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Old 03-05-2006, 10:11 PM   #1
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Lemon Bar problem

I have this really great recipe for lemon bars. I bake them in a 9x13 pyrex. The problem is that about 1/4 of an inch around the edge is hard and chewy. Should I be baking these in something made of a different material? The middle is really very good but I would like to solve this problem. Could it be the oven is to hot? I'm having a new stove/oven delivered on Tues. One of the many reasons for the new one was because the temp was off and I'm not sure it was off a consistant amount.

Don't know if it matters but here is the recipe


crust:
2 Cups flour
1 Cup butter
1/2 Cup powdered Sugar

Mix well and pack into a 9x13 pan and bake 20 min. at 350

4 eggs
2 Cups granulated Sugar
6 Tbsp. lemon juice
4 Tbsp flour
1 tsp baking powder

Pour topping over crust and bake an additional 25 min. Sprinkle with powdered sugar. When cool cut into bars.

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Old 03-05-2006, 10:30 PM   #2
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I'd try them in a metal pan and see what results you get. I love pyrex baking ware for casseroles, but when I bake a loaf cake in metal and one in pyrex, I tend to have better baking quality from the metal pan.
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Old 03-06-2006, 01:32 AM   #3
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Not a bad idea. I found a recipe over at CI and they show using parchment paper under their recipe. I may try that also. Although I won't be trying anything till they install my new stove. :)
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Old 03-06-2006, 07:04 AM   #4
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I have that same recipe and always baked it a glass dish with out problems. I found not packing the crust down to much works good. Also I put strips of al. foil around the edges like you would on a pie crust. Or line the dish with parchment paper an leave extra on the edges to fold over. I love this recipe. It is a refreshing dessert.
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Old 03-06-2006, 07:20 AM   #5
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For glass pans, decrease the temp 25*.
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Old 03-06-2006, 08:02 AM   #6
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Gretchen, have you found that the be true when ever you bake anything in glass or do you think for just this type of recipe?
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Old 03-06-2006, 08:40 AM   #7
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Glass dishes tend to cook the foods about 25*F hotter than the indicated temperature.

I have yet to get an oven that actually cooked at the indicated temperature. That's probably because I always have a pizza stone in the oven to regulate the temperature a bit. I always keep an oven thermometer in my oven, so I know if the oven is off, then I adjust accordingly.
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Old 03-06-2006, 09:46 AM   #8
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What Allen said. It is a long time "rule".
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