When I was a kid, most of my friends liked chocolate chip cookies. I was the odd one out because I always preferred lemon bars. I would do anything to get my hands on lemon bars right out of the oven. In this article, you'll find 10 great baking tips.
When making lemon bars I pay close attention to the size of the pan called for because it's very important not to go against the recipe. Any variations in baking pan size will throw off baking times and will affect the texture of the lemon bars. For example, if the pan is too large the dough will dry out and the bars will be too thin. On the contrary, if the pan is too small the lemon bars will become gummy in the center or more cakey than they should be.
If you are worried about the bars sticking to the pan, you can line the baking pan with heavy duty aluminum foil to insure easier removal later and you'll be glad you did because it's a pain trying to get some baked goods out of the pan in a pretty manner. You can also use butter to grease up the baking pan. Just be sure to use a lot of butter to grease the pan.
Everybody wants lemon bars that are pretty just like in the magazines. For bars that you can boast of and pretty enough to package up and give away, use a large sharp chef's knife to trim away the outer dry edges of the bars before cutting them, wiping the blade clean with a damp towel after each cut will help keep them pretty. Follow this tip and you'll be happy with the results.
Avoid using whipped margarine or any product labeled "spread" in your lemon bars, the results will be awful. Be sure not to over-mix the dough because this would be disastrous. Too much handling will develop the gluten in the flour producing tough bar cookies. If you handle the bars with care, the results will be a pretty and delicious lemon bar. - 30241
When making lemon bars I pay close attention to the size of the pan called for because it's very important not to go against the recipe. Any variations in baking pan size will throw off baking times and will affect the texture of the lemon bars. For example, if the pan is too large the dough will dry out and the bars will be too thin. On the contrary, if the pan is too small the lemon bars will become gummy in the center or more cakey than they should be.
If you are worried about the bars sticking to the pan, you can line the baking pan with heavy duty aluminum foil to insure easier removal later and you'll be glad you did because it's a pain trying to get some baked goods out of the pan in a pretty manner. You can also use butter to grease up the baking pan. Just be sure to use a lot of butter to grease the pan.
Everybody wants lemon bars that are pretty just like in the magazines. For bars that you can boast of and pretty enough to package up and give away, use a large sharp chef's knife to trim away the outer dry edges of the bars before cutting them, wiping the blade clean with a damp towel after each cut will help keep them pretty. Follow this tip and you'll be happy with the results.
Avoid using whipped margarine or any product labeled "spread" in your lemon bars, the results will be awful. Be sure not to over-mix the dough because this would be disastrous. Too much handling will develop the gluten in the flour producing tough bar cookies. If you handle the bars with care, the results will be a pretty and delicious lemon bar. - 30241
