SPRINGFIELD — There are apparently at least 15 ways to make lemon bars from the same recipe.

It was the task of judges at the Clark County Fair Dish of Day lemon bar contest to decide which of those 15 entries was the best Monday, July 26.

“Regardless of whether it’s the same recipe followed, there are always differences,” explained judge Glen Wilt. “Different look, taste, textures.”

It was ultimately Becky Bishop’s version of the simple recipe that won judges over and won the blue ribbon.

Bishop reckons it was the fresh lemons she used, rather than lemon juice.

She’s a veteran in the Dish of the Day competitions and said she always has a good time.

“I’m glad I won today,” she said.

Emily Wells got the second place spot; Debbie Holland won third; Cally Jones won fourth and Lisa Booze placed fifth.

Cooking contestants also competed in the pork competition, which netted 24 entries.

Amber Burlile secured the top spot with her berry barbecued pork loin that was “very juicy and very tasty,” said judge Steve Waddle.

Burlile said her secret was probably in the sauce, which had cranberries, orange juice and barbecue sauce.

Burlile has competed in Dish of the Day contests for at least three years, but this is her first blue ribbon for the cooking competition.

“I’m excited about it,” she said.

It also was her first time making the dish, and she got a little help from her mother, Brenda Burlile, Amanda said.

The secon place ribbon went to Mike Francis’ loin roast; Brenda Doughman’s breakfast pizazz pizza won third; Richard Thibeault’s pizza dip won fourth; and Kara Francis’ Carolina pulled pork got fifth.