Luscious Lemon Squares
I love this recipe. It is my go to recipe for lemon squares. I always add the juice of one fresh lemon. Don't use bottled lemon it will taste off from the chemicals in the bottled lemon. I use at least 3 tbsp of lemon juice, never any less than that. This is meant to be a more jammy sort of lemon square. I don't like the recipes that use flour in the filling. The baking soda reacts with the acid to help the filling gel up. Don't over bake, but don't under bake either. I also pour my filling on as soon as the crust is done. It can stick to the sides, but when I give to neighbors I give the prettier inside pieces, and the all love the flavor of these. The more juice you use the more sticky and runny the filling would be. If you use more than 4 tablespoons of juice double the recipe for the filling at least. I beat my eggs until they are thick and creamy yellow. I am not afraid to beat them, I feel the more I beat the better the filling turns out.