if i could give this recipe zero starts i would. i normally make lemon bars on the fly without a recipe, but my wife prefers to go by the book and is a beginner cook. first of all there is no need for such an elaborate crust for something so basic. less is more and in this case way too much. the crust is far too thick and buttery. the topping is bland and far too eggy. i insisted on adding zest, but to no avail. we would have needed the juice of 6 lemons to make these palatable. and, where's the powdered sugar in the recipe?