These are perfect. Made as is, slightly too thick of crust for my taste, I might try halving the crust part next time. Thank you for a great recipe. And in case anyone else wonders (I wasn't sure), when I did the cutting of the butter into the flour/sugar mix, it was not like a pie dough consistency. It was just flour with butter cut into until it was as crumbly as I could get it. But never came together; it always takes ice water for my pie doughs to come, but it didn't call for it, so I didn't do it. I just went ahead and pressed into pan evenly (looked like flour with some crumbly butter). I thought it would be dry, but it wasn't at the end. Worked fairly well. Seemed to not soak the lemon/egg mixture up as other recipes did.
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These are perfect. Made as is, slightly too thick of crust for my taste, I might try halving...