Lemon Bars – Cooking Tips
When I was a kid, most of my friends liked chocolate chip cookies. I was the odd one out because I always preferred lemon bars. I would do anything to get my hands on lemon bars right out of the oven. In this article, you’ll find 10 great baking tips.
The first thing I like to make sure of when baking is to follow the recipe. You have to make sure you use the same size baking dish as listed in the recipe. Try not to vary. 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. If you follow this tip, you’ll be happy with the results.
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.
Lemon bars are only as good as they look. Try your best to pay attention to how the lemon bars. 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. Be very gentle with the lemon bars, too.
Avoid using whipped margarine or any product labeled “spread” in your lemon bars, the results will be awful. Be sure not to over-mix the dough because this would be disastrous. Too much handling will develop the gluten in the flour producing tough bar cookies. If you handle the bars with care, the results will be a pretty and delicious lemon bar.
Try these awesome lemon bars.
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