xarophti's Profile

The new editing for limiting the lemon juice in the filling until it is like "wet clumpy sand" is definitely helpful. Too much will make it ooze. One suggestion for the glaze: I would suggest beating the cream cheese, then adding the powdered sugar, then adding enough lemon juice to bring it to proper consistency LAST, for the same reason. I had too much lemon juice left, added it all to the cream cheese as directed, and my glaze was a bit too runny.