I liked this recipe, but made a few tweeks. As a previous reviewer suggested, adding the 1/4 teaspoon salt to the dough gives it flavor. Also, you cannot pat this dough into a 9x13 pan without having an uneven crust. I would suggest three things: first, chill the dough for 20 minutes prior to baking. Second, line the pan with parchment. Third, take the dough out of the refrigerator and let rest for 10 minutes prioor to rolling between two sheets of parchment. This will enable you to achieve an even rectangle cemmensurate wit the pan size--it also makes it easier to fit the dough into the pan! Bake dough 20 minutes and let cool to room temperature. I like a lot of lemon, so I found using only 3 lemons did not equal 2/3 cup (another reviewer also suggested using 2/3 cup). I used smaller lemons, which equates to 5 or 6 lemons.
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I liked this recipe, but made a few tweeks. As a previous reviewer suggested, adding the 1/4...