I thought my old recipe for Lemon Cream Cheese Bars needed more cream cheese, so when I saw this called for 16 oz. I thought I'd try it. As the other reviewer noted, the time for baking was too short. I followed the directions as directed. It puffed up in an extraordinary manner around the edges, like pizza crust. (I did as directed and reversed the pan position in the oven halfway through). When it was done in the middle it was dark brown around the edges. Because the lemon curd was only swirled on top this left many of the bars devoid of lemon taste. Will no make it again.
I'm making these for the first time for Easter. They're still in the oven, now baking **20** minutes longer than the recipe suggests because they are completely runny in the middle. (Not jiggly, but rummy.)The filling is puffing up over the sides of the baking dish. Something tells me this is not going to end well.