I decided to use this lemon bar recipe over the "bake sale lemon bars" recipe for 2 reasons; they both had the same ingredients in different amounts, and the reviews on the bake sale lemon bars were too 50/50. I just put my lemon bars in the oven for the last 20 minute bake so I'll have to update this review as soon as I taste them! But so far, so good... I did add 1 1/2 tbsp of lemon zest (being careful not to over zest), and it took 2 medium, 1 large, and 1 small lemon, to be exact, for me to reach the 2/3 cup of lemon juice (as suggested by other reviews). I decided to add the extra tbsp of flour also suggested by most of the reviews. I had a bit of difficulty spreading out the crust to line the bottom of my 9x13 metal pan, but if you're patient with it, and spread it as evenly as possible, the dough is just right to fit a 9x13. I baked the crust for 16 minutes, and it came out perfect! Not browned on top, but perfectly light-golden brown on the corners and edges. The recipe did not state to let the crust cool, so I didn't start mixing the filling together until the crust was completely out of the oven (allowing it to cool for at least 5-10 minutes while I mixed the filling).***UPDATE*** Baked, cooled, sugared, & eaten. The crust/filling ratio was off (too much crust) but it came out pretty good. Not too sweet, not too tart. The top of the bars had this chewy baked over crust (the browned part of the filling) which I couldn't ignore :( so that's why 4 stars.
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I decided to use this lemon bar recipe over the "bake sale lemon bars" recipe for 2 reasons;...