Lemon Bars

[Alix]

I bet it would be yummy as orange bars. I would try with lime too.

 

[DietitianInTraining]

Sorry... but I have a stupid question... Whats lemon zest?

 

[DietitianInTraining]

Sorry, I have another question, lol... Is icing sugar the same thing as powdered sugar?

 

[Andy M.]

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.

 

[DietitianInTraining]

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....

 

[Andy M.]

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.

 

[DietitianInTraining]

Okay.. My cheese grater has different sized holes on each side... I'll use the side with the teenie tiny holes... Thanks!

 

[GB]

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.

 

[Constance]

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!

 

[~emz~]

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?

 

[Andy M.]

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?

Yes. This recipe has you add the zest. The zest provides an excellent sharp, tart lemon flavor you can't get from the juice alone. I don't think there is a quick substitute, just make it without the zest.

 

[sarah]

great recipe

i made these today and was glad with the discovery.this is a unique recipe,thanks very much alix.i was feeling lazy so didnt add the lemon zest,but i will next time as i'm sure they will be even tastier then.the only modification i plan to do the next time is,to use a little less sugar.i thought they were a bit too sweet.but great recipe that i know i will make again and again and again.

 

[DietitianInTraining]

My husband thought that they were super sweet too. I didnt think they were *too* sweet, but might add a little less sugar next time also. They were still fabulous!!!

 

[COOK BOOK]

This is the first participation in the Forum and I thank you for the recipe

 

[lovestoeat]

sounds wonderful

sounds wonderful!

 

[Miandoria]

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)


Hi...how much lemon zest do you use? Is it 1 tablespoon plus 1 teaspoon, or the zest of 1 lemon plus 1teaspoon, or 1 plus one half teaspoons....or am I thinking about lemon too much??

 

[Alix]

You're thinking too hard. LOL, it is one large teaspoon. Really though, I just toss in whatever I want. I like LOTS of zest though.

 

[jessdalina]

This recipe sounds like a great foundation for exchanging lemons for oranges. Thanks!!

 

[philso]

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)


Hi...how much lemon zest do you use? Is it 1 tablespoon plus 1 teaspoon, or the zest of 1 lemon plus 1teaspoon, or 1 plus one half teaspoons....or am I thinking about lemon too much??

Miandoria, "1+ tsp lemon zest" would most likely mean "one teaspoon plus a little" as in "1 rounded teaspoon" or "1 heaping teaspoon".

 

[ChefJune]

I'll have to make those just for myself, since no one here care for lemon. Sounds very good and easy - thanks for the recipe Alix !!

I'll come over and help you eat them, Barb. I love lemon bars!