
Just look at this tantalizing picture of lemon bars, it is so deceptively alluring. There they sit on that pretty sparkling cake stand ...mocking me. They look so nice and neat, no ooze to be seen, and they are perfectly dusted with powdered sugar - it is infuriating! Why? Because most recipes don't yield this picturesque result, especially the pristine look of the powdered sugar. In order to maintain that fresh snowy appearance, you have to use a special dusting sugar that doesn't melt into the magma-like lemon filling, and that seems so unnatural to me. I mean, everyone knows that powdered sugar melts into baked goods eventually, so what makes this stuff melt proof? I'm sure - no - I suspect, that this sweet white powder is derived from some sort of by-product from a chemical manufacturing plant, but I could be wrong - maybe.
