Lemon Pie Bars
After reading the reviews, I had planned on doubling the filling, but at the last minute, decided to try them first as written. The ONLY change I made was that I forgot to add the reserved 1/4 c. of flour to the filling. I used my food processor to blend the flour, powdered sugar, and butter (not softened), and the crust was perfect. I like the crust/filling ratio. I think it would be overwhelmingly lemony to double the filling. It took 3 fresh lemons to get the 1/2 cup of juice and 1 T of zest. For those who aren't familiar with zesting a lemon, only zest the yellow exterior, don't zest into the white.
And, finally, for those who complained that they weren't as thick as pictured, if you look closely, you can see that the ones in the photo are actually 2 bars stacked.
I tried this recipe after trying Chef John's, and prefer this one. They're delicious! :)
1 user found this review helpful
Nov. 12, 2013