for this particular adventure was getting the lemon filling done, which was Kim's task. She initially thought that she could use her Vitamix blender to blend the lemons to make the "lemon zest" and "lemon juice", but after using the Vitamix to make the lemon zest, she quickly realized that she was getting a froth instead of a liquid and that she had to get rid of the seeds first (otherwise there were going to be finely grated chunks of seeds in the lemon bars). So, she tried to squeeze the lemons to extract the juice, this went relatively well, but it included a lot of seeds and pulp, neither of which makes for good lemon bars. I had the brilliant idea of using a coffee filter, but yeah, the lemon juice apparently doesn't really pass through it, so when I came back to the coffee filter when the crust was done, it was still all in the filter! So, I just used my hands as a filter to catch pulp/seeds and that worked quickly and efficiently. All else was smooth sailing!

Recipe:
http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe/index.html