for Nancy Huffines: question about lemon squares

Nancy--
I'm planning to try making your lemon squares for Christmas, and have a
couple of questions:

(1) can they be made a couple of days in advance, or should I make them
just a few hours before guests are expected?
(2) I'd like to double the recipe and use a 9x13 pan (the original calls
for an 8x8 pan). Do you know of any reason why this wouldn't work?

Thanks in advance. They sound delicious.

Em

"emkay" asked:
Nancy--
I'm planning to try making your lemon squares for Christmas, and have a
couple of questions:

(1) can they be made a couple of days in advance, or should I make them
just a few hours before guests are expected?
(2) I'd like to double the recipe and use a 9x13 pan (the original calls
for an 8x8 pan). Do you know of any reason why this wouldn't work?

Thanks in advance. They sound delicious.

Em

1. Yes, they store very well in the refrigerator. They are even better the
second day because the flavors meld and they tend to stick together better
when chilled.

2. I haven't done this because I try to limit sweets, even low carb,
however, I see no reason that the recipe couldn't be doubled. You may have
to cook them a couple minutes longer to compensate for the extra moisture
but I would check them to make sure they don't get too dark. All ovens tend
to bake a little differently.

Enjoy and have a happy holiday,
Nancy J

On Tue, 23 Dec 2003 04:46:30 GMT, "Nancy Huffines"
wrote:


1. Yes, they store very well in the refrigerator. They are even better the
second day because the flavors meld and they tend to stick together better
when chilled.

2. I haven't done this because I try to limit sweets, even low carb,
however, I see no reason that the recipe couldn't be doubled. You may have
to cook them a couple minutes longer to compensate for the extra moisture
but I would check them to make sure they don't get too dark. All ovens tend
to bake a little differently.

Enjoy and have a happy holiday,
Nancy J

Thanks! I'll attempt them tomorrow.
Em