When Life Gives You Lemons Make Lemon Bars.
I think I mentioned I had had a baking failure this week, and how wounded I was. I anguished deliberated all day on how to save my dry lemon cookies. In an effort to salvage my efforts I decided to make lemon bars. I only made a half-batch because if I failed again I did not want to waste any more ingredients on a recipe gone bad.
I took those lemony, dry cookies and threw them in my food processor with two tablespoons of melted butter. I coaxed them down in an 8-inch square pan. I implemented Lidi from HotSpicyandSkinny’s tip when she makes tortillas. I placed the crumbs into a pan that I lined with parchment. I placed a piece of wax paper over the crumbs, then a clear bowl on top and gently pressed down – the clear bowl lets you see what you are doing – I took a small measuring cup and worked the crumbs up in the corners. This works so much better than using my hands to even out the crumbs. Before my crust was uneven, it would be thick on one end and skimpy on the other. I now use this tip a lot.
I preheated the oven to 325° F. Usually you bake at 350, but since it is an egg mixture I thought the filling would be more tender under a more gentle heat. I mixed up the filling and poured it over the cookie crumbs. I set the timer for 20 minutes – then checked it. It was still a little soft in the middle so I gave it 2 more minutes and took it out. Don’t over bake, Jacques Pépin said it will cause the (eggs) protein to be rubbery.
After it cooled I dusted it with powdered sugar and garnished with strawberries, but blueberries would also go well with lemon.
I am feeling better about myself. I think this was a successful recipe rescue. I think these bars would be great on the Easter Buffet, or take them with you if you are going to a friends or family.
Thanks Jacques Pépin for warning me not to cook egg custards at too high heat. Thanks Lidi again for the great “smooshing dough” tip. My crusts are always perfect now.
- Crust:
- 1½ cup butter cookie, or ginger snap crumbs
- 2 tablespoons melted butter
- Filling
- ¾ cup sugar
- zest of one lemon
- 4 oz. of cream cheese
- 1 whole egg and 1 egg white
- 4 tablespoons of lemon juice
- 1 teaspoon vanilla
- Pinch of salt.
- 2 tablespoons of flour
- Powdered sugar to dust top after cooled.
- Mise en place ~ Gather all ingredients
- Bring all ingredients to room temperature
- Preheat oven - 325°F
- Line 8-inch pan with parchment
- In a food processor whiz cookies into crumbs or place in a large baggie and roll over them with a rolling pin. Add melted butter; mix
- Press crumbs in bottom of pan; set aside
- In a food processor or mixer whiz sugar and zest until well blended.
- Add cream cheese
- Add one whole egg and one egg white
- Add lemon juice, vanilla
- Add flour, salt
- Bake about 18 - 22 minutes or until filling is lightly set.
- Dust top with powdered sugar after cooled.
- Garnish with strawberries or blue berries.
I am taking this to
debra@ HOMESPUN says
My sister’s mil always has lemon bars on her cookie tray at Christmas. You now have me craving them and about 10 other cookie varieties, lol! 🙂
Ms. Lemon says
Please have these during the holiday. They go together so easily. Thank you for visiting.
Miz Helen says
We love Lemon Bars and these look delicious. Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
Ms. Lemon says
Thank you for visiting. I hope you will try them.
The Café Sucré Farine says
These look and sound fabulous. Wish I had them to share for my Easter celebration!
Ms. Lemon says
Chris, Thank you so much for visiting. This did turn out to be a good save.
Kiran @ KiranTarun.com says
I had a lot of baking failures in my repertoire — and this looks like a great save!! Lovely lemon bars 🙂
MariaElena says
I have always loved lemon bars! Great recipe! I have a new weekly link party which is live now and I would love if you stop by and link up this wonderful post! Hope to see you there! http://mariaelenasdecor.blogspot.com/ Hugs, Maria
Kitty says
Your lemon bars look luscious! I’m swooning over the strawberry plate that you have pictured! I love anything with berries.
Ms. Lemon says
Thank you for visiting. I bought the plate along with a lemon, an orange, and a bunch of grapes. When I was at the market and the strawberries were smelling so good I just knew where they belonged.
Marty@A Stroll Thru Life says
These sound delicious. Hugs, Marty
Ms. Lemon says
Thank you Marty for visiting. They went pretty fast so that was kind of a sign they pasted the test.
The Tablescaper says
I love Lemon Bars and these look great!
Wonderful having you at Seasonal Sundays.
– The Tablescaper
lisa@cookingwithcurls says
I love how you keep going and make it work! I would have just crumbled them over ice cream and been done with them:)
Ms. Lemon says
Now why did I not think of that? They really did make a lemony crust.
Savannah says
What a great way to save your lemon cookies. I am glad you linked up with us at Hammock Tracks. A lemon link up is perfect for your website! I have pinned your recipe.
Ms. Lemon says
Thank you. I feel compelled to save a fail.
Lidi says
How funny… I came here looking for a good lemon bar recipe because I figured that you would have an amazing one. And then I saw my name 🙂 And what’s even funnier is that it would never have occurred to me to use the tortilla trick on this crust.
Anyways, I can’t wait to try this recipe out!
Ms. Lemon says
I hope you like them. I think they are worth making. Also, I think because I lowered the temperature the custard part did not get rubbery.
rattlebridge farm says
I have a weakness for lemon bars–they create an instant smile. (Your link wasn’t working over at Inlinkz, but after a bit of tinkering, it seems to be fine. I’ll check again tomorrow.)