Excited to find this recipe which initially sounded like one my Grandmother used to make years ago. The shortbread type crust and filling were spot on, though with the 9 x 9 pan I was suprised that the filling layer was less than 1/2" thick, about half of what we are used to. I would possibly double up on the filling and slightly adjust the baking time to compensate. As for the topping, would have used 1 1/2 Cups powdered sugar, 1 Tablespoon butter, keep the lemon ingredients as is, and wait to frost until bars were just warm rather than hot, to create more of a distinct and creamy finish. Thank you for this recipe, which I made and rated, as given.
Was this review helpful?
3 users found this review helpful
Excited to find this recipe which initially sounded like one my Grandmother used to make years...