I was so pleased with the results of this recipe! If you like the taste and texture of pre-fab boxed lemon squares, this is definitely the recipe to use. It's very similar, but fresh and improved. I think those who had poor reviews would be surprised and how much minor error can affect the outcome. For example, when it says the eggs should be beaten until light, it's very important that they are beaten enough. This will prevent the lemon layer from being flat and runny. I also think there is a big difference between fresh lemon juice and bottled juice that's been in the fridge for quite some time. I only had 1 and 3/4 fresh lemons, which only yielded just under a half-cup of juice and they had a very strong lemon flavor.
While I don't think it's fair to make a lot of changes to a recipe and then give it a review based upon that version, I do have some minor changes to suggest for optimal results: 1. Cut the butter into the crust just as you would do for a pie versus melting for flakier texture. 2. Throw a little lemon zest into the crust mix and the batter. It will add a little tartness and increase the lemon flavor without putting it over the top. 3. Whip the eggs and add 1/4 tsp. of cream of tartar, this will fluff up the lemon layer and make it thicker and firmer without making it dense. The recipe is great either way, I just found those minor changes preferable.
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I was so pleased with the results of this recipe! If you like the taste and texture of pre-fab...