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Lemon Square Bars
Wonderful. Instead of using the powdered sugar, I use about 3/4 C of white sugar. It gives the crust more of a shortbread taste rather than being on the "crumbly" side... The first time I made these, I realized after the crust was cooking that I only had a cup of white sugar left, so I added half a cup of brown sugar. The end result was more of a cookie tasting chewy bar instead of the usual lemon bar texture. (A good mistake!) I also add 1/2 teaspoon of salt fruit mixture. Excellent recipe!
3 users found this review helpful
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Reviewed On:
Feb. 4, 2006
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