This is a three layer lemon bar: I preferred the lemon filling to be between the layers of shortbread crust so I altered my recipe.
I have made lemon bars for many years, but I've not ever made any just using egg whites, nor have I made any with a crust on the top. I probably might not again. I think I'm too ingrained to my old way of making them. And to boot, I don't think my lemons were very lemony--not a fault of this recipe. This all has to do with personal taste. Sorry about that! - 02 May 2013
These are really worthy of 5 stars. I took the 1/2 of the "topping crust" and added the zest of the 3 lemons used for the 1/2 cup of juice and added 1/2 cup of toasted pecans. Everyone raved! - 04 Apr 2003 (Review from Allrecipes USA and Canada)
This was good but we only made half the crust, who wants to cover up good lemon flavor. Also we used whole eggs instead of only egg whites. Who wants lemon bars with no color? - 17 Apr 2003 (Review from Allrecipes USA and Canada)