February 1, 2010

Ummm…Lemon Bars!


Lemon Bars, Oh Lemon Bars – I love lemon bars…Actually this was not my favorite recipe.
The Crust: I put pinenuts in the crust as suggested. I didn’t like the texture of them in the crust, but I liked the flavor they added. Next time, I think I’ll lightly toast and then chop finely.
The Filling: I thought the filling was too “custardy.” Perhaps too many eggs? I prefer Emeril Lagasse’s filling:
4 large eggs
1 1/2 cups granulated sugar
2/3 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon baking powder
Pinch salt
My next lemon bars will be a combination: this crust + Emeril’s filling!

5 comments:

  1. 一個人的際遇在第一次總是最深刻的,有時候甚至會讓人的心變成永遠的絕緣。.........................

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  2. 來問個安,誰不支持這個部落格,我咬他.........................

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  3. I'll have to try Emeril's filling!

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  4. I agree that this filling is much more creamy than most lemon bars... I do prefer something more like Emeril's recipe you listed above. I processed the pine nuts before I added them to the crust and really liked. it. The flavor was more consistent and did not change the nice texture of the shortcrust. Pretty Squares!

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  5. I'll have to try Emeril's. The curd-like tartine filling was nice, but we still have a half a pan sitting in the fridge because they are too sweet ot finish.

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