I had 2 lemons that I zested to make lemon ricotta pancakes and needed to decide what to do with the remaining zest and juice. I made Emeril’s lemon bars. There is no point in me retyping his recipe since I followed it as is. These lemon bars are delicious, and I recommend making them ASAP!
My one comment is ignore the initial instructions for lining the pan. Just foil line a 9×13 pan and spray it. Once the bars are cool, you can lift them out by the foil, peel it off, and cut them as desired. I also didn’t have the lemon liqueur.
Time for me to go eat my 4th lemon bar of the day!