sandi-in-hawaii
Well-known member
I liked using the zest in the crust and the filling, and I liked the orange/lemon combo.
I'd make the following changes, though:
Line the pan with parchment, to go up both sides. That way, you can lift the whole thing out when cool, and cut into neat little bars.
Yield of 3 dozen bars is off. Have you ever cut a 9x13" pan of lemon bars into 36 pieces? Way too small!! smileys/smile.gif
When making the filling, whisk the dry ingredients first, before adding the liquids. If you dump everything in, you'll get little flour or baking powder lumps, that you'll have to force through a fine mesh strainer to get out. (Ask me how I know.)
I'd also add a pinch of salt to the filling.
Reduce the second baking time from 40 minutes to 30-35. 40 is way too long.
Otherwise, it's a good recipe! (My comments are in parentheses.)
Golden Lemon Orange Bars
From Every Day with Rachael Ray
February 2008
MAKES 3 DOZEN (2 dozen is more realistic)
Prep Time: 10 min
Bake Time: 1 hr 5 min
Crust:
2 sticks (8 ounces) unsalted butter, softened
2 cups flour
1/2 cup confectioners' sugar
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
Filling:
2 cups granulated sugar
2 cups flour
1 teaspoon baking powder
4 large eggs
1/2 cup fresh lemon juice
1/4 cup orange juice
1 teaspoon lemon zest
(Add a pinch of salt)
Confectioners' sugar, for dusting
Preheat the oven to 350°. (Line a 9x13" pan with parchment. Make sure the parchment goes up the sides of the pan, so that you can lift the bars out when done.)
Using an electric mixer, combine the butter, 2 cups flour and the confectioners' sugar until the mixture is the consistency of coarse sand.
Stir in the 1/2 teaspoon lemon and orange zests.
Press the mixture into the bottom of a 9-by-13-inch baking pan. Bake until golden, about 25 minutes.
Meanwhile, using an electric mixer, combine the granulated sugar, eggs, lemon juice, orange juice, remaining 1 teaspoon lemon peel, remaining 2 tablespoons flour and the baking powder and mix for 1 1/2 minutes.
(Alternate instructions for mxing the filling: Whisk the sugar, flour and baking powder together in a large bowl. Add the eggs, lemon and orange juices, and zests and salt, and stir until combined.)
Pour the filling into the crust and bake until the top is golden, about 40 minutes. (Check at 30 minutes - 40 minutes is too long.)
Let cool completely. Cut into bars and dust with confectioners' sugar.
http://www.rachaelraymag.com/recipes/dessert-recipes/golden-lemon-orange-bars/article.html
I'd make the following changes, though:
Line the pan with parchment, to go up both sides. That way, you can lift the whole thing out when cool, and cut into neat little bars.
Yield of 3 dozen bars is off. Have you ever cut a 9x13" pan of lemon bars into 36 pieces? Way too small!! smileys/smile.gif
When making the filling, whisk the dry ingredients first, before adding the liquids. If you dump everything in, you'll get little flour or baking powder lumps, that you'll have to force through a fine mesh strainer to get out. (Ask me how I know.)
I'd also add a pinch of salt to the filling.
Reduce the second baking time from 40 minutes to 30-35. 40 is way too long.
Otherwise, it's a good recipe! (My comments are in parentheses.)
Golden Lemon Orange Bars
From Every Day with Rachael Ray
February 2008
MAKES 3 DOZEN (2 dozen is more realistic)
Prep Time: 10 min
Bake Time: 1 hr 5 min
Crust:
2 sticks (8 ounces) unsalted butter, softened
2 cups flour
1/2 cup confectioners' sugar
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
Filling:
2 cups granulated sugar
2 cups flour
1 teaspoon baking powder
4 large eggs
1/2 cup fresh lemon juice
1/4 cup orange juice
1 teaspoon lemon zest
(Add a pinch of salt)
Confectioners' sugar, for dusting
Preheat the oven to 350°. (Line a 9x13" pan with parchment. Make sure the parchment goes up the sides of the pan, so that you can lift the bars out when done.)
Using an electric mixer, combine the butter, 2 cups flour and the confectioners' sugar until the mixture is the consistency of coarse sand.
Stir in the 1/2 teaspoon lemon and orange zests.
Press the mixture into the bottom of a 9-by-13-inch baking pan. Bake until golden, about 25 minutes.
Meanwhile, using an electric mixer, combine the granulated sugar, eggs, lemon juice, orange juice, remaining 1 teaspoon lemon peel, remaining 2 tablespoons flour and the baking powder and mix for 1 1/2 minutes.
(Alternate instructions for mxing the filling: Whisk the sugar, flour and baking powder together in a large bowl. Add the eggs, lemon and orange juices, and zests and salt, and stir until combined.)
Pour the filling into the crust and bake until the top is golden, about 40 minutes. (Check at 30 minutes - 40 minutes is too long.)
Let cool completely. Cut into bars and dust with confectioners' sugar.
http://www.rachaelraymag.com/recipes/dessert-recipes/golden-lemon-orange-bars/article.html
