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.
- 1½ cup butter cookie, or ginger snap crumbs
- 2 tablespoons melted butter
- 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