It is a little early for us. We usually start baking and handing out treats to family, friends and clients sometime after Thanksgiving, but this year seems like the perfect time to start early. We were blessed with a large supply of lemon juice from a neighbor that juiced his own lemons and froze the juice in one cup blocks. It is the perfect amount for the lemon bars we make. We use Ina Garten's (aka, the Barefoot Contessa) recipe. They are delicious and are more lemon curd like than cake like.
I usually have some riffs on the recipes I share, but this one is pretty perfect as it is, just like most everything the Barefoot Contessa makes. I would suggest that you dust the confectionery sugar on just before serving or giving the bars as a gift. If you add the sugar too soon, it will dissolve. They will be just as tasty, but not as beautiful.
Now I have two problems. One, what do I make next? Two, who gets the lemon bars? Decisions, decisions! Happy Thanksgiving! ! !