This was my first time making lemon bars! It's actually quite easy. The crust is a shortbread-type crust that you really can't screw up. The lemony part is just a mix-and-pour type deal. I followed the recipe on Martha's site exactly except I used regular butter for the crust instead of brown butter and I used vanilla sugar instead of regular sugar. It is definitely worth the trouble to squeeze your own lemons rather than using a bottled lemon juice. The bottled kind always has a weird metallic quality to it. The lemon is the star here!
Delicious!
http://www.marthastewart.com/859428/lemon-bars-brown-butter-shortbread-crust
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