.@VickiBatman - Cooking experiments with SBB: Lemon Bars #MFRWorg #PlottingPrincesses
#Cooking Experiments with SBB
I asked SBB if he would make Lemon Bars for us and give a nice report. Here's what he had to say:
Lemon Bars: Ingredients Original recipe makes 1 - 9x13 inch pan
1 cup butter, softened1/2 cup white sugar2 cups all-purpose flour 4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced
DirectionsPreheat oven to 350 degrees F (175 degrees C).In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares Here consists of my first attempt at successfully creating a dessert and posting on someone's blogsite. I would normally attach a disclaimer to a review of this kind since I am not a good cook, nor at all creative in managing recipes. However, considering the response to this lemon bar recipe was overwhelmingly positive, I shall submit my own opinion as well.
If you take the time to read this recipe, you will notice a lot of sugar, and if that isn't your thing, then I don't recommend this recipe. I don't think it will detract from the flavor of the lemon filling if you take away a few tablespoons, though. With that said, I'd also not recommend portioning this dessert in the manner it calls for, namely in little 3 inch x 3 inch squares, as this serving size will be too unmanageable as a petite bite-size dessert, which I believe is its' true calling. To reach this aim, I recommend doubling the lemon filling, and further cutting the platter into 1 inch x 1 inch squares. This will result in little lemon "cubes" that are a perfect accompaniment for any social event.
Finally, a word on tartness. The lemons I bought were not very tart, and if that is another objective in your mind, then I suggest trying limes instead, or just going all out with straight up store-bought lemon juice to be safe. All in all, I am very pleased with how the dessert turned out.
Thanks, #2, for trying this recipe and telling us about your experiences. FMI, go to: Lemon Bars
I asked SBB if he would make Lemon Bars for us and give a nice report. Here's what he had to say:
Lemon Bars: Ingredients Original recipe makes 1 - 9x13 inch pan
1 cup butter, softened1/2 cup white sugar2 cups all-purpose flour 4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced
DirectionsPreheat oven to 350 degrees F (175 degrees C).In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares Here consists of my first attempt at successfully creating a dessert and posting on someone's blogsite. I would normally attach a disclaimer to a review of this kind since I am not a good cook, nor at all creative in managing recipes. However, considering the response to this lemon bar recipe was overwhelmingly positive, I shall submit my own opinion as well.
If you take the time to read this recipe, you will notice a lot of sugar, and if that isn't your thing, then I don't recommend this recipe. I don't think it will detract from the flavor of the lemon filling if you take away a few tablespoons, though. With that said, I'd also not recommend portioning this dessert in the manner it calls for, namely in little 3 inch x 3 inch squares, as this serving size will be too unmanageable as a petite bite-size dessert, which I believe is its' true calling. To reach this aim, I recommend doubling the lemon filling, and further cutting the platter into 1 inch x 1 inch squares. This will result in little lemon "cubes" that are a perfect accompaniment for any social event.
Finally, a word on tartness. The lemons I bought were not very tart, and if that is another objective in your mind, then I suggest trying limes instead, or just going all out with straight up store-bought lemon juice to be safe. All in all, I am very pleased with how the dessert turned out.
Thanks, #2, for trying this recipe and telling us about your experiences. FMI, go to: Lemon Bars
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