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Lemon Square Bars

Reviewed: Sep. 16, 2011
Very good base recipe. But I made a couple changes. First, way too much sugar, drop it down to at least 1 3/4 C sugar. I added all of the lemon zest to the filling. Also, I increased the crust measurements and cook time by 50% because of my own personal taste. Finally, I cooked the filing on a double boiler to a pudding consistency to avoid browning in the oven, which I baked for about 20 minutes.
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