"With Spatula, Spread dough evenly in greased square or oblong pan. Bake minimum time in heated oven... Bake meringue-topped bars until delicately browned." (Pg. 11).
I started with the crust of the squares, I ended up using my hands to spread it evenly in the pan because the spatula didn't spread the crumbly dough. I baked the crust first and while the crust was baking I made the topping. When the crust was done I poured the topping directly onto the crust without letting it cool.
"Beat rest of ingredients together. Pour over crust and bake 20 to 25 min." (Pg. 13)
I think that the book should have said to let it cool first because there was a slight film over the crust that was stringy. When I took them out of the oven they looked very puffy but eventually flattened out. If I were to make this recipe again I would let the crust chill first and double the amount of lemon topping because there was more crust than the lemon which resulted in a dull lemon flavor.
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| All the ingredients |
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| Mixing the crust |
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| The crust going into the oven |
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| Mixing the lemon topping |
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| Right out of the oven |
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Would you double the amount or would you keep it like the book said?
Would you add lemon zest to make the lemon taste more prominent?
