Lemon Bars

After checking a bunch of lemon bar recipes, I went with the Gourmet Magazine recipe (Sarah Moulton) on the Food Network because it had the best feedback and wasn’t super tart.
They were very good, and had a brown-sugar shortbread base, which held up well.
I took the suggestions in the comments to refrigerate the bars for a good amount of time before cutting. It also helps to keep them refrigerated until a little while before serving, or the lemon curd gets too soft. Put the confectioner’s sugar on right before serving.
I forgot to take a picture again, but they looked like this one:


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