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Old 02-16-2008, 09:59 AM   #21
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I bet it would be yummy as orange bars. I would try with lime too.
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Old 02-21-2008, 08:40 PM   #22
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Sorry... but I have a stupid question... Whats lemon zest?
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Old 02-21-2008, 08:44 PM   #23
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Sorry, I have another question, lol... Is icing sugar the same thing as powdered sugar?
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Old 02-21-2008, 08:49 PM   #24
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Quote:
Originally Posted by beginner_chef View Post
Sorry... but I have a stupid question... Whats lemon zest?

Not a stupid question.

It's the yellow outer skin of the lemon. It is usually removed with a zester tool or a microplane grater. It's important to use only the yellow part of the skin and not the white pith underneath. The pith is bitter.

Icing sugar is powdered sugar. It's typically called icing sugar in Britain and Australia (and other countries).

Now that you know, you'll be expected to answer the question the next time it's asked.
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Old 02-21-2008, 08:52 PM   #25
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lol Thanks Andy. I'll be sure to do that!!

Is there any way i could use my cheese grate for that? I don't have a zester or microplane tool....
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Old 02-21-2008, 08:55 PM   #26
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It has to be a fine grater such as one you would use for parmesan cheese, not a large hole one that you would use for shredded cheddar or mozzarella.
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Old 02-21-2008, 08:57 PM   #27
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Okay.. My cheese grater has different sized holes on each side... I'll use the side with the teenie tiny holes... Thanks!
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Old 02-21-2008, 09:00 PM   #28
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You can also use a vegetable peeler to peel strips, just make sure not to peel too deep. Then use a knife to mince it up real fine.
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Old 02-21-2008, 09:00 PM   #29
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Quote:
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2 cups flour
1 cup cold butter
1/2 cup icing sugar

Buzz in food processor till consistency of coarse cornmeal. Press into a 9x13 pan. Bake for 15-20 minutes in a 350 oven.


4 beaten eggs
2 cups sugar
8 tbsps lemon juice (120 ml)
1+ tsp lemon zest
1 tsp baking powder
4 tbsp flour (60 ml)

Mix eggs, sugar, add lemon juice, zest and baking powder, stir gently. Add flour and mix thoroughly. Pour mixture on cooked base and return to oven for 30-35 minutes. Sprinkle with icing sugar when cooled.
That reminds me of my mom's lemon sours, except she put coconut in the filling, and used a glaze instead of the powdered sugar on top.
I'm not fond of coconut, but in this recipe, it just adds a nice chewy texture.
They were delicious, as I'm sure yours are!
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Old 02-21-2008, 09:15 PM   #30
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Okay, sorry to sound stupid, and redundant, but you do use the lemon zest right? And if I don't have any, what could I subsitute it with?
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