This is FABULOUS! I made an amalgam of modifications based upon other user's hints, including adding lemon zest, warming lemons 15 seconds in microwave before squeezing, doubling filling to get a thick bar, baking longer. I needed a LOT - 2 9 x 13 Pyrex baking dishes. Here's exactly what I did:
Crust: 2 Cups soft butter, 1 Cup white sugar, 4 Cups all purpose flour, 2 tsps lemon zest. I creamed the butter with a hand mixer, added the sugar gradually, added the zest, added the flour 1 cup at a time. I divided the dough between the two Pyrex dishes. Do not bother trying to pat dough up sides of dish..it just melts and slides down the side so you might as well just pat it out evenly over the bottom and forget the sides. Bake at 350 for 20 min. till slightly brown and remove from oven.
Filling: 6 Cups white sugar, 3/4 cup flour, 2 1/2 Cups lemon juice,16 eggs, 1 T. lemon zest. Mixed sugar & flour with whisk, added lemon juice, added zest, added the eggs which had been beaten separately. I beat all for a couple of minutes with a hand mixer, till smooth, no lumps. This, I divided between the two pans of hot, prepared, baked dough, evenly. I returned the dishes to the oven and baked them for 30 minutes more, removed from oven, and sprinkled heavily with powdered sugar while still hot, and let cool. They come out of Pyrex very easily. I used 1 1/2 c. fresh squeezed lemon juice and 1 c. bottled because I ran out of lemons. It came out just wonderful!! Thanks to Patty et al..:)
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This is FABULOUS! I made an amalgam of modifications based upon other user's hints, including...