I made lemon bars
 

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 used Meyer lemons. I'm thinking it might be nice to bring these
at Easter.

nancy

I made lemon bars
 

On Mar 27, 6:36*pm, "Nancy Young" > wrote:
> I've never had a lemon bar, but whenever I've seen a picture
> of them they look *really* good.

My version first arrived at our table circa 1960 in a Betty Crocker
cookbook....gawd...they are good! I hope you enjoyed them. I have
even substituted orange juice, lime juice and cranberry juice. So
Good and SO EASY.

I made lemon bars
 

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 used Meyer lemons. I'm thinking it might be nice to bring these
> at Easter.
>


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.

gloria p

I made lemon bars
 

Mr. Bill wrote:
> On Mar 27, 6:36 pm, "Nancy Young" > wrote:
>> I've never had a lemon bar, but whenever I've seen a picture
>> of them they look *really* good.
>
> My version first arrived at our table circa 1960 in a Betty Crocker
> cookbook....gawd...they are good! I hope you enjoyed them.

I really did, they are even better than I expected. What took me
so long.

> I have
> even substituted orange juice, lime juice and cranberry juice. So
> Good and SO EASY.

That's what made me go for it, not only did they have very few
ingredients, but it looked super easy. And it was! Thanks for
the other ideas.

nancy

I made lemon bars
 

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.

nancy

I made lemon bars
 

On Sun, 27 Mar 2011 19:12:27 -0400, "Nancy Young"
> wrote:

> I really did, they are even better than I expected. What took me
> so long.

It's hard to find a lemon bar recipe you like, at least it is for me.
Congratulations!

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

sf wrote:
> On Sun, 27 Mar 2011 19:12:27 -0400, "Nancy Young"
> > wrote:
>
>> I really did, they are even better than I expected. What took me
>> so long.
>
> It's hard to find a lemon bar recipe you like, at least it is for me.
> Congratulations!

Thanks! I guess I was lucky the first time I tried.

nancy

I made lemon bars
 

sf wrote:
> On Sun, 27 Mar 2011 19:12:27 -0400, "Nancy Young"
> > wrote:
>
>> I really did, they are even better than I expected. What took me
>> so long.
>
> It's hard to find a lemon bar recipe you like, at least it is for me.
> Congratulations!
>

Why? My problem is that I like things on the tart side. If I
ever make them again, I'd throw in some True Lemon.

I made lemon bars
 

On Tue, 29 Mar 2011 21:10:00 -0400, "Jean B." > wrote:

> sf wrote:
> > On Sun, 27 Mar 2011 19:12:27 -0400, "Nancy Young"
> > > wrote:
> >
> >> I really did, they are even better than I expected. What took me
> >> so long.
> >
> > It's hard to find a lemon bar recipe you like, at least it is for me.
> > Congratulations!
> >
>
> Why? My problem is that I like things on the tart side. If I
> ever make them again, I'd throw in some True Lemon.

Why what? I like mine on the tart side too, that's why I said
congratulations. I haven't found one that I like yet and I'm not
going to use anything that I didn't squeeze out of a lemon. If I'm
going to do that, I might as well stick with commercial lemon bars.

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

sf wrote:
> On Tue, 29 Mar 2011 21:10:00 -0400, "Jean B." > wrote:
>
>> sf wrote:
>>> On Sun, 27 Mar 2011 19:12:27 -0400, "Nancy Young"
>>> > wrote:
>>>
>>>> I really did, they are even better than I expected. What took me
>>>> so long.
>>> It's hard to find a lemon bar recipe you like, at least it is for me.
>>> Congratulations!
>>>
>> Why? My problem is that I like things on the tart side. If I
>> ever make them again, I'd throw in some True Lemon.
>
> Why what? I like mine on the tart side too, that's why I said
> congratulations. I haven't found one that I like yet and I'm not
> going to use anything that I didn't squeeze out of a lemon. If I'm
> going to do that, I might as well stick with commercial lemon bars.
>
Take a look at True Lemon, even if you don't buy it. It is very
useful, IMO, because you get the natural lemon flavor when you
can't add more liquid. (Sure, I'd use lemon juice first.)

--
Jean B.

I made lemon bars
 

Stu wrote:
> On Tue, 29 Mar 2011 21:10:00 -0400, "Jean B." > wrote:
>
>> sf wrote:
>>> On Sun, 27 Mar 2011 19:12:27 -0400, "Nancy Young"
>>> > wrote:
>>>
>>>> I really did, they are even better than I expected. What took me
>>>> so long.
>>> It's hard to find a lemon bar recipe you like, at least it is for me.
>>> Congratulations!
>>>
>> Why? My problem is that I like things on the tart side. If I
>> ever make them again, I'd throw in some True Lemon.
>
> Zest a lemon, throw some zest in the bars. I use a ginger grater to zest for
> lemon pie (much finer), why should lemon bars be any different?

Well, True Lemon would be in addition to fresh lemon juice and zest.

--
Jean B.

I made lemon bars
 

On Thu, 31 Mar 2011 22:38:24 -0400, "Jean B." > wrote:

> Take a look at True Lemon, even if you don't buy it. It is very
> useful, IMO, because you get the natural lemon flavor when you
> can't add more liquid. (Sure, I'd use lemon juice first.)

Okay, I'll see if I can find it.

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

On Fri, 01 Apr 2011 18:35:44 -0400, "Jean B." > wrote:

> LOL! I remember trying to make nonsweet lemon cookies. That was
> before True Lemon came out. I keep intending to try to do this
> again, but now I shouldn't be eating useless calories--or so I say.


:) I'm convinced! What part of the grocery store should I look in
for that product? Am I wrong? It looks like it's dry and in packets.

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

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 made lemon bars
 

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 love lemon bars!

They're my new favorite! That was fun.

nancy

I made lemon bars
 

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
--

I made lemon bars
 

Charlotte L. Blackmer wrote:

> Nancy Young > wrote:

>> 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.

That would be right up my alley. If I make something lemon, I want it
to be *really* lemony. I'm not subtle like that.

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

It's so refreshing. Not saying I don't love a good chocolate dessert,
too.

> 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 ;).

I will google it. I just picked up some lemons and saw that the
Meyer lemons they have remaining look a little peaked, so next
time I make lemon bars, it will be with actual lemons.

nancy

I made lemon bars
 

sf wrote:
> On Fri, 01 Apr 2011 18:35:44 -0400, "Jean B." > wrote:
>
>> LOL! I remember trying to make nonsweet lemon cookies. That was
>> before True Lemon came out. I keep intending to try to do this
>> again, but now I shouldn't be eating useless calories--or so I say.
>
>
> :) I'm convinced! What part of the grocery store should I look in
> for that product? Am I wrong? It looks like it's dry and in packets.
>
You are right. Here, it may be found in the baking area or the
tea area. It can be hard to find. BTW, I don't like the lime as
much. (It seems sweet to me.) And haven't really assessed the
orange. Actually, when I am smart, I will carry some packets with
me, so if something is too sweet for me, I can sprinkle some True
Lemon on it. I sound like an ad, but I have been using this
product pretty much since it came out. Last use was last
night.... I was making some muffins and didn't want to put glaze
on top, so I boosted the zest and juice with some packets of True
Lemon.

--
Jean B.

I made lemon bars
 

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.

I made lemon bars
 

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

Or lemon oil!

--
Jean B.

I made lemon bars
 

Charlotte L. Blackmer wrote:
> 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

YES! I was wondering WHY I forgot to add some to my muffins. In
fact, I also speculate the the secret to some cranberry muffins
that I find in Cambridge is Boyajian's orange oil.

--
Jean B.

I made lemon bars
 

I made lemon bars
 

On Sat, 02 Apr 2011 17:10:10 -0700, wrote:

> The True Lemon I have is granulated.

Thanks - what do you think of it? Do you think it will work to make
lemon bars more lemony?

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

On Sun, 03 Apr 2011 14:26:26 -0400, "Jean B." > wrote:

> You are right. Here, it may be found in the baking area or the
> tea area. It can be hard to find.

Thanks, Jean... I'll look/ask for it and see if I can turn any up. I
won't be on a mission, but I'll ask at my regular haunts if I remember
while I'm there.

> BTW, I don't like the lime as
> much. (It seems sweet to me.) And haven't really assessed the
> orange.

Aha, thanks! I was wondering how good the other flavors were. I'll
stick with lemon, if/when I find it. :)

> Actually, when I am smart, I will carry some packets with
> me, so if something is too sweet for me, I can sprinkle some True
> Lemon on it. I sound like an ad, but I have been using this
> product pretty much since it came out. Last use was last
> night.... I was making some muffins and didn't want to put glaze
> on top, so I boosted the zest and juice with some packets of True
> Lemon.

I want to make lemon poppy seed muffins again. The last time was
*very* good, but it sounds like they'd be even better if I can find
some True Lemon to add.

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

sf wrote:
> On Sun, 03 Apr 2011 14:26:26 -0400, "Jean B." > wrote:
>
>> You are right. Here, it may be found in the baking area or the
>> tea area. It can be hard to find.
>
> Thanks, Jean... I'll look/ask for it and see if I can turn any up. I
> won't be on a mi

You should succeed, I think.

>
>> BTW, I don't like the lime as
>> much. (It seems sweet to me.) And haven't really assessed the
>> orange.
>
> Aha, thanks! I was wondering how good the other flavors were. I'll
> stick with lemon, if/when I find it. :)
>
>> Actually, when I am smart, I will carry some packets with
>> me, so if something is too sweet for me, I can sprinkle some True
>> Lemon on it. I sound like an ad, but I have been using this
>> product pretty much since it came out. Last use was last
>> night.... I was making some muffins and didn't want to put glaze
>> on top, so I boosted the zest and juice with some packets of True
>> Lemon.
>
> I want to make lemon poppy seed muffins again. The last time was
> *very* good, but it sounds like they'd be even better if I can find
> some True Lemon to add.
>

The BEST such muffins I ever had were made by my then very young
daughter and her stepmother. I have tried to replicate them many
times. They were supposed to be a Williams-Sonoma recipe, but I
obviously haven't found the right one--or they had been tinkered with.

I won't offer MY recipe because it was not stellar. I am trying
to make more healthful muffins, so perhaps I need say no more. I
have used some of these recipe in the past, but now they are not
coming out right. Is it my new oven? The BP? My switch to
more-healthful brands?

--
Jean B.

I made lemon bars
 

On Sun, 03 Apr 2011 15:32:56 -0400, "Jean B." > wrote:

> I won't offer MY recipe because it was not stellar. I am trying
> to make more healthful muffins, so perhaps I need say no more. I
> have used some of these recipe in the past, but now they are not
> coming out right. Is it my new oven? The BP? My switch to
> more-healthful brands?

I read your other post and I'd be tempted to blame the oven although
it's easier to blame the baking powder and easier to fix if that's the
culprit. How does your oven work otherwise? Does it roast the way
you expect?

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

On Sun, 03 Apr 2011 14:34:43 -0400, "Jean B." > wrote:

> Charlotte L. Blackmer wrote:
> >
> > 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
>
> YES! I was wondering WHY I forgot to add some to my muffins. In
> fact, I also speculate the the secret to some cranberry muffins
> that I find in Cambridge is Boyajian's orange oil.

Holey Moley, I just looked up that stuff. $12.95 for 1oz and $17-18
for 5oz.

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

On Sun, 03 Apr 2011 14:32:54 -0400, "Jean B." > wrote:

> 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...).

Medicinal? I've heard that too much bay leaf can taste medicinal, but
this is a first for Meyer lemons. Maybe they're sprayed with
something weird that changed the taste.

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

In article >, Jean B. > wrote:
>Charlotte L. Blackmer wrote:
>> In article >,
>> Nancy Young > wrote:
(prev. discussion of lemon bars snipped)

>>> 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!
>>
>I find Meyer lemons to have a medicinal taste, which I don't like.

Interesting. I haven't heard that before. Do the ones you get have a
perfumed scent? (I get backyard Meyers - they grow very well in this
area.)

> That is odd, because I do occasionally use kencur (sp? oddly
>enough, I do remember the Dutch spelling...).

Thanks for the tip about TrueLemon. I'll have to look at it. I keep my
lemon goods tart by cutting sugar and adding zest (or lemon oil) but it's
always nice to have extra options.

Did I say that I LOVE LEMON DESSERTS? :)

(Nancy - I keep my Meyers in the fridge. My Eureka lemons are ok out of
it but the Meyers are, IME, more perishable.)

Charlotte
--

I made lemon bars
 

On Mon, 4 Apr 2011 00:24:16 +0000 (UTC), (Charlotte L.
Blackmer) wrote:

>Did I say that I LOVE LEMON DESSERTS? :)

Do you have Dorie Greenspan's Baking: From My Home to Yours?

If so, there is a tart in there, that she got from Pierre Herme. A
Lemon Cream Tart, that is a variation on Lemon Curd...but even better.
NOT Lemon Curd, but almost a cross between a chiffon/lemon curd. Hard
to explain..but OHSOGOOD.

Christine

I made lemon bars
 

On 3/27/2011 6:36 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 used Meyer lemons. I'm thinking it might be nice to bring these
> at Easter.
>
> nancy

Yum! I love lemon bars, though I rarely eat desert.

I made lemon bars
 

sf wrote:
> On Sun, 03 Apr 2011 15:32:56 -0400, "Jean B." > wrote:
>
>> I won't offer MY recipe because it was not stellar. I am trying
>> to make more healthful muffins, so perhaps I need say no more. I
>> have used some of these recipe in the past, but now they are not
>> coming out right. Is it my new oven? The BP? My switch to
>> more-healthful brands?
>
> I read your other post and I'd be tempted to blame the oven although
> it's easier to blame the baking powder and easier to fix if that's the
> culprit. How does your oven work otherwise? Does it roast the way
> you expect?
>
I have wondered about this. I have been using my new oven. The
temp seems to be well-calibrated. But maybe there is some other
difference. I have to experiment with this some more.

--
Jean B.

I made lemon bars
 

sf wrote:
> On Sun, 03 Apr 2011 14:34:43 -0400, "Jean B." > wrote:
>
>> Charlotte L. Blackmer wrote:
>>> 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
>> YES! I was wondering WHY I forgot to add some to my muffins. In
>> fact, I also speculate the the secret to some cranberry muffins
>> that I find in Cambridge is Boyajian's orange oil.
>
> Holey Moley, I just looked up that stuff. $12.95 for 1oz and $17-18
> for 5oz.
>
Oddly enough, I just got a large bottle of Boyajian's orange oil
for $5.95, which I would have expected for a tiny bottle. I wish
there had been other flavors for THAT price!

--
Jean B.

I made lemon bars
 

Charlotte L. Blackmer wrote:
> In article >, Jean B. > wrote:
>> Charlotte L. Blackmer wrote:
>>> In article >,
>>> Nancy Young > wrote:
> (prev. discussion of lemon bars snipped)
>
>>>> 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!
>>>
>> I find Meyer lemons to have a medicinal taste, which I don't like.
>
> Interesting. I haven't heard that before. Do the ones you get have a
> perfumed scent? (I get backyard Meyers - they grow very well in this
> area.)
>
>> That is odd, because I do occasionally use kencur (sp? oddly
>> enough, I do remember the Dutch spelling...).
>
> Thanks for the tip about TrueLemon. I'll have to look at it. I keep my
> lemon goods tart by cutting sugar and adding zest (or lemon oil) but it's
> always nice to have extra options.
>
> Did I say that I LOVE LEMON DESSERTS? :)
>
> (Nancy - I keep my Meyers in the fridge. My Eureka lemons are ok out of
> it but the Meyers are, IME, more perishable.)
>
> Charlotte

Well, being in Massachusetts, the Meyer lemons would be shipped
from elsewhere. I only tried them once, since I didn't like them.
Maybe this was an anomaly, so I'll get another one.

--
Jean B.

I made lemon bars
 

On Tue, 05 Apr 2011 18:20:11 -0400, "Jean B." > wrote:

> Oddly enough, I just got a large bottle of Boyajian's orange oil
> for $5.95, which I would have expected for a tiny bottle. I wish
> there had been other flavors for THAT price!

Oh yeah! Now that's the price I'd be willing to pay. Where did you
luck into that find?

--

Today's mighty oak is just yesterday's nut that held its ground.

I made lemon bars
 

In article >, Jean B. > wrote:
>sf wrote:
>> On Sun, 03 Apr 2011 14:34:43 -0400, "Jean B." > wrote:
>>
>>> Charlotte L. Blackmer wrote:
>>>> 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 ;).
>>>>
>>> YES! I was wondering WHY I forgot to add some to my muffins. In
>>> fact, I also speculate the the secret to some cranberry muffins
>>> that I find in Cambridge is Boyajian's orange oil.
>>
>> Holey Moley, I just looked up that stuff. $12.95 for 1oz and $17-18
>> for 5oz.
>>
>Oddly enough, I just got a large bottle of Boyajian's orange oil
>for $5.95, which I would have expected for a tiny bottle. I wish
>there had been other flavors for THAT price!

I seem to recall I got a similar deal from a local merchant for my largish
bottle as well. But King Arthur Flour sells the 1 oz sampler set for
$12.95 and the small bottle for $3.95 (another brand is $5.95). Wait for
a free shipping deal and you're golden.

Speaking of KAF, they have a Lemon Juice Powder. Does anyone know how
this compares to the TrueLemon? I googled up suppliers for TrueLemon, and
it seems to be mostly big box stores around here, so I'd rather get it
from KAF. Anyone have experience with this product?

Charlotte
--

I made lemon bars
 

sf wrote:
> On Tue, 05 Apr 2011 18:20:11 -0400, "Jean B." > wrote:
>
>> Oddly enough, I just got a large bottle of Boyajian's orange oil
>> for $5.95, which I would have expected for a tiny bottle. I wish
>> there had been other flavors for THAT price!
>
> Oh yeah! Now that's the price I'd be willing to pay. Where did you
> luck into that find?
>

OH! Damn. I shoulda stopped when I went by the source. It was
at Pemberton Market in Cambridge, Mass. I am busy getting ready
for the final move so only hope I can get back to buy more at that
price.

--
Jean B.

I made lemon bars
 

Charlotte L. Blackmer wrote:
> In article >, Jean B. > wrote:
>> sf wrote:
>>> On Sun, 03 Apr 2011 14:34:43 -0400, "Jean B." > wrote:
>>>
>>>> Charlotte L. Blackmer wrote:
>>>>> 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 ;).
>>>>>
>>>> YES! I was wondering WHY I forgot to add some to my muffins. In
>>>> fact, I also speculate the the secret to some cranberry muffins
>>>> that I find in Cambridge is Boyajian's orange oil.
>>> Holey Moley, I just looked up that stuff. $12.95 for 1oz and $17-18
>>> for 5oz.
>>>
>> Oddly enough, I just got a large bottle of Boyajian's orange oil
>> for $5.95, which I would have expected for a tiny bottle. I wish
>> there had been other flavors for THAT price!
>
> I seem to recall I got a similar deal from a local merchant for my largish
> bottle as well. But King Arthur Flour sells the 1 oz sampler set for
> $12.95 and the small bottle for $3.95 (another brand is $5.95). Wait for
> a free shipping deal and you're golden.
>
> Speaking of KAF, they have a Lemon Juice Powder. Does anyone know how
> this compares to the TrueLemon? I googled up suppliers for TrueLemon, and
> it seems to be mostly big box stores around here, so I'd rather get it
> from KAF. Anyone have experience with this product?
>
> Charlotte

I wonder whether it is the same as True Lemon? Interesting.

--
Jean B.

I made lemon bars
 

On Wed, 13 Apr 2011 23:15:07 -0400, "Jean B." > wrote:

> sf wrote:
> > On Tue, 05 Apr 2011 18:20:11 -0400, "Jean B." > wrote:
> >
> >> Oddly enough, I just got a large bottle of Boyajian's orange oil
> >> for $5.95, which I would have expected for a tiny bottle. I wish
> >> there had been other flavors for THAT price!
> >
> > Oh yeah! Now that's the price I'd be willing to pay. Where did you
> > luck into that find?
> >
>
> OH! Damn. I shoulda stopped when I went by the source. It was
> at Pemberton Market in Cambridge, Mass. I am busy getting ready
> for the final move so only hope I can get back to buy more at that
> price.

Crossing fingers that you will be able to reproduce something even
remotely near that price. :)

--

Today's mighty oak is just yesterday's nut that held its ground.