Most kids enjoy chocolate chip cookies or other types of cookies. Not many kids like lemon bars, but I sure did. I was kinda odd one out because I always preferred lemon bars. I still love lemon bars. I'd like to share with you 10 great baking tips.
When making lemon bars I pay close attention to the size of the pan called for because it's very important not to go against the recipe. Any variations in baking pan size will throw off baking times and will affect the texture of the lemon bars. For example, if the pan is too large the dough will dry out and the bars will be too thin. On the contrary, if the pan is too small the lemon bars will become gummy in the center or more cakey than they should be.
You can also line the baking pan with heavy duty aluminum foil to insure easier removal later and you'll be glad you did because it's a pain trying to get some baked goods out of the pan in a pretty manner. For best results be sure to extend the foil several inches over the pan leaving enough overhang on the two opposing ends to use as handles.
The easiest way to shape the foil is to turn the pan upside down, and then smooth the foil around its contours until the right shape is achieved. For bars that you can boast of and pretty enough to package up and give away, use a large sharp chef's knife to trim away the outer dry edges of the bars before cutting them, wiping the blade clean with a damp towel after each cut will help keep them pretty.
Never use diet or whipped margarine or any product labeled "spread" in your lemon bars, the results will be awful. Like any other cookie dough, be sure once you add the flour to the batter (as well as other dry ingredients) you don't over-mix the dough. Too much handling will develop the gluten in the flour producing tough bar cookies. - 29885
When making lemon bars I pay close attention to the size of the pan called for because it's very important not to go against the recipe. Any variations in baking pan size will throw off baking times and will affect the texture of the lemon bars. For example, if the pan is too large the dough will dry out and the bars will be too thin. On the contrary, if the pan is too small the lemon bars will become gummy in the center or more cakey than they should be.
You can also line the baking pan with heavy duty aluminum foil to insure easier removal later and you'll be glad you did because it's a pain trying to get some baked goods out of the pan in a pretty manner. For best results be sure to extend the foil several inches over the pan leaving enough overhang on the two opposing ends to use as handles.
The easiest way to shape the foil is to turn the pan upside down, and then smooth the foil around its contours until the right shape is achieved. For bars that you can boast of and pretty enough to package up and give away, use a large sharp chef's knife to trim away the outer dry edges of the bars before cutting them, wiping the blade clean with a damp towel after each cut will help keep them pretty.
Never use diet or whipped margarine or any product labeled "spread" in your lemon bars, the results will be awful. Like any other cookie dough, be sure once you add the flour to the batter (as well as other dry ingredients) you don't over-mix the dough. Too much handling will develop the gluten in the flour producing tough bar cookies. - 29885
