There are two secrets to excellent lemon bars – a crumbly short crust and a smooth lemony curd that’s not too sweet. Often, I tweak recipes to make them my own, but in this case I actually found lemon bar perfection from Cooks’ Illustrated’s Baking Illustrated. When I can find them, I use Meyer lemons for the curd. Otherwise, I pretty much follow the recipe exactly as is because it is nearly perfect.
One hint – don’t sprinkle powdered sugar until just before serving, or it will likely melt into the bars.
Here’s the link to the recipe.
I think this lemon curd (doubled recipe) would be perfect in lemon meringue pie, as well.