As much as I’d like to think lemons just miraculously fall out of the sky—sometimes in excess—like how the cliche goes, these yellow fruits, contrary to popular belief, are either grown in our own backyards or bought.
This citrus is one of the most versatile fruits you can have. You can use it in drinks, to brighten up a savory dish, and of course to add a little zestiness to your baked goods. But outside of its golden zest, lemony desserts—as in ones that require the whole fruit, from juice to zest—are underrated, an issue creative Chi Loyzaga Gibbs shares.
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“I’m personally a big fan of anything citrusy,” Chi says as she shares her recipe for classic lemon bars.
In a sea of homemade saccharine desserts ranging from chocolate to ube confections, this tart dessert is a welcome change of taste. But that doesn’t mean it’s sour all the way.
As Chi demonstrates, you can adjust the recipe to your liking, from the thickness of the crust to the filling’s acidity—although, why call it a lemon bar when the citrusy flavor is barely there? Anyway, there’s the buttery crust to balance it out.
If still, you find yourself with a wealth of these golden orbs in your pantry, you can always browse other recipes on our IGTV, from Paolo Lorenzana’s lemon pudding cake to Mano Gonzales’s lemon olive oil cake.
When life gives you lemons, make any of the following aforementioned pastries—or whatever your heart desires.
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Writer: CHRISTIAN SAN JOSE
ART LEVENSPEIL SANGALANG
