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- Jul 12, 2014
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Has anyone ever made lemon bars where the side and the crust is done, but the middle is still not done and actually still liquid-y?
I'm afraid to bake it for longer in fear that the edge and the crust will burn, but how do I make sure the middle is done? Do I just have to take it out and let it cool to set?
I'm afraid to bake it for longer in fear that the edge and the crust will burn, but how do I make sure the middle is done? Do I just have to take it out and let it cool to set?