Lemon Squares

From: PanNan

On Oct 9, 2005

I used the notes, and made the regular version with butter and egg whites. The crust dough got very crumbly for me, and made a nice crisp crust when baked. The lemon top was very sweet/tart - just as it should be (read PUCKER). YUM! It didn't need the confectioner's sugar. This is a keeper.

From: Amis

On Oct 1, 2005

These were just what I needed. I dropped 1/4 c of the sugar since I like mine more tart. And I loved that the crust wound up slightly chewy. I probably over cooked it. :D Zaar World Tour 05

From: justcallmetoni

On Nov 9, 2005

Judging from the other reviews, I feel like I missed something here. The information on the ingredients and the amounts was a little confusing and might be improved by splitting the list according to what figures into crust vs. the curd. Do think I got that straight after a couple of reads. My cookie dough was sticky but too thick to be poured so I kind of stretched and smoothed it into the pan. I wish I had taken more care as the dough had no give whatsoever and the final cookie had peeks and valleys. The lemon was absolutely delicious but because of the uneveness of the dough some parts were thinly covered while others had a lovely tart layer. (Guess which bars I went after.) I am gonna try this again - maybe playing with the dough. JQ - please don't throw any cooking utensils at me.

From: PaulaG

On Apr 13, 2006

I tagged these because of the lovely photo that Toni had made of this dish; however, I failed to read her review. I looked at the review done by Amis instead. I had some of the same problems that Toni experienced. The crust did not pour. I had to pat it in place and then it pulled away from the sides of the pan which meant when I poured the lemon filling on top some of it ran under the crust. Next time I will be sure and read all the reviews. I hate to rate low but this did not work for me.