These lemon squares (from this book) were made last week and while they were good, the crust was not 100% perfect. A little cardboard-y and not the melt-in-your-mouth crumbly short bread texture I prefer in a lemon bar.
To make the crust layer you grate frozen butter with flour and powdered sugar, so that was fun. The girls liked it. My favorite all time lemon bar recipe is here and it's so good that I shouldn't deviate because nothing can compare, but these were very tasty anyway. After they cool, before cutting, I always refrigerate bar cookies—the potentially gooey ones. I use parchment paper now to line the pan, and then cut while chilled semi-firm. I cut the edges off, too. They are yummy to nibble on and make the squares look just perfect. Since my newly instated parchment paper policy with all bar cookies, cakes and brownies, life in the kitchen had been much more rated G, not R, which is good for the whole family.
