Lemon Bar problem

[robinz]

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.

 

[jkath]

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.

 

[robinz]

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.

 

[letscook]

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.

 

[Gretchen]

For glass pans, decrease the temp 25*.

 

[robinz]

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?

 

[AllenOK]

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.

 

[Gretchen]

What Allen said. It is a long time "rule".