I'm trying to recreate a very unusual lemon bar I had in Chapel Hill, NC. It was like a cross between a lemon bar and a chess bar, and had a crisp, flakytop (no powdered sugar). Very sweet and rich. The crust seemed to be the usual, but the topping was a dense, sugary, lemon layer (no cream cheese, I don't think) and the crust was flakey. Any ideas? Thanks. It was the most delicious bar cookie I've ever had and I'm desperate to recreate it!