Best Lemon Bars
Appears in Cook's Illustrated May/June 1998, America's Test Kitchen TV
WHY THIS RECIPE WORKS
For lemon bars with sweet-tart flavor and a crisp, well-browned crust, we started at the bottom. Our pat-in-the-pan crust is made with melted—not cold—butter and can therefore be stirred together instead of requiring a food processor. For a...