Monday, March 28, 2011
For all of you cooking experts.
This weekend I decided I was going to attempt to make lemon bars from scratch. It all went well until I cut into them and...it was all runny. I am fairly new at the whole baking thing but would love to get better. I have made plenty of box things but want to be able to do them from scratch. Does anybody have a great lemon bar recipe that they love? Or have any suggestions on how to fix the runny problem.
Subscribe to:
Post Comments (Atom)
Sometimes baking is just by guess and by golly! Couple of things you might check ... did you use butter or margarine? The water content in margarine will be a little bit more, could cause runny bars. And, was it softened and not melted? Also, did you use the juice of real lemons or a measured amount from a bottle. If you used real lemons, they vary in size and can make a substantial difference in the amount of juice provided. Another thought might be ... how old is your flour? It may have lost it's umph ... But again, a lot of baking is just trial and error. :)
ReplyDeleteAnd usually when anything I make is runny (and trust me, honey ... I've been there), I took it out of the oven too soon. Yeah, I know .. you did what the book said but every altitude (you have none right? :)) and every oven is different. Love ya ... and I'll check for my lemon bar recipe.
ReplyDelete