Martha Stewart Creamy Lemon Squares
Lemon Meringue Bars
We used the crust and lemon filling from the first recipe and the meringue from the second one. When we baked the crust we found that it was fine. But after we added the filling and baked it again it dried out. We noticed this when we cut the brownies and found the crust hard to cut through - although the taste was fine it made for a crumbling bottom. The recipe calls for baking the crust 15-20 minutes which we did. When we redo this recipe we will put it in the fridge for 10 minutes to allow it to rest and bake the bottom for only 12 minutes and see if that allows for a more tender base. For the lemon custard part of the recipe we used three lemons and the zest of two of those lemons. The custard was very smooth and the bits of zest added to the texture. However, the custard was not as bright in flavor as it should be to hold up to the crust and the meringue. I will add the juice of another lemon the next time around. The thing that I liked about this custard is that it set really well and that is important when you are using a meringue topping.