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lemon bar help?

post #1 of 6
Thread Starter 
I need to locate this wonderful recipe for lemon bars.

it is possible that it is form an ancient bon appetit magazine

it featured and eggless lemon custard as the filling, slightly translucsent, like a lemon curd

the crust was like a short breat pastry crust

they were great!
post #2 of 6

Put me in the I Love Lemon column

Chalk,

I love lemon bars and lemon squares. I don't have my own recipe, but think this is yours (tah dah): Double Lemon Bars Recipe at Epicurious.com

FWIW, Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides is THE best online source for Bon Appetit (and other Conde Nast pubs') recipes.

Hope this works for you,
BDL
post #3 of 6
(emphasis is mine)

The recipe I use (my rabbi gave it to me years ago) also contains eggs. Not being trained on a lot of kitchen chemistry, I don't know how you could make a lemon curd without eggs. I'd love to know, though; tapioca powder or some other starch, perhaps?
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post #4 of 6
Y'know I'd swear that Bon Appetit recipe didn't have eggs when I linked to it. Dybbuks, you think?

BDL
post #5 of 6
Thread Starter 
thanks!!!!


by the way

i meant to say MILKLESS!
post #6 of 6
Milkless!

Well, here's the recipe I use:

LEMON SQUARES

Crust
1 cup margarine
1 cup powdered sugar
2 cups all-purpose flour
Pinch of salt

Blend with pastry blender or with fingers. Pat into a 10”x15” jelly roll pan. Bake 20 minutes at 350F.

Topping
4 eggs
2 cups sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon rind, finely grated
6 tablespoons flour

Beat eggs slightly; whisk with remaining ingredients. Spread over crust and bake 25 minutes more. Cool; cut into squares. Dust with powdered sugar.

The bars freeze well.
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