How can I prevent the lemon filling from sinking to the bottom of the pan in lemon bar cookies?

When I pour the filling on top of the shortbread crust and put it in the oven, it always sinks to the bottom of the pan, making it very messy to get out :c I refrigerated the dough 30 mins before I baked it, and it did have a few cracks in it.. Should I not have refrigerated the dough beforehand? Any tips? :c
I baked it around 18 mins, recipe said 15-20.

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