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Lemon Pie Bars
December 20, 2008

The first time I made these I followed the recipe exactly and thought that there was too much crust. So I made them again and cut the flour back to 1 1/2 cups (mixed with the powdered sugar) and 3 Tblsps added to the egg/lemon juice mix. I used cold butter and cut it in to the flour with a pastry blender. I left all of the other ingredient amounts the same and thought this was a perfect ratio of crust to filling. I enjoy the taste of these bars best when they are chilled... An absolutely scrumptious "the best" recipe!

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