A lovely recipe, perfectly refreshing and simple. I am pretty sure I could eat one of these lemon bars every day. I followed the recipe more or less as written, but incorporated several of Mommyfromseattle's suggestions. I used 2/3 cups lemon juice (1/2 fresh and 1/2 bottled was what I had) and added 1 extra tablespoon flour. I also added the zest of 2 lemons. I made it in the size dish called for and it was the perfect amount of crust for me. I used margarine instead of butter for the crust and added 1/4 teaspoon salt. The perfect lemon bar, THANK YOU! *****EDITED 4/3/09 TO ADD: I still adore this recipe. Just thought I would share one of my failed attempts: the crust shouldn't be made in advance! I had my crust already in the oven when I realized I didn't have enough eggs for the filling. I put my cooled crust in the fridge until I could get more eggs. The next day I completed the recipe as usual, but sadly much of the filling seeped down between the crust and the pan. It made a real mess, didn't set up properly or look right, and really affected the taste. Absolutely my own fault, not that of the recipe, but I thought I would mention it in case anyone thought they should try it this way!
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