I agree with the many reviewers who found this recipe wonderful. And if you want it to come out wonderful, too, there are two keys to success: 1) Follow the recipe when it says to beat the filling mixture for 3-5 minutes. This is way to get the right consistency. Like some other reviewers, I also added a little extra lemon for some added tartness. 2) Don't exactly follow the recipe for the crust. Start with chilled butter instead of softened. Then, like pie crust, try to handle it as little as possible, hand mixing only enough to get it the right consistency. This is the key to getting the crust crumbly instead of tough. I made this recipe for this first time tonight, and served it to guests. One of them said, "I don't usually like lemon bars, but these are great!" Can't argue with success!
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I agree with the many reviewers who found this recipe wonderful. And if you want it to come...