Best Way to Warm Up Beef Patty
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03/26/2007
As printed, this recipe was non lemony enough. Using other's suggestions, I tried it once more using the juice of v lemons (a piffling over two/3 cup) and the zest of 2 lemons. I besides added 1/iii c. flour to recoup for the extra liquid. I likewise had to increase the bake time to most 24 minutes. These turned out Smashing with the extra lemon (and, of course, powdered sugar on top). I also added a dash of table salt to the crust and thought it was divine. These weren't anything flashy or out of the ordinary...only exactly what lemon bars should gustatory modality similar.
06/21/2003
Fantastic! The crust was nice, crisp, and buttery- exactly how I dear information technology. And the lemon filling was just correct. I took the communication of other reviewers and added the lemon zest. Besides a tip to make sure you become maxiumum juiciness out of your lemons- pop them in the microwave for about fifteen seconds. They yield much more juice this way! Very lemony, easy, and satisfying! Throw away the boxed stuff and make these!
07/04/2007
The title of this dessert and the introduction pretty much sums it all up!...The all-time lemon confined I have ever had. ---UPDATE---I have been making these for a while now and although I believe they are perfect as written I have recently discovered using ane Loving cup Icing Sugar mixed with 2 1/2 TBSP. of Real Lemon Juice (From concentrate/bottle)& 2 drops of yellowish food colouring to brand a glaze and pour this glaze over the dessert as soon equally they come out of the oven and let to absurd in pan. Information technology'south unbelievibly dandy for those tart lemon lovers with a sweet tooth. Too, go on these confined in the fridge they keep their form better then at room temp.
03/29/2013
With nigh 1,000 reviews, I don't know that I'k adding much, merely these are my favorite dessert to brand for myself, throwing parties, and to bring to events. I brand three minor adjustments based on other reviews: add 1/four tsp common salt to chaff; use 2/3 cup fresh-squeezed lemon juice (more precise than measuring past number of lemons); add one Tbsp flour to custard because of extra juice. The result: perfection. Everyone loves them, everyone asks for my recipe, and friends give me lemons from their trees because they want lemon confined in render. I really can't say enough good things about these.
04/09/2006
My female parent always made these when I was a kid, at present I make them all the time! They have a buttery chaff and gooey succulent lemon filling. In the filling we use two cups of saccharide and at least 1/iii loving cup lemon juice (and yeah, you can substitute the lemon juice from a bottle). I bake mine 20 min for the crust and an additional 25 with the filling (you want the filling slightly aureate brown--a little too long in the oven is ameliorate than not long plenty). Dust with powdered sugar while they are still warm so information technology will stick.
07/12/2007
These are actually good. At starting time I idea the chaff was too thick but now that they've cooled overnight and set, the crust really is perfect. Definitely add salt to the crust; it comes out prissy and buttery-tasting. For the lemon filling, I used one/3 cup plus two tbsp. lemon juice and the zest of 1/2 lemon (whisk it into the dry ingredients before adding liquids). I used nearly 1/three cup of flour. The flavor is PERFECT, nice and tart. I lined my blistering pans with foil for easy lift-out, and both the crust and the filling stuck to the foil really desperately. I'd definitely advise spraying your pans with cooking spray; if I hadn't used foil, I take no thought how I'd get these out of the pan. With these changes, I'll make these once more and once more.
08/12/2007
These were delicious...and close in season to the boxed ones. I used ii/iii cup lemon juice and 1/3 loving cup flour. The only thing I didn't like was the thickness of the crust..I think information technology might be thicker than the filling. Next time I volition decrease the crust ingredients to make a thinner crust. Also like other reviewer'southward suggestion of a coat of lemon juice and confectioner's sugar. I wil ty that next fourth dimension too. These are so good!
06/24/2002
This actually is the best. Nice trivial crisis on the lesser and a dainty tangy season. I'll make this i once more! (I didn't have any lemons, and then I used 5 Tablespoons bottled lemon juice. Turned out great.)
04/23/2009
I gave this recipe 3 stars as written. The crust should never be more than one-half the overall meridian of the lemon bar and with this recipe information technology was. Likewise, I prefer a dominant, slightly tart lemon flavor in the custard. That existence said, this is what I did to brand this recipe a 5 star to me. For the crust I used ane/2 cup butter, 1 i/4 cup flour, one/4 loving cup carbohydrate, a pinch of salt and the zest of 2 lemons. The custard I used 4 eggs, 1 1/4 cups saccharide, 5 tablespoons flour, and 2/3 cup fresh lemon juice (three lemons). I broiled it in a 9x9" with parchment on the lesser. Cool completely earlier cut.
07/11/2012
WONDERFUL only the style it is. It aggravates me that then many people want to add their own recipe in the review. If yous want to have others encounter YOUR way of doing it merely submit a recipe, don't steal the thunder of someone else. Information technology is merely perfect the way it is!!! I would change NOTHING
07/16/2011
Starting time off, this recipe is VERY easy to make given that it is homemade. I really recommend it for whatsoever new bakers out there. I JUST finished this recipe and followed it most exactly equally called for. The ONLY changes I made were to use iii big lemons and a scrap of lemon juice just to go to 2/3rds of a cup of juice. I then added 1 tablespoon flour to the mix as a previous reviewer suggested. I but tasted it and information technology is VERY lemony succulent. (VERY lemony) So, for anyone that wants to brand sure they get a lemon flavor, I would say clasp at least enough lemons to get a 1/2 cup of juice. THE Gustation OF THE CRUST IS AMAZING. Do non listen to those that said it has no flavour. It is rich, buttery, and melts in your oral fissure. Yous do not desire the crust to be too sugariness, considering the filling is VERY VERY sweet (trust me). This crust balances that sweetness. The only difficulty I had with the crust portion was the bake fourth dimension, and no I do not know why (probably my oven). I baked information technology for 30 minutes and it still slightly undercooked in my opinion, but even so MORE than edible. Side by side time, I will bake the crust for xl minutes. I but put it in the fridge and I can't WAIT to share information technology with everyone tomorrow. It is TRULY fantastic. This was and then unproblematic to brand and very cheap ingredients. TRY Information technology.
06/twenty/2012
I can't stand it when people change 27 things virtually a recipe and then rate it by their changed version. I give this recipe 5 stars considering it's succulent, without all the changes. There was more crust than I was expecting. If you lot like a 50/50 divide betwixt lemon goo and crust, and so this one is for you!
xi/08/2011
OK, I made these concluding night with a few changes based on some of the reviews I read. I kept the crust ingredients the aforementioned, just when it came to the filling I detoured a flake. If you lot desire a sweetness lemony bar that gives you a PUCKER EFFECT on your beginning seize with teeth, with a expert filling to chaff ratio, this is what I did...I kept the iv eggs, increased the sugar to two cups, increased the flour to a 3rd of a cup, and used the zest and juice of SIX lemons. These changes took these bars over the top! I had to bake a little longer, and when they were completely cooled I dusted with a little powered sugar. Enjoy!
11/05/2010
Since I know how to bake, I was able to brand the steps that aren't really described here (such every bit how to crumble the butter into the flour until desired consistency). That existence said, even with the addition of the zest of one lemon, these were not the all-time I've had. I believe there is a scrap too much flour in the egg mixture, mine came out being rather eggy and too strong. The chaff was slightly overcooked, doing 20 minutes and then a further 15 with egg/lemon mix. I must say that if I had followed the recipe exactly (not adding the zest and even actress juice) that these would not take been edible, to me. I would recommend the post-obit changes: calculation the zest of ane lemon, and the juice of an extra one, plus pre-blistering the crust for only 12-15 minutes. Also, adding common salt to both the preparations, nigh 1/2 tsp. Promise that helps.
05/fourteen/2012
Yum! While not equally skillful as the ones I can become at at my local bakery, these really aren't bad at all. Having said this, I did make a few tweaks to arrange my tastes. As MommyFromSeattle did, I likewise upped the amount of lemon juice (i/two c. / ~ 2-3 lg. lemons - I was able to squeeze 1/2 c. of juice out of 2 lemons) and 2 lemon's worth of zest. Before I added my eggs, I tested my filling to ensure that it was to my liking. The sweet / tart ratio was perfect for me, but you lot may prefer otherwise (if you like em' sweet, go with less juice, etc.). I think ii/3 c. juice would make these far likewise tart, simply that'south only my $.02. :) I baked my bars in an 8x8 in. stoneware blistering dish to ensure they'd exist nice and thick (I do not similar thin bar cookies). It took 30 minutes for my chaff to cook to a low-cal gilt chocolate-brown color and 25 minutes for my filling to cook thru. Note: If you are going to dust your bars with powdered sugar (HIGHLY recommended!), exist certain to do so when they are warm - correct out of the oven is ideal. If y'all expect until your confined have cooled, the sugar will not "stick." One more than observation.... If you refrigerate until completely cool, these will firm upwards nicely and be MUCH easier to cut into compatible squares. Using a plastic pocketknife too seems to work well. Cheers for sharing your recipe, Patty! I volition be sending my hubs with a plate of these to take to his office tomorrow. :-)
02/01/2011
I fabricated this tonight and I idea they were good, but missing something. I used unsalted butter, but didn't add together a pinch of salt to the mixture. I think that is what it was missing. Mayhap next time I will add together a picayune more lemon as well. I volition definately make once more.
08/28/2010
Easy to make with a great shortbread chaff. After reading the reviews I used a 2 1/2 qt glass baking dish and idea the ratio of crust to filling was perfect. I used ane/two cup of fresh lemon juice and the grated peel of two lemons and idea it was the perfect lemon flavor. I would note that I was in a hurry when I made these and I dumped the filling on superlative of the crust as soon as it came out of the oven. Some of the egg started to melt separately because of the hot chaff. Next time I will permit the crust cool some before putting the final production in the oven.
05/04/2007
I took the advise of some other reviewers and added 1/4 tsp salt to the crust. I used 2/three cup lemon juice, one/3 cup flour and one tsp lemon zest in the filling. I think that "2 lemons, juiced" is a very inacurate measurement; my lemons were kind of dry, and 2 of them would never have been plenty. This is a 5 star recipe with the changes, but the original only rates 3, so I rated it 4.
12/21/2010
I'm sure these would have been delicious had I been able to chisel them out of the nine 10 13 ungreased pan (per instructions). Lesson learned: USE PARCHMENT Paper.
12/24/2008
wow,, congrats to the author.. the chaff is bully, however if you have my luck, your 2 lemons will give you lot like 2 tablespoons of juice LOL. and so i used 2/3 cups juice.. but.. when i poured it over the crust i discovered it was mode to little filling. then finally this is what I did. 1/2 cup flour, 2 1/four cup saccharide, one cup lemon juice, 6 eggs. this was corking.. thanks so much!!
05/24/2007
Yum! These bars came out sooooo good. I used the juice of 4 lemons (instead of two) and besides added a tablespoon of flour to the the filling. They came out perfect and were gone in a flash. The only thing I would like to point out is that in the recipe, it says broil the chaff until aureate brown. I think if I did this the crust would accept come out fashion besides hard. I broiled it until it got the slightest bit aureate at the very very edge, and then took it out. Doing it this mode, the chaff was perfect. I will definitely brand this recipe again.
03/31/2011
These are delicious--better the next mean solar day even! I used a smaller pan-- 7x10. I love tartness so added the zest of the two lemons. I was going to add the juice of iii but only had ii lemons- so I used plenty bottled juice to make upward to ii/three c total. I needed to melt filling longer also--well-nigh a i/2 hr total or until no longer jiggly soft.
03/11/2011
First time making information technology and didn't like information technology all that much. Too sweet and lacked a certain tartness. Plus side was easy to make and to share....
09/21/2007
This is a repeater on my menue, if I didn't make information technology for ten days I first to go complains. This should say enough - succulent lemon bars and a crowd pleaser. Very few people that do not like information technology. I add ane/2 teaspoon lemon extract to the bottom and substitute one/two cup bottled lemon juice and 1/2 teaspon lemon extract for the fresh lemons for convinience.
01/07/2011
These are perfect. I used the proposition to utilize two/3C of lemon juice (3 practiced-sized lemons) and a little less sugar. My kids dearest lots of the lemon custard. I add zest to the shortbread. Delicious.
x/07/2009
Very lemony season, followed others suggestions of increasing lemon juice to 2/3rd cup and also increased flour, mine did not "setup" totally in the middle though later on cooling, a little runny still but the outer two/3rd's of the dish is ok. Crust does brand a lot, not enough for a 9x13 but plenty for an 8x11 or fifty-fifty a 9x9 foursquare pan.
01/28/2011
If you love a shortbread crust, these are keen! I made them for my co-workers.
07/29/2011
Then easy to brand and with mutual ingredients! Love this recipe!!
03/thirteen/2011
This was proficient and like shooting fish in a barrel. I took the advice of other reviewers and added more lemon and lemon vest. I even so found it not as tart as I prefer, I remember it needed a bit more zest. This is a thin bar, and then if I brand them again I will double the lemon custard.
05/27/2008
These bars are a please. Great texture and lemon flavour. I used 6 T. fresh lemon juice (four small lemons) and about 1 tsp. of grated fresh lemon skin. My butter was unsalted so I added 1 tsp. of salt to the crust dough. The salt is necessary if y'all aren't using salted butter. One more notation and it is crucial: You MUST grease your pan - at least on the sides. I followed the recipe and did NOT treat the pan and the cookies adhered to the sides of the pan like concrete. No problem though-afterward I maneuvered the bars out of the pan, I chiseled off the baked on sides and ate them myself. YUM!
10/02/2007
I made these into lime bars using a few pocket-sized limes and a drop (but ane) of green food coloring for a green, black and white themed baby shower I was throwing. They were smashing; I got quite a few compliments on how proficient they were. I also froze them a calendar week alee and they thawed beautifully the day before the shower in the fridge.
09/03/2007
This recipe is amazing. It is easy to cook and the issue is fantastic. I greased the pan and didn't have any sticking problems. I used to the juice and rind of 3 lemons, it wasn't very tart. I gauge the ppl who like information technology really lemony should use more. The crust is very buttery and yummy and the filling is perfect. The consistency was expert, right out of the oven too.. My family and friends loved information technology. Volition be making it often.
07/xviii/2010
These were perfect only the way the recipe was written. I can't believe how easy they are to make.
01/08/2011
For my lemons confined, I apply this recipe'south crust, half dozen eggs, 6 tbs flour, 3/4 cup lemon juice, and ane three/4 cup carbohydrate. The crust is really good, merely I think the more filling, the better!
12/30/2010
Delish! With so few ingredients, information technology's important to use existent butter and fresh lemons.
04/27/2022
I've made these lemon bars countless times now. They are ane of my favorite desserts. I arrange the filling to 1 one/2 times the filling the recipe calls for, I like the crust to exist thinner compared to the filling. Sprinkle with sifted powdered sugar and they are absolutely AMAZING!!! Thank you for a super yummy recipe!
12/28/2003
These were awful....1st bad rating for me. The needed alot more lemon juice/zest to taste lemony. They did not get eaten.
03/09/2002
These bars are amazing! If you like lemon...you'll love this recipie. I had small lemons then I used the juice from 3 and information technology tasted perfect...not so tart yous make a funny face. I tried them warm out of the oven and they melted in my mouth. This will be a not bad potluck or cookie exchange recipie to have!! Thanks for sharing!
10/02/2009
Sadly the crust was likewise thick and the fourth dimension to cook information technology was not nearly plenty, it made it soft and mushy. The filling was likewise thin and not strongly flavored. Very disappointing, I'thousand bummed.
01/09/2012
Slap-up recipe! I took the communication of reviewers and added 1/2 tsp salt and lemon zest to crust and used 2/three loving cup of lemon juice and 2Tbl zest to filling. I baked it in a 9x13 pan - no problem. I did let the crust cool before pouring filling over it. I refrigerated overnight and it was easy to cutting. Will definitely make again. Got rave reviews from others. Meliorate than the Paula Deen recipe. Tart, lemony taste-yum!
08/05/2010
I remember this lemon bar really is (almost) the best! A former co-worker of mine has a secret recipe for lemon bars that was really the all-time I've ever had, and I have been searching for an equivalent recipe. I think this recipes comes close! The only affair I changed was adding more lemon juice. It'southward hard to tell what "juice of two lemons" means, since lemon sizes and the juice they extract varies. I would say nigh 1/2 cup to 2/iii cups of lemon juice, depending on your taste preference!
07/01/2003
I didn't like these at all. I followed the recipe exactly and I'm non a bad melt - and then I don't know what happened. They weren't awful - but nothing I will make again. I took them to a get together, and people didn't seem to be digging them. I lady commented that she liked the ones from the box better. (HOW RUDE!)I've never made lemon bars earlier and so I don't have anything to compare these to, they could be really good equally far as lemon bars become but somehow I don't think then.
04/07/2012
I employ this recipes frequently considering information technology gives exactly what the name promises- The Best Lemon Confined. I upped the juice to 4 lemons, and adjusted the flour to 1/three loving cup (in the custard) to maintain consistency. The crust comes out buttery, flaky, and sweet, and the lemon custard is tart perfection! None of my friends can believe the recipe is and so simple...
01/20/2003
Actually proficient and lemony! I cooked the chaff a little longer than called for.
01/06/2011
These bars are delicious! Only recipes calls for loads of sugar. I halved the ammount of sugar, so they became tangy (the manner I like), flossy and very good!
07/19/2011
Corking recipe. Will make again adding lemon zest and vanilla to the crust.hubby loved it!
08/04/2003
Yummy and piece of cake! Thank you to the reviewers: added a scrap of table salt to the crust, added zest to the filling (used iii lemons, as mine weren't too juicy), and followed the proposition of sprinkling fresh blueberries in/on the filling. They were an amazing hot weather desert. Perfect, considering not only was it very hot, only we had to travel by car for an hour (no A/C in auto!) to get to the party, and I was worried virtually baking something that would not travel well. These were perfect.Sifted some icing sugar overtop,...and ate lots!They have as well kept well. Still OK, afterwards two days in the fridge...
08/03/2011
I used the juice of five lemons and it came out delightfully tart, only how I like it. This was fine considering I also used an 8x11 pan and so the bottom was thick enough to beginning the tartness. The only problem with using and so much juice is that when you put the powdered sugar on it tends to mostly melt in by the fourth dimension you take it out to swallow it. I would put the sugar on when it comes out but to give it a little glaze, and powder it again right before serving for the visual result.
08/x/2012
I have broiled for years merely never tried a lemon bar. Mainly because I never cared much for lemon until a few years ago. I made this recipe with suggestions from the other reviewers. I lined a 9 x13 aluminum pan with parchment paper. Adjacent I crush the room temp. eggs for seven minutes then added simply ane 1/2 cups sugar, added one loosely packed tablespoon of lemon zest, & not quite 1/2 cup of fresh lemon juice. My iii lemons were not as juicy as I had hoped they would be. I broiled the chaff for about 23 min. & added the filling to it without cooling & cooked information technology for 22 minutes. Information technology was well set & lightly browned on summit. After cooling on the counter for 45 min. I sprinkled confectioner's sugar on top & placed it in the fridge. After dinner I removed the parchment newspaper without a problem of sticking, cut it into confined, & my husband & I ate several confined with java. Having never eaten a lemon bar I accept nada to compare information technology with but next time I would add two/3 cup of lemon juice & pack the tablespoon full of zest. I might even only apply 1 loving cup of sugar because we like tartness. This was a little besides sugariness just the chaff was perfect. Is the consistency supposed to be a sticky consistency because these were. They were very house in texture & expect like the pics included with the recipe. Overall, they were good. With the above changes, I will make this once again.
08/11/2009
astonishing. The regular recipe works out easily and well. I did take everyones advice with the lemon juice and flour though (two/3 loving cup of fresh squeezed lemon juice with an additional tbsp of flour). Also I only use i cup of sugar in the filling. I sell these at a marketplace and people rave well-nigh them. Once I increased the lemon and decreased the sugar everyone told menot to change it again, that combo was perfect. Tastes like bodily lemon bars, not that xanthous gunk from the stores. I recall the people that mutter nigh this recipe are only looking for those kinds of lemon products and don't really know what lemon actually tasts similar
x/24/2011
SO GOOD! Get-go dessert I've e'er made and it's always gone in a couple mins!!! I followed a lot of the other comments and for a more lemony flavor two/iii cups lemon and a tablespoon of flour to balance the liquid in the filling. For more than zest use one 1/2-two lemons. More tips...leave the egg out until it is room temperature, microwave lemons for 15 seconds to become juice rolling, if not just roll the lemons a bit for the same outcome.
06/13/2002
These are really good. I gave it a twist though. I put a lemon glaze on top after it was done. two cups confectioner's sugar, juice from a lemon and two tablespoons butter.Real lemony!
04/12/2008
The shortcake was too "bready" - non flaky and crispy; the lemon topping was too gooey - not polish and creamy; and as far every bit the hints to "cool the crust" and to employ parchment newspaper.....DON'T DO IT!! Equally the shortbread cooled, information technology pulled away from the parchment. When the topping was poured over, it immediately ran nether the crust - I was left with a big pan of sticky pudding with a heavy crust baked on top. I've been making lemon bars for 30 years, and I thought I would effort something new - bad idea - time to go back to my tried and true recipe. Sad!
08/08/2011
wow! these really are the best lemon bars i've ever had, the chaff is so tasty and thats what truly makes this recipe nifty. its non overly buttery at all, its absolutely perfect. the just modifications i made was i used iv lemons juiced and the zest from 1 lemon. but i dear the tart flavour and the actress zing the zest gives!
02/09/2013
This recipe was great, exactly what I was looking for, uncomplicated and delicious. Having made it a few times now, I changed a few things to my liking: First I beloved a really lemony taste then I added the juice of 3 lemons, added the zest of 2 of the lemons to the dry out ingredients and upped the flour to 1/3 cup to make up for the extra liquid. The chaff is simply perfect just every bit it is, buttery and melts in your mouth. Too, just for a change instead of squares, I made this recipe in a tart pan and cut in into sparse triangles. Truly a great lemon bar and proves my theory that most times the recipes with simplest of ingredients are admittedly the best! Thanks for a fantastic lemon bar recipe, it's my stand-by and the one I volition recommend to others!
08/xvi/2012
This was practiced! Here are my changes: I used a graham cracker crust. 12 graham crackers crushed up in an 8x8 pan, butter, sugar. Just eyeball it. Then I made the filling with a cistron of .75....and then 75% of each ingredient. 1/2 C fresh lemon juice. Broiled 25 minutes. RESULT: great thick lemon bars with a crust that doesn't comprise 1 C of butter. Success!
03/27/2011
Followed the recipe to the T. Not Skillful according to 4 people.
07/24/2006
I followed recipe as written. Filling did not gear up up and crust was very thin. Not a proficient lemon bar recipe.
05/05/2011
I made this in a 9x13 pan every bit suggested and had no problems with the crust beingness also thin, however 'juice of 2 lemons' is far likewise vague - I used 4 pocket-sized lemons (almost 1/iv c juice) and ane tsp zest. Information technology tastes good, only I call up about i/iii - i/2 cup would be ideal. Really tasty and uncomplicated to brand - only needs clearer lemon instructions.
07/03/2011
Came out well - good flavor.
08/17/2011
NOTES: I MADE 1 + ½ THE LEMON FILLING. The lemon juice I used was ¾ cup + two tlbs zest - it took me six lemons at least to get what juice I needed. Using actress lemon juice requires simply a little more than flour 1/3 cup. I thought my crust was too brown on the edges, but I cooked my much longer that information technology says also, probably 10 min. The filling took 25 min. Amend as well done than not done enough. I sprinkled coconut on mine when there was about 10 min. left of cooking. Excellent. May simply double the lemon fillilng next time.
09/04/2010
I am a VERY inexperienced cook...I've mayhap been actually cooking and baking for less than a year. These were my first try at lemon bars. I made a few revisions per the reviewers suggestions. I used 2/3 cups of lemon juice and added a tablespoon of flour. Information technology took a lot longer for the crust to cook for me, but that may exist my dilapidated oven. I cooked the crust, put it in the fridge for well-nigh 15 minutes, then added the filling and put it dorsum in the oven. It turned out AMAZING. Very tart and delicious. I am and then proud of myself! Thank you!
08/20/2010
These are the best Lemon Bars I take fabricated so far. It is a perfect mix of tart & sweet. I made a couple changes based on the reviews, so I had to give the recipe 4 stars. It is a skillful base. Here are my changes Chaff = every bit directed Filling = 1 1/2 HEAPING cups white sugar, 2 small lemons zested, 2/three cup & a dash lemon juice, 1/3 cup flour (to compensate for more juice)
12/19/2010
Perfect!! Didn't change a thing!
02/06/2003
YUMMY! These came out great! I had about 100mls (almost seven Tbsp) of lemon juice from my lemons, and the batter looked a footling runny, so I added 1 Tbsp of flour and i more than egg for the actress juice and they turned out perfectly! Very tangy and I retrieve my 5 year old wanted to eat the whole pan!
06/19/2011
I made this and took a couple of suggestions from some of the others who tried this delicious recipe. I added a one-half tsp. of salt to the crust mixture. And, I added the grated rind of the 2 lemons along with the juice to the filling on top. It was one of the all-time lemon bars I have ever had. I believe next fourth dimension I arrive I volition double the lemon mixture that goes on top. It was sooo Yummy!
09/27/2010
Very good lemon bars. I added more lemon so was called for and they were a bit likewise tangy for me. Adjacent fourth dimension ill follow the recipe exactly and im sure they will be perfect for my taste!
08/11/2003
Skillful recipe, only I baked it for the unabridged time and the inner pieces were too gooey. Use at least ane/2 cup lemon juice for a real lemony flavor. Plan to make again and increase the baking time.
01/xiv/2011
Actually skilful. Non overly sweet, just could have used more lemon flavour. Don't know if my lemons didn't produce enough juice; I did add a tbs or ii of lemon extract. Next fourth dimension will use an add'50 lemon. Also my dough poofed out a bit, wasn't completely uniform. But will brand over again. Thank you!
12/29/2010
This recipe was de-licious!, my sister and mom devoured it. But I practice accept to admit it was a footling on the sweet side...
11/26/2009
if i could give this recipe nix starts i would. i normally brand lemon bars on the fly without a recipe, only my wife prefers to go by the book and is a beginner cook. kickoff of all there is no need for such an elaborate crust for something so basic. less is more and in this case mode also much. the crust is far likewise thick and buttery. the topping is banal and far too eggy. i insisted on adding zest, merely to no avail. we would take needed the juice of vi lemons to make these palatable. and, where's the powdered sugar in the recipe?
06/22/2011
I thought that this was a great, simple recipe. It did non take long to brand and left more fourth dimension to make other things. I did make a couple changes. For the crust, I used 1 stick of butter and 2 eggs. I aslo used ii big lemons for a more lemony flavor. When I was done, I sprinkled some powdered sugar on tiptop for a finishing touch. This is a Neat recipe!
12/05/2011
This was very tasty. I rated it 4 stars considering I remember the crust cooking time is off, perhaps but equally much as ten minutes. The bars were definitely a picayune undercooked merely they were however well-enjoyed! I suggest checking information technology a couple of different times and only taking information technology out one time it'southward browned.
01/xix/2011
These are fantastic! I used 2/3 cup of lemon juice and added an additional tablespoon of flour to the filling as suggested by others and it turned out perfect! I used aluminum foil in the 9x13 which make cleanup easy.
06/11/2006
I've never rated annihilation other than 5 stars until I made this tonight. I was really hoping this was going to be good, but honestly information technology's awful. The lemon topping barely tastes like lemon (and I used zest and one loving cup fresh juice). The topping is also very thin and non chewy at all. Quite dissapointing.
12/26/2009
These were great! I increases lemon juice to two/3 a cup and the flour to 1/3 a cup as others sugguested. I made mine in a 9x13 pan and I thought it was perfect. There was exactly 1/2 crust and 1/two lemon.
10/09/2010
Added a dash of common salt like suggested and went with 2/iii cup lemon juice, ane iii/four loving cup saccharide, and 5 Tbsp of flour for the filling. Turned out perfectly with lots of yummy lemon flavor! Powdered sugar on tiptop!
01/29/2014
Don't heed to the Reviews! Don't add x-tra lemon or lemon zest it makes the lemon bars style to sour! Stick to the original recipe!
04/14/2012
I was excited to make this recipe because I love lemon bars and these were so easy. However, the topping did non adhere to the base, and in fact shrunk away from it. Also, there was fiddling to no lemon flavor. I did make the recipe exactly as written.
01/16/2012
I'thousand kind of surprised how well this recipe is rated. I made the chaff as is and at that place is WAY too much crust! I like chaff as much as the next girl but the ratio is way off - nearly ii:1 chaff to filling. If you're going to effort this recipe, my suggestions are: - halve the crust recipe - add pinch of salt (one/eight tsp) to crust - utilize smaller pan for a thicker bar - employ at least two/3 loving cup lemon juice, add lemon zest if you similar more tartness, add 1tbsp flour to account for more liquid - don't forget to adjust blistering time if you make changes to the crust or pan size. Honestly, having to make so many changes to a recipe makes it a piddling disappointing.
05/12/2012
i thought this recipe was going to turn out fabulous afterwards reading all the wonderful reviews but later on making not one just ii pans of "the best lemon bars" and tasting it i was very upset, not only did it take me time to try to some how fix it but i wasted coin. they didn't come up out stiff or and least put together and then i waited and when they still didn't harden i put them in the fridge...nothing so i tried the freezer... again nothing. the thing is i was upset since i had nothing to bring to the political party i was going to, but not just that since then afterwards that i had to go to crumbs bakery and get cupcakes , since i wasn't going to show up empty handed. later reading the names and the good reviews i thought this would be okay, but the ingredients weren't correct ( powder saccharide in the moving picture non in ingredients )and the directions didn't seem so thought out or clear. what I'one thousand trying to say is next time i ever exercise a recipe off the internet i volition read every review just and then that i understand if the recipe is also to expert to be truthful.
11/11/2001
I made these for my husband to bring into in piece of work. His boss pulled him aside to let him know who skilful the lemon bars were. I even took the proposition of the lemon and lime bars they looked then wonderful on the tray. yum!
06/25/2011
I agree with other reviewers and made the following changes: bottom/crust - add 1/2 tsp salt and i/2 tsp vanilla. For the topping - juiced about 4-five fresh lemons to go ii/3 loving cup and added the zest of ane lemon. Too added 1/8+ cup of vanilla almond milk to the topping. Lots of powdered sugar on top after they cooled and some coconut flakes - - they were succulent!
12/29/2011
These were skilful, but I wouldn't say they were the all-time lemon confined always. I did increment the lemon juice and added some lemon zest for a more tart flavour. Anybody said they were proficient, simply there were lots left over, which says to me that they weren't that dandy. Not sure I will make this recipe again.
04/08/2011
Tart and perfect! I will utilize this recipe once again. No improvements needed.
03/17/2011
These were PERFECT! This recipe recreated the delicious lemon bar of my childhood! I substituted one/ii c. Splenda in the crust and in the filling I used 1 c. Splenda and 1/2 c. sugar. Also, my two lemons came out to exist virtually 1/2 a cup of juice. I can't stop eating them...YUM!
06/26/2011
Nobody could go the chaff out of the pan and then I just gave up on the crust simply the rest of the bar was corking!But ALWAYS GREASE the pan.
04/14/2013
Great texture and consistency but non about " lemony" enough for me. I even added the lemons' zest to the recipe. Withal searching for the perfect lip- puckering recipe.
03/23/2010
I LOVE these and I'yard making my second batch of the week! I have made these using a 9x13 pan and so an 8x11 pan, as someone else suggested. The 9x13 was just correct. Be careful non to overbake, though; 20 minutes is perfect.
12/29/2010
The basic recipe is very good, but I prefer it with a few modifications, some noted in before reviews. Add 1/2 tsp table salt to the crust and double the filling, using the zest of two lemons and at least ane loving cup (preferably one-1/4 C)of fresh-squeezed lemon juice. You may demand to cook the bars another five minutes for the boosted filling. My family LOVES these!
10/xi/2009
GREASE THE PAN. I had a devil of a time getting these out of a drinking glass 9 x thirteen" pan! But other than that, they were corking.
11/09/2012
I'm a simple man, so I'm a fan of unproblematic goodness. This recipe nails it. Generally speaking, I'm not much on lemon annihilation, but I love these. I have to command myself. My whole family loves them. My mom asks me to make them for her all the time. I can't say there aren't better recipes for lemon bars out there, merely I oasis't found a need to look any further than this one correct here. It'due south like a sweetness/tart goodness on peak of a shortbread cookie. If that doesn't sell it, you need help! Simple and succulent.
06/26/2014
I am a lemon recipe connoisseur! These are the easiest, best tasting lemon confined I accept always made! A couple of tips: I e'er use a glass pan when baking lemon recipes, because the crust and edges are less probable to darken and crisp up besides much. If using a metal pan, dark or not, I lessen the temperature by at least 10 degrees and even more than for a dark metal pan. Sometimes bake times must be at lower temp and for longer time, and you can use your all-time judgment by looks during baking. I agree whole-heartedly with MommyFromSeattle: Use at least two/3 cup of lemon juice and add lemon zest if you have it! This fourth dimension I did not have fresh lemons on hand, so I used lemon juice from the bottle and added 2 teaspoons of organic lemon flavoring and used her advice to add the actress Tablespoon of flour for the filling. This allows for that actress tart, super-sweetness pop of flavor! Instead of icing, I like to sift powdered sugar over the top, and ane tin can practice this immediately after blistering to keep it from poofing upward everywhere, and a little extra after bars are plated makes for gorgeous presentation! Another thing I like to practice with lemon bars is add crushed mint to my chaff. I added ii teaspoons of crushed mint this time, and I recall it was the perfect hint to complement the lemon flavour without tasting overwhelmingly of mint. I did make one commutation: I used half cup of butter half cup of kokosnoot oil. I think this recipe would also work for a graham chaff, and programme to try it soon! Mmm-MM!
12/23/2009
These are delicious, very lemmon-y. We put the zest of i lemon in the chaff and used 2/3 loving cup of store bought lemmon juice.
02/26/2010
These were wonderful. I was looking for a lemon bar that was like my mom used to make.. and these wer Ameliorate! The just change I made was to toss in well-nigh a half tsp of lemon zest- otherwise fabricated it just as stated... and i will admittedly brand this i again and again!
07/10/2011
I noticed that lemon is one of those ingredients that when added to a recipe, one person might retrieve it is too sweet and the next person might remember it was too tart, then I didn't place besides much emphasis on others' suggestions when information technology came to whether is was as well tart or too sweet - I only experimented and made it to my liking. I made it per the written recipe and so afterwards tasting, realized information technology needed a bit more lemon flavor. I concluded upwards using 1/2 cup of lemon juice and also added the lemon zest of nigh 2 lemons. This gave it the "punch" I personally felt it needed. Other than that, I used ane tsp. of salt in the chaff layer. they went fast at a BBQ I attended, and pointed a couple of ladies to this Website for the recipe. A good recipe - thanks for sharing!
02/16/2008
OMG!!!!!! This absolutely turned out terrible! I don't know what happened or what I did wrong, but I don't fifty-fifty recollect information technology is worth my fourth dimension and endeavour to try this again.
01/19/2012
I did increase the lemon to 1/two loving cup and added the lemon zest of i lemon. (its all a affair of taste..I like a strong but not too stiff lemon bar) Seriously the best lemon bars I take e'er had! Even better than the high priced lemon bars I bought at a specialty shop in MI that I thought for years were the best (until this recipe) Fiance said information technology is his favorite dessert ever.
11/xvi/2012
Just AMAZING!!! The most perfect lemon bars ever!!! used 2/three cups of lemon juice and put in i/four teaspoon of common salt into the crust and information technology was fantastic
Source: https://www.allrecipes.com/recipe/10294/the-best-lemon-bars/
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