Charlotte L. Blackmer wrote:
> In article >,
> Nancy Young > wrote:
>> gloria.p wrote:
>>> On 3/27/2011 4:36 PM, Nancy Young wrote:
>>>> I've never had a lemon bar, but whenever I've seen a picture
>>>> of them they look *really* good. USA Today magazine had a
>>>> recipe so I went for it. Really easy and boy, they're as delicious
>>>> as I thought they would be.
>>>>
>>>> Not being a baker, the recipe looked pretty foolproof for me, and
>>>> there was a video to really seal the deal.
>>>>
>>>>
>> "http://www.usaweekend.com/article/20110325/FOOD04/103270307/Recipe-Luscious-Lemon-Bars"
>>>> or
>>>>
>>>> http://preview.tinyurl.com/45ogvok
>>> I saw that recipe and cut out the page. It did sound good.
>>>
>>> When I was a kid the bakery made lemon squares with a flaky, delicate
>>> top and bottom crust and a filling like lemon meringue pie.
>>> They were delicious and I don't remember them being as sweet
>>> as lemon bars.
>> 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 love lemon bars!
>
> Charlotte

I find Meyer lemons to have a medicinal taste, which I don't like.
That is odd, because I do occasionally use kencur (sp? oddly
enough, I do remember the Dutch spelling...).

--
Jean B.