We have a Meyer lemon tree and I made a batch of lemon bars with them this weekend. (there are a lot of previous posts here about Meyer lemons, and I got a lot of good ideas, thanks!)
I noticed that most lemon bar recipes only use about 1/3 to 1/2 cup of lemon juice for a 9 x 13 pan, which doesn't seem like much. To me, the bars taste sweet, but not particularly lemon-y. I know Meyer lemons are a little sweeter than regular lemons, but any tips for amping up the flavor? Any recipes that call for more lemon juice?
Thank you, hounds!