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Lemon Square Bars
May 17, 2010

Man, oh man, oh man are these GOOD! I was nervous to use melted butter in the crust, something I don't ever recall doing. But it worked - ohhh, did it work! This is no soggy, wimpy crust! As I always do when I make any lemon bar recipe, I made 1-1/2 times the filling, keeping the crust measurements the same. I used a combination of lemon and lime juice (1 cup for a 1-1/2 filling recipe) and 1 T. of mixed lemon and lime zests. The crust was firm but tender, the filling tart, sweet and substantial. They don't cut as neatly because of the extra filling... but who cares? These are lemon heaven!

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