Q: I have been baking Krusteaz Lemon Bars more often lately and I have been following the instructions perfectly, but there is one thing that is really bothering me. I was wondering if maybe someone would be able to provide me with some advice or a mystery tool for me to try.
I have not been able to get the crust mix to be anywhere near leveled - one side would be thin & other side thick or ⅓ (one-third) of the pan is thin, the middle is like a plateau, then some hilly bumps on the other side...
Sent by Frae
Editor: When making press-in pastry crusts, I like to sprinkle the dough in small pieces into the pan as evenly as possible first, then use the bottom of a measuring cup to press it firmly into the bottom.
Readers, do you have any tips or tools for getting an even crust?