I'm making Betty Crocker lemon squares. It calls for two eggs:

"Beat granulated sugar, lemon peel, lemon juice, baking powder, salt
and eggs with electric mixer on high speed about 3 minutes or until
light and fluffy. Pour over hot crust."

Are we talking a meringue? I tried this before, beating with my whip
for 3 mins (sore arm!). It was yer typical foamy very light yellow,
like whole eggs get when beaten. While my bars tasted good, they dang
sure didn't look anything like the pics:

http://tinyurl.com/3bagw28

I know darn well I overbaked them.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On May 16, 4:38*pm, notbob > wrote:
> Are we talking a meringue? *I tried this before, beating with my whip
> for 3 mins (sore arm!). *It was yer typical foamy very light yellow,
> like whole eggs get when beaten. *While my bars tasted good, they dang
> sure didn't look anything like the pics:
> http://tinyurl.com/3bagw28
> I know darn well I overbaked them.
No, the filling is more like a curd, not a meringue at all. Pretty
much all that a common not-burned, over-bake does is to make them
denser.
....Picky

On May 16, 4:38*pm, notbob > wrote:
> I'm making Betty Crocker lemon squares. *It calls for two eggs:

I will put my lemon bars up against anybody else's. I do think they
are just the best.

http://www.hizzoners.com/recipes/coo...144-lemon-bars

My coworker brought lemon squares to work twice, a week apart, recently.
The first time they were very pretty and tasted spectacular, the second
time they weren't good-she said she overbaked them. Recipe
coincidentally also called Betty Crocker :-)

1 box Betty Crocker Super Moist lemon or yellow cake mix.

1/3 cup butter softened.

3 eggs.

1 pkg of 8oz cream cheese, softened.

1 cup powdered sugar.

2 tsp grated fresh lemon peel.

2 Tbsp fresh lemon juice.

Beat dry cake mix, butter, and one egg on low speed till crumbly. Press
in bottom of 13x9 inch pan.

In bowl beat cream cheese till smooth. Gradually beat in powdered sugar.
Stir in lemon peel and lemon juice until smooth. Reserve and refrigerate
1/2 cup of this mixture. Now continue with your bowl and beat in
remaining two eggs. Spread over the pressed crumb mixture in the 13x9
pan.

Bake at 350degree F (325 degree for dark or nonstick pans) 23-28 minutes
until set. Cool completely ~1 hour. Spread with reserved cream cheese
mixture. Refrigerate about 3hrs until firm. Cut into 8 rows by 6 rows.
Store covered in refrigerator.

One lemon will supply the amount of peel and juice you need. Garnish
pieces with a curl of lemon peel if desired.

I also read somewhere that grinding lemon drops into powder and
substituting in for some of the powdered sugar will help increase the
"true lemon" taste.

In article >, angie-
says...
>
> My coworker brought lemon squares to work twice, a week apart, recently.
> The first time they were very pretty and tasted spectacular, the second
> time they weren't good-she said she overbaked them. Recipe
> coincidentally also called Betty Crocker :-)
>
> 1 box Betty Crocker Super Moist lemon or yellow cake mix.
>
> 1/3 cup butter softened.
>
> 3 eggs.
>
> 1 pkg of 8oz cream cheese, softened.
>
> 1 cup powdered sugar.
>
> 2 tsp grated fresh lemon peel.
>
> 2 Tbsp fresh lemon juice.
>
> Beat dry cake mix, butter, and one egg on low speed till crumbly. Press
> in bottom of 13x9 inch pan.

Just as a matter of interest, given the cook has provided such a range
of fesh ingredients what the hell was in the "Betty Crocker Super Moist
cake mix"?

Janet UK

On May 17, 4:07*am, Janet > wrote:
> In article >, angie-
> says...
>
>
>
>
>
>
>
>
>
>
>
> > My coworker brought lemon squares to work twice, a week apart, recently..
> > The first time they were very pretty and tasted spectacular, the second
> > time they weren't good-she said she overbaked them. Recipe
> > coincidentally also called Betty Crocker :-)
>
> > 1 box Betty Crocker Super Moist lemon or yellow cake mix.
>
> > 1/3 cup butter softened.
>
> > 3 eggs.
>
> > 1 pkg of 8oz cream cheese, softened.
>
> > 1 cup powdered sugar.
>
> > 2 tsp grated fresh lemon peel.
>
> > 2 Tbsp fresh lemon juice.
>
> > Beat dry cake mix, butter, and one egg on low speed till crumbly. Press
> > in bottom of 13x9 inch pan.
>
> * Just as a matter of interest, given the cook has provided such a range
> of fesh ingredients what the hell was in the "Betty Crocker Super Moist
> cake mix"?

Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
worthy of being led to a trough full of slop.
>
> * Janet UK

--Bryan

On 2012-05-17, Janet > wrote:

> Just as a matter of interest, given the cook has provided such a range
> of fesh ingredients what the hell was in the "Betty Crocker Super Moist
> cake mix"?

Ya' got me, Janet. I musta missed that. I don't do cake mixes.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
> wrote:
....
>Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
>worthy of being led to a trough full of slop.
>>
>> * Janet UK
>
>--Bryan

So is all FastFood! By definition! Cheap unhealthfiul Pig Slop!!

John Kuthe...

On Wed, 16 May 2012 16:53:19 -0700 (PDT), ImStillMags
> wrote:

> On May 16, 4:38*pm, notbob > wrote:
> > I'm making Betty Crocker lemon squares. *It calls for two eggs:
>
> I will put my lemon bars up against anybody else's. I do think they
> are just the best.
>
> http://www.hizzoners.com/recipes/coo...144-lemon-bars

Did I miss where it says which size pan to use? If it's an 8x8, then
8 eggs vs 2-3 is why I always think the filling layer is too thin.

--
Food is an important part of a balanced diet.

John Kuthe wrote:
>
> On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
> > wrote:
> ...
> >Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
> >worthy of being led to a trough full of slop.
> >>
> >> Janet UK
> >
> >--Bryan
>
> So is all FastFood! By definition! Cheap unhealthfiul Pig Slop!!
>
> John Kuthe...

Don't you mess with my McD burgers, John! Them's fighting words!

IMO, there is nothing wrong with starting with some premixed thing and then
enhancing it. I do that sometimes. The final result often can taste just
as good as "made from scratch."

If I want a new car, I'll buy one and customize it to my taste. I wouldn't
try to build one from scratch.

Gary

On Thu, 17 May 2012 14:52:05 -0400, Gary > wrote:

>John Kuthe wrote:
>>
>> On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
>> > wrote:
>> ...
>> >Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
>> >worthy of being led to a trough full of slop.
>> >>
>> >> Janet UK
>> >
>> >--Bryan
>>
>> So is all FastFood! By definition! Cheap unhealthfiul Pig Slop!!
>>
>> John Kuthe...
>
>Don't you mess with my McD burgers, John! Them's fighting words!

McCraps you mean! I loathe and detest McCraops espesially as I hold
them as the bellwether of all the crappy FastFood Pig Slop which
fattenes up the herd of sheeple:

http://www.cdc.gov/nccdphp/dnpa/obes...maps/index.htm


>
>IMO, there is nothing wrong with starting with some premixed thing and then
>enhancing it. I do that sometimes. The final result often can taste just
>as good as "made from scratch."

Me either. Bryan is just railing speciously at someone personally
because their recipe doesn't happen to pass HIS approval!

John Kuthe...

On 2012-05-17, Gary > wrote:

> Don't you mess with my McD burgers, John! Them's fighting words!

You'll get no grief from me. You couldn't pay me to eat one of those
things.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob wrote:
>
> On 2012-05-17, Gary > wrote:
>
> > Don't you mess with my McD burgers, John! Them's fighting words!
>
> You'll get no grief from me. You couldn't pay me to eat one of those
> things.
>
> nb

LOL! They are worthless but sometime I have to throw my tastebuds a bone.
I grew up with them. That said, I'll bet I haven't bought the plain burgers
in over 10 years now. They are better if you add more mustard and a couple
of extra pickles.

If they ever do another one of those anniversary sales for 25 cents each, I
might have to buy a small extra freezer. heheh They do freeze well.


Gary

John Kuthe wrote:
>
> On Thu, 17 May 2012 14:52:05 -0400, Gary > wrote:
>
> >John Kuthe wrote:
> >>
> >> On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
> >> > wrote:
> >> ...
> >> >Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
> >> >worthy of being led to a trough full of slop.
> >> >>
> >> >> Janet UK
> >> >
> >> >--Bryan
> >>
> >> So is all FastFood! By definition! Cheap unhealthfiul Pig Slop!!
> >>
> >> John Kuthe...
> >
> >Don't you mess with my McD burgers, John! Them's fighting words!
>
> McCraps you mean! I loathe and detest McCraops espesially as I hold
> them as the bellwether of all the crappy FastFood Pig Slop which
> fattenes up the herd of sheeple:
>
> http://www.cdc.gov/nccdphp/dnpa/obes...maps/index.htm

Wimpy: I will gladly pay you Tuesday for a McD hamburger today.

On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
> wrote:
....
>Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
>worthy of being led to a trough full of slop.
>>
>> * Janet UK
>
>--Bryan

Hey Bryan! ALL of the donuts I made at Danny Donut were from bag
mixes! Danish too! Nothing there was "made from scratch".

I guess I was never a "real cook" then! Oh well.

John Kuthe...

On 2012-05-17, Gary > wrote:
>
> LOL! They are worthless but sometime I have to throw my tastebuds a bone.

I know what you mean.

Every great once-in-awhile, when no one is looking, I indulge in a
burrito surpreme from Taco Bell. I don't know what they do, but I jes
can't replicate their unique refrito flavor, even when I buy their
sprmkt products. Go figure. No doubt emanates from when I first
tasted a TB tostado on a hot Phoenix Summer night back '66 and they
were only $0.19. I wuz amazed and delighted!

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On May 17, 11:05*am, sf > wrote:
> On Wed, 16 May 2012 16:53:19 -0700 (PDT), ImStillMags
>
> > wrote:
> > On May 16, 4:38*pm, notbob > wrote:
> > > I'm making Betty Crocker lemon squares. *It calls for two eggs:
>
> > I will put my lemon bars up against anybody else's. * I do think they
> > are just the best.
>
> >http://www.hizzoners.com/recipes/coo...144-lemon-bars
>
> Did I miss where it says which size pan to use? *If it's an 8x8, then
> 8 eggs vs 2-3 is why I always think the filling layer is too thin.
>
> --
> Food is an important part of a balanced diet.

no....it's a half sheet pan....says so right at the beginning of the
description.

John Kuthe wrote:
>
> On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
> > wrote:
> ...
> >Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
> >worthy of being led to a trough full of slop.
> >>
> >> Janet UK
> >
> >--Bryan
>
> Hey Bryan! ALL of the donuts I made at Danny Donut were from bag
> mixes! Danish too! Nothing there was "made from scratch".
>
> I guess I was never a "real cook" then! Oh well.

You probably did good enough, John.

I was painting in the kitchen of a Krispie Kreme donut place late one
night. Interesting to see how they were made (all automated). Hey we got
to eat all we wanted that night too....WOOHOO!

One thing that I never would have thought of: The manager told me how the
ATF seriously and constantly looks at their books. Reason is that they buy
so much bulk sugar which could also be used to make moonshine. They make
sure that sugar bought matches up close to donuts sold.

That said, they discard quite a few each night too...ones that are
imperfect. They put those in large plastic bags and put out by their
dumpster. Each morning, a local pig farmer picks them up to feed to his
pigs/hogs. And we all wonder why bacon tastes so good.

Gary

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

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On May 17, 12:54*pm, notbob > wrote:
*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:

did you prick the crust all over with a fork....that's pretty
essential to keep it from poofing all over the place.
>

On 2012-05-17, ImStillMags > wrote:

> did you prick the crust all over with a fork....that's pretty
> essential to keep it from poofing all over the place.

Being a self proclaimed King of Quiche, I should know better. Wow!
Now, I can justify two rollers:

http://tinyurl.com/785633m

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On 17 May 2012 20:02:11 GMT, notbob > wrote:

>On 2012-05-17, ImStillMags > wrote:
>
>> did you prick the crust all over with a fork....that's pretty
>> essential to keep it from poofing all over the place.
>
>Being a self proclaimed King of Quiche, I should know better. Wow!
>Now, I can justify two rollers:
>
>http://tinyurl.com/785633m
>
>nb

Ad the ad says, it's called "docking" the dough. Kinda pre-popping any
bubbles that might form from trapped gases evolved either from the
leavening or steam.

Old baking trick! Grandma used a fork, higher production bakers use a
docking roller tool.

John Kuthe...

On 2012-05-17, Christine Dabney > wrote:

> BAKESALE BETTY'S LEMON BARS
> Based on a recipe by Alice Medrich in "Cookies and Brownies"

> 6 large eggs, room temperature
> 2 large egg yolks**

Similar, but calls for extra egg + extra yolk and more lemon juice. I
like it! Thnx, Chris.

> 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.

Ooh! More gadgets. I wasn't aware they even made a square springform
pan. Cool! OTOH, I can't see the point. Not only do I not want my
lemon squares to appear more attractive, I don't want anyone to know I
even made any. More fer me!

BTW, Amazon has 'em fer as little as $15 (note other offerings):
http://tinyurl.com/7p3lbns

nb (must not buy sq sprgfrm pan... must not buy sq sprgfrm pan....)

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

In article >, says...
>
> John Kuthe wrote:
> >
> > On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
> > > wrote:
> > ...
> > >Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
> > >worthy of being led to a trough full of slop.
> > >>
> > >> Janet UK

I did not write the above.

Janet UK

On Thu, 17 May 2012 21:35:27 +0100, Janet > wrote:

>In article >, says...
>>
>> John Kuthe wrote:
>> >
>> > On Thu, 17 May 2012 05:14:54 -0700 (PDT), Bryan
>> > > wrote:
>> > ...
>> > >Garbage. Real cooks wouldn't touch that shit. z z from WebTV is
>> > >worthy of being led to a trough full of slop.
>> > >>
>> > >> Janet UK
>
> I did not write the above.
>
> Janet UK

Sorry, I should have trimmed your handle from the above post. Bryan
wrote it, that's clear from the conventional quotation.

John Kuthe...

notbob wrote:
>
> Ooh! More gadgets. I wasn't aware they even made a square springform
> pan. Cool! OTOH, I can't see the point. Not only do I not want my
> lemon squares to appear more attractive, I don't want anyone to know I
> even made any. More fer me!

For you, a pan with a false cover that looks
like broccoli-and-Velveeta cassarole might be
more useful.

notbob wrote:

>I'm making Betty Crocker lemon
> squares. It calls for two eggs:

<snip>

I have a very old Betty Crocker Cookbook, that I received as a wedding
shower gift, back in 1958, and not even sure there is a recipe in it for
Lemon Squares, as I've always used the recipe that was originally
printed in a Better Homes & Gardens magazine many years ago, and it is
the BEST I've ever eaten. My family requests these often, and when I
make them for a potluck, they are wiped out in no time, and a big sell
out when I take them to our club's bake sales. I've never had a failure
with this recipe.

If you want to save yourself some stress, next time you go to the
grocery store pick up a box of Krustez Lemon Bar mix. My daughter made
them and brought a couple over for me to taste, and dang! they are GOOD,
and especially for a mix.

Judy

ImStillMags wrote:

>I will put my lemon bars up against
> anybody else's. * I do think they
>are just the best.

>http://www.hizzoners.com/recipes/cookie
>s-and-desserts/144-lemon-bars

Your recipe is basically about the same as the one I use, only the
ingredients are doubled. Mine makes a 9 x 13" size pan. I never thought
to double it and use a half sheet pan. Not sure of the dimensions, but
maybe like a 15 x 10"?

Lemon Bars Deluxe

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter
4 beaten eggs
2 cups granulated sugar
1/3 cup lemon juice, squeezed from a lemon...not out of a bottle
1/4 cup all-purpose flour
1/2 tsp. baking powder
powdered sugar - for the top

Mix 2 cups flour, 1/2 cup powdered sugar and cut in the butter with a
pastry blender until mixture clings together. Press into a 9 x 13"
baking pan. Bake at 350º for 18 to 20 minutes until golden brown (no
need to prick crust, as doesn't puff up). Meanwhile. beat together
beaten eggs, sugar and lemon juice, Add the remaining flour and baking
powder; beat into egg mixture. Pour over hot crust and continue to bake
for 25 minutes, until middle seems firm when shake the pan slightly.
Remove pan to wire rack and when completely cold, sift powdered sugar
over the top. Cut into squares and serve. Makes approximately 30 sqs.

Judy

On May 17, 4:24*pm, (Judy Haffner) wrote:
> ImStillMags wrote:
> >I will put my lemon bars up against
> > anybody else's. * I do think they
> >are just the best.
> >http://www.hizzoners.com/recipes/cookie
> >s-and-desserts/144-lemon-bars
>
> Your recipe is basically about the same as the one I use, only the
> ingredients are doubled. Mine makes a 9 x 13" size pan. I never thought
> to double it and use a half sheet pan. Not sure of the dimensions, but
> maybe like a 15 x 10"?
>


half sheet pans are 18 x 13 usually.

On May 16, 7:53*pm, ImStillMags > wrote:
> On May 16, 4:38*pm, notbob > wrote:
>
> > I'm making Betty Crocker lemon squares. *It calls for two eggs:
>
> I will put my lemon bars up against anybody else's. * I do think they
> are just the best.
>
> http://www.hizzoners.com/recipes/coo...144-lemon-bars

Wow - do those look wonderful.. Could I use a glass 13 inch baking
dish? I also have a 13 inch aluminum too.

Kalmia wrote:

> > I will put my lemon bars up against anybody else's. * I do think they
> > are just the best.
> >
> > http://www.hizzoners.com/recipes/coo...144-lemon-bars
>
> Wow - do those look wonderful.. Could I use a glass 13 inch baking
> dish? I also have a 13 inch aluminum too.

That recipe is for a half-sheet pan, which is usually about 12 x 18.
If your pan is 9 x 13, cut the recipe in half.

Also, I'd recommend a little molasses in the crust, and some ginger or
allspice in the filling.

On 2012-05-17, Judy Haffner > wrote:

> If you want to save yourself some stress, next time you go to the
> grocery store pick up a box of Krustez Lemon Bar mix. My daughter made
> them and brought a couple over for me to taste, and dang! they are GOOD,
> and especially for a mix.

I can't argue that, Judy. That dang Krustez LB mix is what got me
hooked on lemon bars, again. Only one problem. That dang mix costs
over $4.50 at our local sprmkt! This a Kroger chain which has the
lowest prices in the area.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

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.

Christine Dabney wrote:
> On 17 May 2012 20:31:52 GMT, notbob > wrote:
>
>
>> Ooh! More gadgets. I wasn't aware they even made a square springform
>> pan. Cool! OTOH, I can't see the point. Not only do I not want my
>> lemon squares to appear more attractive, I don't want anyone to know I
>> even made any. More fer me!
>>
>> BTW, Amazon has 'em fer as little as $15 (note other offerings):
>> http://tinyurl.com/7p3lbns
>>
>> nb (must not buy sq sprgfrm pan... must not buy sq sprgfrm pan....)
>
> They really do make life easier. However, I got along without them
> for years and years. I did buy both rectangular and square springform
> pans a few years ago. They really are nice.
>
> I hope you try these. Koko makes some good ones as well, but I don't
> have her recipe.
>
> Christine

Comparing the recipe that you posted and the one I just saw in
this thread, I do see that yours contains 3 times as much lemon
juice and the same amount of sugar. Soooooo... yum.

--
Jean B.

Ahem...no worries :-) I think our Crocker #2 recipe doesnt really make
bars, more like exquisite bites of a cross between poundcake and
cheesecake-the cream cheese really makes a difference. There is no lemon
curd jelly-like layer like I associate with powder sugar covered lemon
bars and there is no separate crust either-it all merges together during
baking and is utterly creamy yet chewy.

Since you asked...I have been trying to make(over) my coworker's recipe.
First I tried Splenda in a similar, but from scratch, internet
recipe-only I used bean flour instead. Consistency was ok, but the
citric sweetness just wasnt there-I think it was the Splenda.

I have now purchased a big bag of Stevia In The Raw plus the afore
mentioned (oops:Pillsbury) Moist Supreme Lemon Cake Mix. This will
comprise my next attempt.

According to the package there is one cup of supremely moist pudding in
the mix lol. The ingredient list is too long to list here :-) The entire
box is 420 carbs but her recipe makes 48 bites and with the stevia it
should be ok. Diabetic snacks are usually listed as 15 carbs.

On May 17, 5:38*pm, George M. Middius > wrote:
> Kalmia wrote:
> > > I will put my lemon bars up against anybody else's. * I do think they
> > > are just the best.
>
> > >http://www.hizzoners.com/recipes/coo...144-lemon-bars
>
> > Wow - do those look wonderful.. *Could I use a glass 13 inch baking
> > dish? I also have a 13 inch aluminum too.
>
> That recipe is for a half-sheet pan, which is usually about 12 x 18.
> If your pan is 9 x 13, cut the recipe in half.
>
> Also, I'd recommend a little molasses in the crust, and some ginger or
> allspice in the filling.

As George said, cut the recipe in half if you use a smaller pan.

sorry, George, but molasses in the crust and ginger or allspice in the
filling would change them so much they wouldn't be 'lemon bars'
anymore.

Also, I really like the Tropical version with the coconut in the
filling. They are yummy.

On 2012-05-18, ImStillMags > wrote:

> sorry, George, but molasses in the crust and ginger or allspice in the
> filling would change them so much they wouldn't be 'lemon bars'
> anymore.

Agreed. OTOH, I think I'll try jes a tad of cardamom. It can be
an extremely subtle addition, specially in sweets. Took me a long
time to discover it was cardamom I was tasting in my fave baklava.

> Also, I really like the Tropical version with the coconut in the
> filling. They are yummy.

That sounds great.

nb



--
vi --the heart of evil!
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ImStillMags wrote:

> > Also, I'd recommend a little molasses in the crust, and some ginger or
> > allspice in the filling.

> sorry, George, but molasses in the crust and ginger or allspice in the
> filling would change them so much they wouldn't be 'lemon bars'
> anymore.

Oh yeah? Well, just to show you, I'm going to make some MY way, and
everybody will love them. So there!

> Also, I really like the Tropical version with the coconut in the
> filling. They are yummy.

That sounds good. Is that one posted on the same site?

ImStillMags wrote:

> Also, I really like the Tropical version with the coconut in the
> filling. They are yummy.

Never mind, I saw it this time.

On 5/18/2012 4:19 PM, sf wrote:

> Still hoping that Rainbow can find a good source for Fiore de Sicilia,
> because they'd sell it for half the price of King Arthur (and it's
> local, so no shipping).
>
I made a pound cake yesterday, using fiori di Sicilia - it tasted
lovely! And I only used 1/4 teaspoon of the stuff.