We both tried to make lemon bars about a million years ago, but we failed. First the custard didn’t gel, and then we tried making it with raw sugar (not a pretty picture), and then we forgot about it and went on with our other baking projects. Fast forward to now, when I had some sour cream left over in our fridge and remembered how good it was in baking.
So, upon googling different baking recipes using sour cream, I found this. I knew I had to make it over all of the other possibilities, which would be added to my virtual recipe pile. Why? 1) Lemon bars! We neglected you all these years, but we said we’d try again and we meant it! 2) It’s a recipe written for a Baker’s Edge Pan! As you know, I own one of those, and I love the crispy edges that it produces. If you don’t, you can still bake these bars in an 9×13 baking dish. Continue reading