Christine Dabney wrote:
> On 17 May 2012 19:54:36 GMT, notbob > wrote:
>
>> On 2012-05-17, ImStillMags > wrote:
>>
>>> no....it's a half sheet pan....says so right at the beginning of the
>>> description.
>> My second effort turned out much better. I think I set the oven too
>> high, last time. This time, right temp. OTOH, by time the butter
>> crust was done, the bottom had risen up to the same level of my
>> carefully crafted 1/2" ridge around the edge of the pan, essentially
>> turning the entire crust into one flat plane. I pushed it down with a
>> spoon, but it only marginally helped. The filling still ran over the
>> edge. Fortunately, when finished baking, it all came out OK, if still
>> not as photo worthy as BCs pics (pssst ...I think they are cheating).
>>
>> BUT!! ....gave me a great excuse fer a new kitchen gadget, and we all
>> know what a hoot those can be. A mini-roller:
>>
>> http://tinyurl.com/6nmv4bl
>>
>> Gotta have it!
>>
>> nb
>
> I am jumping in late to this discussion...
>
> Did you ever try Charlotte Blackmers lemon squares from Bakesale
> Betty? Those are really good, in my estimation. I always get raves
> when I make them for folks... And I think they are addictive.
>
> Here is her recipe:
>
>
> BAKESALE BETTY'S LEMON BARS
> Based on a recipe by Alice Medrich in "Cookies and Brownies"
>
> Makes a 13*9 pan - recipe can be halved for 8*8.
>
> Preheat oven to 350 F. Line your pan with foil (enough to "pull it
> out")
> if you are not, like me, the happy owner of a rectangular springform.
> If
> you are, like me, the happy owner of such a springform, spray or
> butter
> the pan first.
>
> CRUST:
>
> 2 sticks/16 TBS/8 oz unsalted butter
> 1/2 cup granulated sugar
> 2 cups all-purpose flour
> 1 1/2 teaspoon vanilla*
> 1/4 teaspoon salt
>
> * if you have Fior di Sicilia from King Arthur Flour, put 1/2 teaspoon
> in
>
> FILLING:
>
> 6 large eggs, room temperature
> 2 large egg yolks**
> 2 scant cups sugar***
> 6 tablespoons (1/4 cup) flour
> 3 teaspoons finely grated lemon zest, or equivalent lemon oil
> (Boyajian
> or similar, not "lemon extract" from the baking aisle)
> 1 cup strained lemon juice
>
> ** if you've got extra hanging out, throw them in!
> *** if you're using Meyer lemons, scant it even more
>
> Powdered/confectioner's sugar for dusting
>
> Melt butter in suitable container (medium bowl or similar - I use my
> large
> Pyrex containers). Remove from heat and add vanilla, sugar, flour,
> and
> salt. Mix until just incorporated.
>
> Spread in an even layer in pan. I make some "fork marks" to prevent
> over
> puffing. Bake 20-30 minutes until lightly browned in the center and
> more
> browned on the edges. (Timing depends on your pan and your oven, I
> find.)
>
> While the crust is baking, make the filling. (I use the same 8 cup
> Pyrex
> for both.)
>
> Combine dry ingredients in a medium bowl.
> Zest the lemons into the sugar-flour mixture.
> Juice the lemons.
> Combine the lemon juice and the dry ingredients, stirring well to
> remove
> any lumps.
> Mix the eggs well in a seperate bowl (you can do this one or two at a
> time) and add to the lemon mixture.
> Mix it all up well and evenly.
>
> When the crust is ready, pull the oven rack out and pour the filling
> in
> over the warm crust. Reduce the heat to 300 F and bake 20-25 minutes,
> until the sides are puffed and the center no longer jiggles when the
> pan
> is tapped.
>
> Remove and cool before dusting with sifted powdered sugar and cutting.
> I
> find that cutting is neater and the filling is less likely to develop
> cracks
> if I take a small thin knife or spatula and go around the edges with
> it
> shortly after the bars are out of the oven.
>
> I highly, highly recommend getting a plastic serrated "lettuce" knife
> (King Arthur Flour or cooking stores sell them) for cutting bar
> cookies
> - mine look almost professional since I got one . Additionally, if
> you
> love lemon bars as much as I do and see a lot of baking them in your
> future, the $50 for the Kaiser heavy-duty springform rectangular pan
> is a
> good investment.
>
>
> Christine

That recipe looks great! Is the filling fairly tart?

Also, nice tips. I am not sure I have even SEEN a non-round
springform pan.

--
Jean B.