Lemon bars are one of my favorite bar cookies and I definitely prefer them over the more popular brownie. I have a tried and true recipe that I've turned to without fail. Now don't get me wrong, I love it, but my only gripe is that I whenever I dust the top with powdered sugar it inevitably melts in to a sticky goo - not so pretty.
My co-worker raved about the fabulous lemon bars from Devil's Teeth Baking Company and brought one in for me to try. Their lemon bar was different from ones I'd tasted (or made) before. This bar had a crispy and brown top "crust" that allowed the powdered sugar that was sprinkled on top to stay dry.
I searched online to see if Devil's Teeth might have a recipe posted but to no avail. By happy coincidence I was watching some baking videos by one of my favorite websites, Woodland Bakery Blog, and saw a recipe for lemon bars. Even better, I could tell from the video that they had a top crust. Eureka! I tried the recipe and while the filling was exactly what I was looking for I found the crust to be a bit too soft. So I combined my favorite shortbread recipe with this new filling to come up with a lemon bar that had a crispy bottom AND top crust!