Because you’re using the whole lemon, use an unsprayed or organic lemon. Some grouse about the price of organic produce, but Paris is one of the most expensive cities in the world and my lemon was just 30 cents, and at the pricey health food store at that.
I initially experimented with a Meyer lemon so this recipe would certainly work with one, although in the end I preferred the bars made with regular lemons. (If you try it with a Meyer lemon, it might want to reduce the sugar in the topping, but I used up my sole Meyer lemon so was unable to give it another go.) Lemons vary in size: mine was 6 ounces (175g), but getting it close is reasonable enough.
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|Serving Size: 1 -inch pan (52g)|
|Recipe Makes: 8-inch pan|
|Calories from Fat: 34 (56%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 158.6mg||49 %|
|Sodium 53mg||2 %|
|Potassium 70.3mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 2.1g|
|Protein 4.9g||7 %|
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Calories per serving: 61
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