Deleted member 42
I love love love those lemon bars with either a graham cracker/hazelnut/almond/pastry layer on the bottom, and sweet-tart lemon filling.
I'm writing a blog post about them. My problem is that all the recipes I'm finding call for either gelatin or sweetened condensed milk
I loathe sweetened condensed milk, and I screw up recipes with gelatin used as a thickener.
Three questions:
1. Got a favorite lemon bar recipe? Send /post link to your recipe and I'll link to it in my post.
2. Am I alone in loathing sweetened condensed milk? I can always tasted the milk.
3. I'm seriously wondering about making a pastry base like a tart base, and using lemon curd.
In case anyone wonders my absolute favorite lemon bars are available at the brunches at Duke's Malibu in Santa Monica, CA. They are made by an outside baker, and I've never been able to find who. The lemon filling/topping is what makes them.
ETA: I'm mostly at this point looking at recipes that start with "1/2 pound of butter" and thinking that's the way to go.
I'm goin' to hell for that, aren't I? But take a look:
http://southernfood.about.com/od/browniesbars/r/bl00430d.htm
and
http://smittenkitchen.com/2008/01/lemon-bars/
Those are both basically lemon curd on pastry.
I'm writing a blog post about them. My problem is that all the recipes I'm finding call for either gelatin or sweetened condensed milk
I loathe sweetened condensed milk, and I screw up recipes with gelatin used as a thickener.
Three questions:
1. Got a favorite lemon bar recipe? Send /post link to your recipe and I'll link to it in my post.
2. Am I alone in loathing sweetened condensed milk? I can always tasted the milk.
3. I'm seriously wondering about making a pastry base like a tart base, and using lemon curd.
In case anyone wonders my absolute favorite lemon bars are available at the brunches at Duke's Malibu in Santa Monica, CA. They are made by an outside baker, and I've never been able to find who. The lemon filling/topping is what makes them.
ETA: I'm mostly at this point looking at recipes that start with "1/2 pound of butter" and thinking that's the way to go.
I'm goin' to hell for that, aren't I? But take a look:
http://southernfood.about.com/od/browniesbars/r/bl00430d.htm
and
http://smittenkitchen.com/2008/01/lemon-bars/
Those are both basically lemon curd on pastry.
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