A quick tip to get those egg whites stiff: put your mixing bowl and mixer attachment in the refrigerator or freezer prior to beating the egg whites. Take your eggs straight from the fridge; this is one time when you don't want all your ingredients to be room temperature. I've made this recipe several times, as posted, and it always turns out great. I like to use mini chocolate chips, as they seem to float inside the cookies. Yummy!

Very nice crust with a filling that is a good balance between sweet and tart. After baking, the filling has a delicate crust on top, which gave a satisfying crunch when I bit into it. I wanted to try this recipe because it was "clean" -- no revisions, just a recipe. I love lemon bars and have been looking for the "perfect" recipe with a filling that had a good balance between sweet/tart, but wasn't eggy or too spongy because of the eggs. I really like this one as a very balanced lemon bar. These bars are thin (as stated in the description), but that gives a crispier crust. Thanks for this new version of lemon bars!