EXAMPLE & MAIN PAGE - EBOOK - Conquering the Homemaking Facade (1) - Flipbook - Side 38
notes and tips
For an extra hit of lemon flavor, when making the crust, stir in the finely grated rind of 1 lemon
Don’t even bother trying to make these with bottled lemon juice. That is often a great
shortcut, but not in this recipe. When lemons are the star, don’t cut corners.
Line baking pan with foil, leaving an overhang on two opposite sides. (This will help when it
comes to removing the cooled bars from the pan). Lightly coat the sides of the foil, but not
the bottom, with non-stick cooking spray to prevent the lemon topping from sticking.
Store any leftovers in the refrigerator.