Wondering about the concoction that fills lemon bars? Curiosity strikes me right now, so I'm here to ask on what exactly goes into that tangy, sweet layer that makes lemon bars so delightful. Any insights from the baking experts out there?
I've baked lemon bars a bunch of times... The filling is usually a mix of fresh lemon juice, sugar, eggs, and a bit of flour to thicken it... The key is balancing the sweetness and tanginess...