Fantastic. For one thing, the timing instructions were dead on for both the crust and final product, which is rare in a baking recipe. One more minute would have been too long. The crust makes these lemon bars stand out. This crust has to be handled like a pie crust. If you follow the instructions and don't over work the dough, and very gently press it into the pan (I barely wet my fingers), you will get a delicious, flaky crust. Too much mixing or too firm of pressing will make it more dense. I do not have a good zester, so I used only 1/4 tsp of zest and it was plenty lemony. Final note--I used organic eggs, which tend to have an orange color as eggs are actually supposed to. I was worried that the custard would look too orange as it was quite orange pre-baking, but it turned out bright yellow after baking.
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Fantastic. For one thing, the timing instructions were dead on for both the crust and final...