Lemon Bars are a favorite in our household and I have a recipe that I have tweaked and used for years. We all love it. When I have a sure-fire hit I am always hesitant to try another version. Why mess with success? However, in this case I am SO glad I did. Everyone agreed that the recipe was amazing (and VERY rich). The filling is more of a custard filling than my lemon bar recipe so it is not a replacement, but it is a very excellent alternative.
The original recipe is here and I altered it very little. I used Meyer lemon juice and unsalted butter and found it lemony enough without the lemon extract. I also pressed the bottom layer of crumbs very gently. When it was firmly pressed it became like granite to cut after being chilled.