I use Paula Deen's Lemon Bars recipe here.
Notes:
I use powdered sugar for all sugar called for. The first time I made them I did this by accident and didn't like them as much when I made them a second time with the types of sugar she calls for.
I cut back on the crust. It's just gets a bit to thick.
I don't know if this is general knowledge, but I've learned you have to cool lemon bars completely at room temperature. I tried putting them in the fridge once to speed it up and that's no good. Eating them before they've cooled also doesn't work. You really have to wait about 3 hours for them to be perfect. I've made this recipe a lot...can you tell?
Notes:
I use powdered sugar for all sugar called for. The first time I made them I did this by accident and didn't like them as much when I made them a second time with the types of sugar she calls for.
I cut back on the crust. It's just gets a bit to thick.
I don't know if this is general knowledge, but I've learned you have to cool lemon bars completely at room temperature. I tried putting them in the fridge once to speed it up and that's no good. Eating them before they've cooled also doesn't work. You really have to wait about 3 hours for them to be perfect. I've made this recipe a lot...can you tell?
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