Lemon is a spring/summer flavor staple so of course I had to give these a shot! I always read reviews before baking and make adjustments if need be. Now, little fact, I always half recipes the first time I am trying a new recipe. I don't want to waste a whole bunch of ingredients on a failure you know? So I did that. I also took the advice from my fellow bakes and up'd the lemon. Yes I only used one, but a riper one with lots of juice. I also used the zest of that lemon. This resulted in a tangier bar with a nice but subtle punch of flavor. I also would have liked to know beforehand to let my crust cool before pouring my lemon filling. As a novice baker, this kind of stuff slips my mind. The bars tasted fine, but there was air pockets. Not many. I tried again and let the crust cool and the surface of my bars were so smooth. So remember to let that cool. All in all, great recipe. I have already made this thrice!
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Lemon is a spring/summer flavor staple so of course I had to give these a shot! I always read...