Recipes for lemon/jam bars are up. I seriously can't recommend the Serious Eats one enough. Though one part of it does require an instant read thermometer (I think you may be able to eyeball it but it may get dicey)
I cheated a bit and did these early
But I may go ahead and make a jam bar recipe this week too.
Also! Who knew you could freeze lemon bars and eat them frozen too! Nobody told meeeeee
I got impatient and cut them before they were completely set. They are very lemony and delicious. I used the Sally’s Baking Addiction recipe linked on page one.
Yum! I ate two and put some of them back into the fridge. Some of them went into the freezer.
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
I just want everyone to know that I am being very well behaved and letting my squares set for the full hour in the fridge
and it is killing me
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UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
edited May 2020
okay, the recipe said chill in the fridge for an hour but I don't think that was quite enough, these are still quite gooey - I was barely able to transfer them out of the pan onto the cutting board, and putting them back in just isn't in the cards, so I've got the whole cutting board in the fridge for a bit longer
except for one, I wasn't waiting any longer.
edit: these are the most intensely lemon-y things I have ever eaten omg
I cooked all weekend and none of it was lemon bars.
I made (all by request) a simple rice pesto chicken casserole thingy, a mustard chicken garlic potato salad, and a apple vinegar pork corn and mushroom egg drop soup.
I won the good boyfriend award but failed at lemon bars.
My favourite part of making the bars might be right when you finish cooking the lemon mixture on the stove, and pourit onto the crust. Some small bit is always left behind and you can sample your first taste of the super lemony goodness right then and there
The process was such that I couldn't really take process pictures.
I used the Bon Appetite recipe
Thoughts:
It says 1 medium onion and they mean medium, if you have larger onions I'd recommend only using half.
I would fully make risotto for dinner the night before instead of doing all this at once.
I would recommend adding some basil or thyme to give it a little more of an herb kick.
I didn't feel like making Risotto just for this (I'd just eat the risotto), but I didn't want to be quite as simple as the basic recipe. So I'm going to cook a gestalt thing. Old rice per Just A Tastr, but add lemon zest and grill some onion chunks per BA, and some Thyme per Doodmann. Then, the secret side:
These were good! I’m glad I remembered that the trick to making onigiri is to use plastic wrap to make the balls because at first the rice only wanted to stick to my hands.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I was unable to summon the spoons to attempt this. I'm feeling super duper burnt out on cooking lately. but next time I make rice, i'll make too much and I'll try that stale rice recipe.
also i'll need to halve the recipes because i'm going to be the only one that will eat them.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
I've been at work for four days in a row already this week, and it is 50 degrees and drizzling in May.
Happily, I had a batch of leftover steak and ale and mushroom pie filling in the freezer, which is now a pie. I'm heating another slice of it up for dinner.
Oh my! You're so daring. The sheer amount of screaming he had during that episode was super hilarious and convinced me not to follow suit
Chicharrones aren't easy to find around here either! Alas
I found pigs ears when I bought the ground pork so I thought I would go for it.
His experience on video is 100% accurate, there was a lot of screaming and oil everywhere.
I think the big miss is that you really should simmer them way longer and really make sure they are good at dry and maybe use a deep fryer or air fryer...something with room/a lid.
I switched phones and kind of lost access to all my old pictures, but I was able to get a friend to text me back a picture of my Arancini!
Note the Arancini-casserole to the right; I attempted the egg wash, but it made the rice stick to my hands too much and I couldn't form it into balls, so I just made the first batch into a casserole and baked it.
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...through Takis fuegos :redface:
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I cheated a bit and did these early
But I may go ahead and make a jam bar recipe this week too.
Also! Who knew you could freeze lemon bars and eat them frozen too! Nobody told meeeeee
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I think they were a Christmas gift but they were most certainly purchased at Stokes.
but I'm making cinnamon rolls again today.
maybe end of the week.
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Gonna need more, though.
YESSSS DESSERT BAKING LET’S DO THIS.
The kid wanted to bake, so, we made lemon bars. All visible hands are hers.
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Didn't have a baking pan so I used my cast iron, which was annoying for the crust but worked pri well overall.
Didn't measure the lemon juice/zest so they are really tart.
Only spilled a little bit all over the oven when trying to put it in.
Over cooked the whole thing and sill didn't get much browning on the crust or top, not sure what the deal is with that.
Mmm, they both look like they're the appropriate amount of gooey
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I use the Joy of Baking recipe. https://www.joyofbaking.com/LemonBars.html
No having to make the curd over a double boiler, only made an 8 inch square pan.
Still tastes amazing, and was easy enough to do with the Kid helping.
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Yum! I ate two and put some of them back into the fridge. Some of them went into the freezer.
I think I wanted a bit more jam but it ended up quite nice, Including with the walnuts (even though I don't usually like nuts on desserts)
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and it is killing me
except for one, I wasn't waiting any longer.
edit: these are the most intensely lemon-y things I have ever eaten omg
Time to assemble these photos and the recipes for this week..
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that sounds manageable maybe
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I made (all by request) a simple rice pesto chicken casserole thingy, a mustard chicken garlic potato salad, and a apple vinegar pork corn and mushroom egg drop soup.
I won the good boyfriend award but failed at lemon bars.
I made cheesecake, bacon, and gumbo
Make the lemon bars of your dreams~!
My favourite part of making the bars might be right when you finish cooking the lemon mixture on the stove, and pourit onto the crust. Some small bit is always left behind and you can sample your first taste of the super lemony goodness right then and there
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I used the Bon Appetite recipe
Thoughts:
It says 1 medium onion and they mean medium, if you have larger onions I'd recommend only using half.
I would fully make risotto for dinner the night before instead of doing all this at once.
I would recommend adding some basil or thyme to give it a little more of an herb kick.
https://www.pepperscale.com/piquillo-pepper-sauce/
This delicious piquillo pepper recipe, to give it some zing
These were good! I’m glad I remembered that the trick to making onigiri is to use plastic wrap to make the balls because at first the rice only wanted to stick to my hands.
Gonna make this for dinner this evening.
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also i'll need to halve the recipes because i'm going to be the only one that will eat them.
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I made the Serious Eats version only I added thyme instead of saffron
Super crisp outside, and super chewy inside!
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Happily, I had a batch of leftover steak and ale and mushroom pie filling in the freezer, which is now a pie. I'm heating another slice of it up for dinner.
Thanks, past Jedoc!
My process and thoughts on the reciepe are here: https://imgur.com/a/b6aOjue
Chicharrones aren't easy to find around here either! Alas
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I found pigs ears when I bought the ground pork so I thought I would go for it.
His experience on video is 100% accurate, there was a lot of screaming and oil everywhere.
I think the big miss is that you really should simmer them way longer and really make sure they are good at dry and maybe use a deep fryer or air fryer...something with room/a lid.
Note the Arancini-casserole to the right; I attempted the egg wash, but it made the rice stick to my hands too much and I couldn't form it into balls, so I just made the first batch into a casserole and baked it.
That looks delicious!