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Post by rainangel on Aug 16, 2015 19:51:05 GMT
I have made lemon squares a couple of times, but I am having an issue with the cutting part. I can make it fine, the recipe is good, they taste like lemonflavoured crack and the kids LOVE it!
But after I cut them into squares and store in the fridge the filling seeps out to the sides, and it becomes a sticky mess. Still good to eat, but messy.
I was planning on making some for a party on Friday, and would like some input on how to avoid seeping please! Am I underbaking them? Do I have to refridgirate before cutting? Freeze before cutting?
Any help would be very much appreciated!
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Post by miominmio on Aug 16, 2015 19:56:53 GMT
Maybe a few more minutes in the oven? I made some yesterday, and no seeping at all. ( DH found the recipe in a newspaper, and oh...my.....gods....Next time I'll triple the recipe, and eat it all myself).
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Post by Basket1lady on Aug 16, 2015 21:01:02 GMT
I'd say that you need to cook them a bit longer.
I cook mine until the middle doesn't jiggle. But a few weeks ago, I have some lemon bars in the oven and needed to run off to a meeting. So DH took them out when the timer went off. They were really funny, so I didn't cut them until they were ready to serve. But they were so good! It was worth the mess.
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Post by mlynn on Aug 16, 2015 23:53:00 GMT
Add a bit more of the thickening agent.
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Post by gotranch on Aug 17, 2015 3:29:34 GMT
I have made lemon squares a couple of times, but I am having an issue with the cutting part. I can make it fine, the recipe is good, they taste like lemonflavoured crack and the kids LOVE it! But after I cut them into squares and store in the fridge the filling seeps out to the sides, and it becomes a sticky mess. Still good to eat, but messy. I was planning on making some for a party on Friday, and would like some input on how to avoid seeping please! Am I underbaking them? Do I have to refridgirate before cutting? Freeze before cutting? Any help would be very much appreciated! Bake them just a bit longer. I make these for Farmer's Market. I have a lady who special orders from me too. |
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Post by rainangel on Aug 17, 2015 15:49:17 GMT
Thanks for your help ladies! I will make a new batch this week and bake them for a little bit longer and see how that works out.
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blue tulip
Pearl Clutcher
Posts: 3,005 
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Post by blue tulip on Aug 17, 2015 16:20:25 GMT
WHY HAS NO ONE POSTED THEIR LEMON BAR RECIPE YET?!  |
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
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Post by perumbula on Aug 17, 2015 16:49:31 GMT
Why are you storing them in the fridge? Your recipe must me different from mine because mine don't need to be refrigerated. Are you sure yours need it? Leaving them at room temperature may help them not seep.
Also, yes I would try baking them longer.
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Post by Basket1lady on Aug 17, 2015 16:49:35 GMT
Pioneer Woman's Lemon Bars These are good, with a thicker shortbread crust than you typically find. Barefoot Contessa Lemon Bars I like the lemon filling in these. I often combine the PW shortbread base with the BC lemon filling. And here's a secret... The Krusteaz mix that you buy at the grocery store is probably the lemony-est. I make those when I'm short of time or want to flaunt the risks of unnecessary "stuff" in my food that a package mix will include. Now I want lemon bars.
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