Sunday, June 12, 2011

Lemon Bars/Cookies

I had two rather large lemons in my Plow to Porch box and had no idea what to do with them. Thankfully, lots of the blogs that I follow posted lemon bar recipes right around that time, and I found an easy recipe in my trusty checkerboard cookbook (Better Homes & Gardens New Cookbook). While I loved how easy these were to whip up, and the flavor was pretty good, I wasn't very pleased with the texture of this bar. The shortbread crust had a nice flakey & crumbley texture, but the lemony filling baked up much quicker than the original recipe stated and I was left with almost a hard candy topping instead of the sweet soft curd like texture that I was expecting. The lemon bar tasted like a lemon flavored shortbread cookie. This is almost certainly not the recipe's fault, but my ridiculously tempermental oven's fault. I'm pretty sure the oven runs at least 25 degrees too hot, but if I try and lower the heat to compensate, that doesn't help much either. I've mentioned it to the owner of the apartment building in the hopes that she will replace the entire oven/stove unit (like she did with our awesome kitchen faucet!), but she's stated that the oven is a compact size that she can't find anywhere, and barring a complete kitchen remodel, we are out of luck until we move out of this joint. So, next time I get lemons, maybe I'll just make lemonade!

Lemon Bars (from Better Homes & Gardens Cookbook)
For Shortbread crust:
1/3 cup butter, softened
1/4 cup granulated sugar
1 cup All Purpose Flour

For Lemon topping
2 eggs
3/4 cup granulated sugar
2 Tbs All Purpose Flour
2 tsp finely shredded lemon peel
3 Tbs lemon juice
1/4 tsp baking powder

In Medium mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup granulated sugar and beat until combined. Beat in the flour until crumbly. Press mixture into the bottom of an ungreased 8x8x2" baking pan. Bake in a 350 degree oven for 15-18 minutes until just golden. Meanwhile, for filling, in small mixing bowl, combine eggs, 3/4 cup sugar, 2 Tbs flour, lemon peel, lemon juice and baking powder. Beat 2 minutes or until combined. Pour filling over baked crust. Bake 20 minutes or till lightly browned around edges and center is set (this took about 10 minutes for me, stupid oven). Cool on wire rack. If desired, sift powdered sugar over the top before cutting into squares. Makes about 20 bars

1 comment:

  1. Texture is pretty important to a cookie. Hope you can find a way to tweak them.