This is now my go to recipe for lemon bars. I was tempted to give 4 stars because of the need to alter the recipe. Based upon reviews and my love of tart lemon I followed combined reviews of: Mommyfrom seattle and sugarboo in making them. I used 3/4 cup lemon juice, zest of 2 lemons to custard, added salt 1/4 tsp salt and 2 Tbs flour to custard. - I doubled the recipe, (amounts above are for single recipe.) Because of this I added 5 mins. to crust bake time and app. 7 mins to custard time. They turned out perfectly. However, next time I plan to double only the custard and decide which crust I prefer. The crust is a light, buttery shortbread flavor. - Its an easy recipe, I used an ungreased, 9x13, glass baking dish and they popped right out. Allow the crust to cool for awhile prior to adding the custard, otherwise the eggs start to cook on the hot crust. - Trickiest part for me was making the desired changes to original recipe based upon the reviews.
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This is now my go to recipe for lemon bars. I was tempted to give 4 stars because of the need...