Very Tangy Lemon Bars 2.0 Recipe

An esteemed New England cooking magazine once pronounced my lemon bars too sour, though my cooking students and guests continue to declare them the best ever. Perhaps it’s a New England versus California thing. I mention this so you will know what you are getting into here: very special (and very tangy) citrus bars with a tender, crunchy crust. Adapted from “Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies” by Alice Medrich.