Every time I make one of my all-time favorite desserts, lemon bars, I'm always reminded of the insane amount of refined sugar that most recipes require. I tell myself the next time I'll find a better recipe that uses less sugar. But when that next time comes, the same thing happens.
I mean, 3 cups of sugar for a filling? Lemon bars are supposed to be sweet, but... yuck...
For that reason, I adapted Ina Garten's recipe to create a less-sweet version that cuts out half of the sugar in the filling and half in the crust.
