I don't know why everyone is tweaking the original recipe so much, this is almost exactly like the recipe my nana used to make lemon squares 70 years ago, the only difference is the butter in the crust is softened not melted in hers. If you don't find it lemony enough, it is probably your lemons. Since my nana passed 28 years ago, I have been the designated baker if these for my family and have actually found I get a sharper lemon flavor using bottled juice rather than fresh squeezed and have NO need for zest or extract. I lost my recipe for a time when I moved across the country and had to go searching for a similar one and this is the closest one I've found. Thanks for submitting!!
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I don't know why everyone is tweaking the original recipe so much, this is almost exactly...