Lemon bars

1.  Start with the crust from America's test kitchen lemon bars.  But don't use their foil sling, that is useless.  They come out easily if you use an ungreased glass dish, but the crust is a little thick.  It's a better thickness in our slightly larger metal pan, but I don't know if they will come out.  Bake it

2.  Move on to the filling in Better Homes and Gardens cookbook, and Betty Crocker.  Basically, 2 eggs, 2T flour.  And lemon.  Both of them are too light on the lemon.  Use 4 lemons worth of zest and juice, which is approx 1/2 cup lemon juice.  Follow instructions on beating the eggs and such, and pour over the warm crust once it's baked.

3.  Bake for about 25 minutes at whatever the cookbook says.

Sorry if you are a real person reading this.  We've made it twice and I didn't want to forget the specific combo that worked!