Somehow, I ended up with way too much sour cream in the fridge – I think the chain of events started with buying Costco lettuce for the brunch last Sunday, a.k.a. more than I needed, so I served salad at the dinner last Tuesday, instead of spinach dip, and because I had a coupon, I bought an extra carton.
Anyways, trying to use up the surfeit, I tried this recipe for lemon bars with a sour cream topping, like what’s on cheesecake. It used up a whole 2 cups of sour cream. I was trying to not overcook the lemon filling, and they ended up good, but really gooey. Al, who really likes lemon bars, turned down my offer of a tupperware of them to take back to Minneapolis.
They’ll be going to work tomorrow.
Sour cream-topped lemon bars
