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I made lemon bars for the first time tonight, and I ended up with this weird crust on top. The curd seems fine underneath the crust, but I'm just curious why this would happen.
I did have to modify the recipe because it was made for a 9 x 13 pan, and I only have 9 x 9 pans, so I multiplied all ingredients by 0.7 to have the same cook time for the recipe. Unfortunately, I would have had to use 5.6 eggs for this because of the scale, and I rounded up to not risk the curd being runny. However, it seems weird that extra egg would form a crust like this.
I'm still going to eat it and enjoy it, just wondering what I should do differently next time. Thanks!
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- 10 months ago
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