Yum! While not as good as the ones I can get at at my local bakery, these really aren't bad at all. Having said this, I did make a few tweaks to suit my tastes. As MommyFromSeattle did, I also upped the amount of lemon juice (1/2 c. / ~ 2-3 lg. lemons - I was able to squeeze 1/2 c. of juice out of 2 lemons) and 2 lemon's worth of zest. Before I added my eggs, I tested my filling to ensure that it was to my liking. The sweet / tart ratio was perfect for me, but you may prefer otherwise (if you like em' sweet, go with less juice, etc.). I think 2/3 c. juice would make these far too tart, but that's just my $.02. :) I baked my bars in an 8x8 in. stoneware baking dish to ensure they'd be nice and thick (I do not like thin bar cookies). It took 30 minutes for my crust to cook to a light golden brown color and 25 minutes for my filling to cook thru. NOTE: If you are going to dust your bars with powdered sugar (HIGHLY recommended!), be sure to do so when they are warm - right out of the oven is ideal. If you wait until they have cooled, the sugar will not "stick." One more observation.... If you refrigerate until completely cool, these will firm up nicely and be MUCH easier to cut into uniform squares. Using a plastic knife also seems to work well. Thanks for sharing your recipe, Patty! I will be sending my hubs with a plate of these to take to his office tomorrow. :-)
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Yum! While not as good as the ones I can get at at my local bakery, these really aren't bad at...