I, as well, had to cook the crust for an additional five minutes or so, and I used 3/4 Cup lemon juice (fresh squeezed) as well.
The only reason I did not give this five stars is because I had to bake my custard for nearly 45 minutes (I baked it for the 20 as written, then let it sit in the firdge over night, but it was still all liquidly, nearly water-like!). I then baked it for another 14 minutes and it turned out well, but the edges had gotten a bit crusty, so I just cut them away. But after all that the bars turned out fabulously.
Although, it did seem like my crust puffed up a bit too much for my liking, I'd prefer a smaller crust, like only 1/6 of an inch, so I shall use less of the crust next time (and there WILL be a next time!).
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I, as well, had to cook the crust for an additional five minutes or so, and I used 3/4 Cup...