Like other reviewers, I am a bit reluctant to rate this recipe since I used a modified version based on another reviewer's suggestions. After browsing reviews, I decided to go with Paige's (if you sort by 'most helpful,' hers is second from the top). I halved the proportions she provided, which is what I usually do when I want to test out a recipe. For the crust, I used butter straight from the freezer and thawed it slightly. I cut it into squares to mix it with the other crust ingredients. I also dotted some butter pieces over the mixture after I squashed it into the pan. Another reviewer had indicated that this would prevent the crust from overbaking and getting burned, and this seemed to be true, as my crust was perfectly done, though a bit bumpy and unsightly. (Oh well - it was covered up, anyway!). I also put in the full amount of lemon juice Paige suggested. I used freshly squeezed juice. For baking, I used an 8x8 pan for slightly thicker bars, and lined it with parchment paper to make it easier to remove. I had to bake the crust for a long time, but the filling itself actually set pretty quickly. As soon as the mixture no longer looked wobbly, I took it out. I absolutely LOVED the final product. It was pretty tart with just a hint of sweetness. It was nice and soft. I probably added too much butter, but it made it taste pretty good. :) If you are looking for a sweet lemon bar, this probably isn't your recipe. My mom tried it and thought it was far too tart.
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Like other reviewers, I am a bit reluctant to rate this recipe since I used a modified version...