I've already made these twice this week since running across this recipe. It's awesome! I made it in a 9x13 pan per the instructions the first time, but was not pleased with the visual results. Taste-wise it was fine, though. So I put it in my Pampered Chef 8 or 9-in. (can't remember) square baker (stoneware) and it turned out much better. I also added some lemon flavor just because I really wanted it to be extra *lemony*. A suggestion I'd make is to blend the crust ingredients in a food processor rather than doing the blending by hand. THOROUGHLY blend the crust ingreds.! It should look like cookie dough. If you taste it, it IS like cookie dough. Yum! Then press it into the pan. I'd also recommend greasing the sides of the pan REALLY well, as that yummy, gooey lemon stuff sticks to the sides terribly. Oh the misery of scraping off the goo and being forced to eat it! LOL!
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I've already made these twice this week since running across this recipe. It's awesome! I made...