lemon bar help?

Discussion in 'Pastries & Baking' started by chalkdust, Dec 13, 2009.

  1. chalkdust

    chalkdust

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    I need to locate this wonderful recipe for lemon bars.

    it is possible that it is form an ancient bon appetit magazine

    it featured and eggless lemon custard as the filling, slightly translucsent, like a lemon curd

    the crust was like a short breat pastry crust

    they were great!
     
  2. boar_d_laze

    boar_d_laze

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  3. mezzaluna

    mezzaluna

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    (emphasis is mine)

    The recipe I use (my rabbi gave it to me years ago) also contains eggs. Not being trained on a lot of kitchen chemistry, I don't know how you could make a lemon curd without eggs. I'd love to know, though; tapioca powder or some other starch, perhaps?
     
  4. boar_d_laze

    boar_d_laze

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    Y'know I'd swear that Bon Appetit recipe didn't have eggs when I linked to it. Dybbuks, you think?

    BDL
     
  5. chalkdust

    chalkdust

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    thanks!!!!


    by the way

    i meant to say MILKLESS!
     
  6. mezzaluna

    mezzaluna

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    Milkless!

    Well, here's the recipe I use:

    LEMON SQUARES

    Crust
    1 cup margarine
    1 cup powdered sugar
    2 cups all-purpose flour
    Pinch of salt

    Blend with pastry blender or with fingers. Pat into a 10”x15” jelly roll pan. Bake 20 minutes at 350F.

    Topping
    4 eggs
    2 cups sugar
    6 tablespoons fresh lemon juice
    1 tablespoon lemon rind, finely grated
    6 tablespoons flour

    Beat eggs slightly; whisk with remaining ingredients. Spread over crust and bake 25 minutes more. Cool; cut into squares. Dust with powdered sugar.

    The bars freeze well.