I have a question about step 2 on the recipe "The Tangiest Lemon Bars" from ashley_samuel_pierson. It says:
"Press the dough into the bottom of a 8- inch square baking pan."
I decided to try this curst method rather than what I'm used to (pulsing the dough ingredients in a FP with cold butter until crumbly.) It first was a batter that couldn't be pressed into the pan but it did thicken up and I put blobs in the pan and pressed it around. Seems weird. I hope it turns out okay. It seems like such a small serving size too, and I have to serve these this afternoon.
I did double check the recipe against what was reported in newspapers to promote the book and it is correct, all ingredients are about the same.