So I baked these lemon bars from scratch.
I followed the changes made in the comments section by GourmetMommy. And holy smokes, tart, not too sweet, thick crust. So good!
I didn’t bake the crust to golden since I like my lemon bars and crust more gooey. I poured the filling on the crust before the crust was done and it ended up with the lemon filling soaking all the way through the crust.
I will post a picture of our partial eaten pan in just a sec.
I was so eager to eat them that I burned my tongue pretty badly on the piping hot lemony goodness. Unfortunately that means my palette isn’t as good for enjoying them. Why the hell do I have to be so damn impatient all the time?!?!