I made Lemon Bars based on a recipe in Baking by James Peterson (page274). The only change I made is that I used spelt flour instead of all-purpose and cake flour. The crust turned out pretty well and was tasty. It was a bit crumbly, but I think that’s the way lemon bar crusts are anyway.
Note: In making the lemon curd James Peterson uses a brown butter. I used regular butter and because it has a higher moisture content than brown butter, the cooking process for making the lemon curd took about 3 times as long as the book suggests. That gives the curd time to cook out the excess moisture and firm up.
Results: This is a delightfully tangy lemon bar. Perfect for these warming months.