Lemon bars are easy ma.
Adds pretty color to cookie tray.
Most recipes are similar, but use a glass dish as lemon picks up the metallic glacé of metal.
Also I use half bottled and half fresh squeezed lemon.
It seems everyone on this thread are great bakers. I could count on two hands how many batches of cookies I’ve baked and one hand pies.
I can cook a variety of entrees, ethnic food that I did NOT learn from a cookbook some American wrote. But I may try my hand at baking, as long as I can give most of it to someone else @o I don’t eat it all. lemon bars sounds like a good place to start.
Thanks for those lemon bar tips.