Lemon Bars - Help?
I love lemon bars. I love to make them and while they do come out tasty, they don't seem to come out the way they should in the recipe photos. I always get a layer of whitish meringue-like foam on the top of my bars that end up cooling into a candy-like consistency.
Is this normal?
I use the recipe from Joyofbaking.com with these results all the time. I've tried using cornstarch instead of flour for the batter portion of the recipe with no real change in the final product.
Anyone know of a fix or a better recipe?