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Lemon Square Bars
August 11, 2007

There are some flaws with this recipes. This first is that the butter should NOT be melted in the crust- hence all the complaint about hard crusts. You want the butter cold and work it into the dry ingredients w/a pastry blender until the mixture resembles cornmeal. In the end, the crust should resemble shortbread. I like to add lemon zest to my crust for extra flavor. The second is, the filling needs to be doubled for a 9x13 or you will have more crust than lemon layer. Also, make sure you line the pan with parchment paper or foil if nothing else. It will allow you to lift the whole thing out and cut it.I have to admit I'm a lemon bar snob and have gone toe to toe with friend in lemon bar cook-offs. This is a good basic recipe. Don't be afraid to play around with it.

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