Meyer Lemons, that jewel of the citrus family, are prolific in my neighborhood. My neighbor and I each have a fledgling tree, and another neighbor has an older dwarf tree that produces all the lemons I could ever want, and more. Usually they becomes lemon curd, but this time I couldn’t resist these lemon bars. They use a lot of lemon juice, an entire cup. The number of eggs in this recipe is staggering and there are a lot of steps to get to the final product. I also just noticed that I didn’t add the powdered sugar to the top – whoops!

I’m not a huge lemon bar fan. These are good, everyone at work seemed to like them. Thanks to Chris and Karen at The Pêche for posting the recipe, which originated from The Big Sur Bakery Cookbook.

• Meyer Lemon Bars with Pine Nut Cornmeal Crust (The Pêche, via The Big Sur Bakery Cookbook)