I think that this is probably the one that you are looking for. My husband used to work part time in a bakery here in South Carolina and this was the recipe used there. Like you said, the crust was normal, but it had a sweet lemony center with just the slightest "crispness" to the top of the bars. These bars do that after they have cooled. Hope you enjoy. (By the way--These are the VERY BEST when FRESH. After they have set for a day or so, I, personally, don't like them as much. The centers get somewhat "tough".

Lemon Bars:

Crust:
2 cups all purpose flour
1/2 cup powdered sugar
1 cup vegetable shortening

Topping:
4 large eggs
2 cups granulated sugar
1/3 cup fresh lemon juice
1/4 cup all purpose flour
1/2 tsp. baking powder

Preheat oven to 350 degrees. Lightly grease a 9x13 pan.

To make the crust, combine the flour and powdered sugar in a medium bowl. Cut in the shortening until the mixture resembles coarse crumbs. Press mixture into pan evenly.

Bake for 20 minutes.

While the crust is baking, in a large bowl, beat the eggs until thick and light colored. Beat in the sugar. Beat in the Lemon juice. Beat in the flour and baking powder. Pour the topping over the hot crust.

Bake for 20-25 more minutes, or until lightly colored on top and firm to the touch (just until no longer "jiggly" in the middle). Cool in the pan on a wire rack before cutting into bars.

Makes 1 dozen large bars, or 3 dozen small bars.