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Lemon Pie Bars
May 08, 2009

This is a fairly standard and very reliable recipe for classic lemon bars. Any criticism of either too much crust, not enough filling, too sweet or tart, or not sweet or tart enough is purely subjective, and can easily be tweaked to suit individual tastes and preferences. Having made lemon bars many times in the past, and knowing that I like a thicker filling than the standard 4-egg filling for a 9x13" pan, I chose to use 1-1/2 times the filling for the same amount of crust, keeping all other measurements the same. I liked the addition of the lemon zest in this recipe, and found these to have the perfect balance of juice and zest for a just right sweetness and tartness. If possible, use either a non-melting powdered sugar, or sprinkle the powdered sugar right before serving, as it tends to melt into the bars quickly. I had a taste for something lemon today, and since these are so quick and easy to make they quickly satisfied the craving!

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