I got a lot of questions from readers about last month’s Specialty of the House recipe: Madhatter’s Bakeshop and Cafe’s Lemon Bars.
All the questions were the same: would a recipe with 12 eggs, 7 cups sugar and more really fit in a 9-by-13-inch baking dish? The answer is yes. I tested the recipe and it did work but it did not produce what we know as lemon bars, thin crust topped with a thin lemon layer. It was much thicker, closer to the thickness of lemon pie.
In retrospect, I suspect the chef sent me a recipe that was for two jelly roll pans, not one, and so I should have cut it in fourths.
I spent Sunday testing the recipe and believe I finally got it right. Below is the better version.
Madhatter’s Lemon Bars
2 1/4 cups flour, divided
3 1/2 cups sugar, divided
16 tablespoons butter (2 sticks)
1/2 cup lemon juice, from about 3 lemons
Zest from all lemons used for juice
Powdered sugar, optional
Yield: 20 servings.