Comments on: Lemon Squares

By: Judith Hanneman

Judith Hanneman — Thu, 18 Jul 2013 22:02:13 +0000

Michelle, that's a big issue with these bars. However, I discoverd that adding a sprinkling of coconut to the filling (after you pour it in the crust but before it's baked) seems to prevent this. I found this out by accident BTW because I wanted a toasted coconut top on these, but for that I should have put it on after the filling set some, *but* it wasn't a total loss because it formed a sort of "crust" on the top and they stayed perfectly dry. And it's be extremely hot and humid here since I made these and they've held up fine. Just hope you're a coconut lover 🙂

By: Michelle Ifill

Michelle Ifill — Thu, 18 Jul 2013 20:29:52 +0000

How do I prevent moisture on top of squares? It absorbs the sugar making it invisible.

By: Judith Hanneman

Judith Hanneman — Tue, 16 Jul 2013 21:05:46 +0000

I saw your second comment when you realized, but didn't publish it–because your first one brought up a great point and others could be thinking the same thing too!!!!

By: Judith Hanneman

Judith Hanneman — Tue, 16 Jul 2013 21:04:43 +0000

Hi Gail…the first time I made it–which is where those step by step pics come in–I did make it in the 13 x 9, but the NEW pics I do now in either a 9 x 9 or an 8 x 8. Actually, those new pics were in an 8 x 8 LOL. I discovered I like a thicker filling. The first ones were a little "cheap" on the lemon is why.

By: Gail Springsteen

Gail Springsteen — Tue, 16 Jul 2013 20:46:22 +0000

Do your pictures reflect a full crust recipe or a half-crust recipe?