Am wanting to make super-sour lemon bars for a friend who loves lemon.
Was thinking of taking Ina Garten's Lemon Bar recipe and
1/ Reducing the sugar from 3 cups to 2 cups
2/ Adding lemon zest to the crust
Will either of these choices affect the texture i.e. will reducing the sugar make the filling not set?
Would it help to increase the amount of lemon juice also?
Any other ideas or better recipes?