Hi Mary! Hmm, we've never seen a recipe or a baked good like that around here, so it might be worth going back to that bakery to ask the pastry chef about it. The way that makes the most sense to us is the bake a regular lemon bar, and bake a plain layer of pastry on a separate tray that you can lay on top once the bars are done baking. If you were to try this method, we'd recommend baking it with parchment paper and another baking sheet on top of the dough so it doesn't rise for the first half of the baking time, then removing the second pan to let the crust brown. Best of luck on your search!

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