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"I used a 9x3 springform pan but had enough mixture left over to make a small 7" pan also.
So making at least 3 cups of the crust is a good idea. The mix in the springform got about 2.5 inches over the top while baking and I left the mixture 1 inch lower than the top of the pan, so it did crack, even letting it cool in the oven for half an hour..."
"I just made this cake today, it came out absolutely awesome. Lemony sweet with a nice touch of sour. I almost under cooked it by automatically setting the time for 1 hour, lucky for me I read the recipe again while it was in the oven and saw it was 90 minutes. Thanks for posting."