m ashamed to admit it but i am a lemon bar snob. i'm not proud of it. well, maybe the word snob is a bit harsh. let's just say that i have very strong preferences when it comes to lemon bars.
i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don'tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust.
i prefer a dominant lemon flavor untainted by the milkiness of cream, evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don'tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king.
i prefer my lemon filling
to be smooth and soft
, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me.
i prefer my lemon bars dusted with confectioners' sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar.