Perfect Lemon Bars
Why This Recipe Works
For our perfect lemon bar recipe, we tackled the crust first. White granulated sugar is often the first option bakers turn to for the sort of crust we were after, but we discovered that confectioners' sugar gave us the tenderest texture. The addition of a little cornstarch also helped move the crust in the melt-in-your-mouth direction. To make the filling lemony enough for our lemon bar recipe, we ended up using the juice from three or four lemons, plus some zest. Arriving at a smooth and pleasant texture involved eggs, a little flour for thickening, and, somewhat unexpectedly, milk, which seemed to balance the flavor with the texture.