Perfect Lemon Squares
These turned out SO much better than I thought they would! Very lemony, but I made sure to increase the lemon zest to 3 tablespoons. I ended up using the zest from 6 lemons, and the juice from 4 lemons.
I subbed in half a cup of veggie oil, because I was short on butter, and I added an extra tablespoon of both ground pecans (no almonds =/) and flour to the filling/topping, and gave the the topping an extra 5 minutes in the oven because of the "slimy" comment, and they turned out great.
Only caveat here was the crust, it was a tad dry and needed extra time in the oven to brown, but I suspect my pan was too small.
8 users found this review helpful
Jul. 16, 2012