Much like recipes for lasagna, most people I know have a beloved recipe for lemon bars stashed away in a well-worn cookbook or recipe file. Mine is in an ancient Lutheran cookbook that my mother used for years. We know which lemon bar recipe and peanut butter cookie recipe are the favorites by the grease stains on the cookbook pages. So, I’d never tried this recipe (Barefoot Contessa Parties!, p. 200) for lemon bars before, knowing that I had an old family favorite waiting in the wings. The recipe was easily halved to fit into a 9×9 pan, and they quite frankly blew other lemon bars right out of the water. If anyone can judge a lemon bar, it’s an Episcopal priest who has lived in the South and the Midwest, and has been to more funeral receptions than either of us can count. At those receptions, lemon bars reign supreme. My dear husband (said priest) has eaten his share of cloyingly sweet bars, as well as too-tart-to-finish bars. Some have a chemically aftertaste (probably from bottled lemon juice and dehydrated lemon zest). These were apparently the best lemon bars he’s ever tasted. The confectioner’s sugar sprinkled on top reminds me of the fresh snow we’ve been getting here lately.