Lemon Bars – French Style

26 Jan

I’ve never met a lemon bar I didn’t love (well, maybe once, but it was commercially made and not very good, but that’s for another post). These were de-lish-us! And, since I forgot to take a photo, I guess that means I’ll have to make them again!

My observations:

  • Large eggs – next time I make this recipe, I’ll either increase the eggs to five, or at the very least, add one egg yolk. Why is it that whole chickens you buy for roasting have become the size of small turkeys (ever tried to find a 3-lb. chicken lately?) and large eggs run a gamut of sizes? I complained to a friend about this and she agreed, “They look kind of small, don’t they?!?” Anyway, as they apply to this recipe, the lemon curd was very loose. It did, indeed, firm up with refrigeration. With the exception of ice cream, I really like desserts at room temperature and these seemed really jiggly at room temp. But, again, I think this is the fault of my egg’s size, not the recipe.
  • Almonds – OK, I broke my own rule and increased the amount of chopped almonds to a little more than 1/2-cup. Two beliefs I have – if some vanilla or some almonds are good, more is always better! (Oh, yeah, I increased the amount of vanilla, also!)
  • Shortbread base – I’m liking this shortbread enough to want to try it as a stand alone shortbread. (Oh, and full disclosure – I also have a hard time finding a shortbread I don’t like.)

Overall – a terrific cookie – more than worth the slightly extra work for a lemon bar.

Addendum: I made these again – this time adding an extra egg yolk. Curd still seems a little loose for me. Way too soft to cut into bars unless they’ve been thoroughly chilled. So, yes, I will make them again, but I will chill them after taking them from the pan. Oh, and this time, I remembered to take photos!

 

 

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3 Responses to “Lemon Bars – French Style”

  1. Nana January 28, 2016 at 12:22 am #

    I think they look great, nicely baked with wonderful dark color. I thought I over baked mine, but they tasted good and were soft to eat.

  2. goldenlifephx January 28, 2016 at 5:21 am #

    Wow, I’ve made these like 5 or 6 times now and have never had trouble cutting through room temp curd. I wonder if the eggs from my chickens are different? Very interesting. Guess it doesn’t matter if it tasted good either way:)

  3. kitchen therapy January 30, 2016 at 1:13 pm #

    I forget to take photos as well! They were tasty 🙂

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