In article >,
Nancy Young > wrote:
>Charlotte L. Blackmer wrote:
>> In article >,
>> Nancy Young > wrote:
>
>>> The lemon layer calls for 3/4 cup of sugar, I wonder if the amount
>>> could be reduced with no bad effects.
>>
>> If you are using Meyer lemons - definitely cut the sugar down. I
>> tend to use the same measures, but visibly scant the filling. And if
>> it's something like "1 cup plus one tablespoon" I don't add the TBS.
>
>I'll probably use less next time. Also, I forgot that I have lemon
>extract, that might find its way in somehow. Thanks.

I'm not sure of the difference between lemon extract and pure lemon oil,
but if you can find the latter (Boyajian is one maker), it is REALLY
AWESOME. It's a good sub or addition to zest. I made some sugar cookies
once with it and some zest that were to. drool. for. You can get it in 1
oz bottles - it's something you don't need a lot of.

(Seriously, I can take or leave chocolate, but I will generally go for the
lemon dessert if offered.)

>> I love lemon bars!
>
>They're my new favorite! That was fun.

My current favorite recipe should be floating around the interwebs. Google
"Bakesale Betty's" lemon bars (which are actually based on a recipe by
Alice Medrich). When I plant my Meyer lemon tree, I hope to join Serene
as one of BSB's suppliers .

Charlotte
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