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!
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!
I'll have to try Emeril's filling!
ReplyDeleteI 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!
ReplyDeleteI'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.
ReplyDelete