Lemon Curd Squares

From: Cookgirl

On Oct 23, 2009

I made these tonight not knowing that the recipe was posted here in Recipezaar. I, too, doubled the amount of lemon juice, added the optional coconut and garnished the top of the bars with finely ground macadamia nuts the last ten minutes of baking. The crust is thin and light unlike other lemon bar recipes. Next time I'm replacing lemon juice with lime juice just for fun. The bars cooked quite well in twenty five minutes but I do agree the squares should be watched carefully. You don't want to burn the delicate lemon filling. Thanks for posting.

From: Micky28

On May 25, 2009

I loved this squares! Only thing I have changed is tripling the lemon juice (I like it very Very lemony). Thank you Ann for sharing this great recipe!

From: BookPub

On Dec 25, 2005

YUM! I had misplaced my own lemon bar recipe, which was very similar to this, so when I found this, I knew I had to try it out. The only change I made was to add more lemon juice (almost doubled the amount), but then again, I didn't put in grated lemon peel. The cake came out fantastic - actually better than my original recipe, although that's hard to believe! One warning to anyone who tries this is that knowing how long to keep this in the oven can be a bit tricky. You don't want to overbake it, but you also don't want the lemon filling to be too liquidy. It's a delicate balance, but spending some time figuring it out is worth the results!

From: oriana

On Sep 5, 2004

These were absolutely beautiful. A little dangerous though cause you keep on wanting to eat more! (That's why I halved the recipe and use a loaf tin so I wouldn't eat as much and turned out great!) They did stick to the sides of my pan though so I might use baking paper next time or I might just go buy me one of those new silicon pans so they won't stick! THanks for an excellent recipe!