The recipe is not bad, it just needs tweaking. I baked the crust an additional 5 minutes, but I think that the sugar in the crust can be cut down to 1/2 cup. The butter could also be cut down (I'll try subtracting 2T next time) because it is kind of greasy and doesn't crisp up really well. The filling needs to be a bit more substantial so I added an extra tablespoon of flour. I also added the zest from one lemon, but I'll up it to two lemons next time, as I love a tart lemon taste. Also, using fresh lemons and the zest is essential for getting a good lemon flavor. The first time I made these, I used bottled lemon juice and we could hardly taste the lemon, even though this recipe calls for the most juice I've seen in a recipe.
*Update* The crust worked well to cut down on the sugar and a bit on the butter. I used the zest from 2 lemons and got the tart taste I wanted. The filling is still pretty curd-like...which is OK if you don't need a really stable filling. I took these to a wedding anniversary party with the bars set in individual muffin papers. They looked beautiful and recieved many compliments on taste.
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