I love lemon squares but I have never tried making them before this... I think you have to be quite careful not to over-beat the eggs, which I did. While it is quite lemon-y, I used bottled lemon juice which made a negative difference - my bars aren't bad, but they're not as good as some of the reviews suggested they could have been. My crust was perfect, however, if a bit thick for the size of pan used. I used cold butter and cut the sugar to 3/4 cup. I forgot to grease the pan, so I baked it for 10 minutes, and then let it sit. I had intended to cut down on the sugar in the filling as well, but because I overdid the eggs, I had to thicken it up, so I used the full two cups. A lot of the reviews recommend upping the lemon, adding zest, and cutting down on the sugar which may be a good idea, depending on your tastes. It browned quite a bit on top (addeding a crunchy/chewy layer) despite not being set after 30 minutes - it actually took about 40 - 45 minutes in the oven. Overall, not a bad effort, given it was my first try, but to do this again, I would make modifications.
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I love lemon squares but I have never tried making them before this... I think you have to be...