Make sure your oven temp is right. I ruined a batch in a similar way when
the oven was not hot enough.
Sharon

-----Original Message-----
From: [email protected]
[mailto:[email protected]]on Behalf Of Claudia
Sent: Saturday, September 18, 2010 10:35 AM
To: [email protected]
Subject: [CnD] Fw: Lemon Bars


okay,

I've just made these lemon bars, but they don't seem to be setting.  The
crust is still very soft;  if I put my finger through just a bit, it breaks
through.  Underneath, the layer still seems to be somewhat liquid like.
I put them back in the oven, but I'm afraid the crust will burn!

Any ideas, or have any of you ever attempted lemon bars before?

Claudia

----- Original Message -----
From: Claudia
To: [email protected]
Sent: Friday, September 17, 2010 8:46 PM
Subject: Re: [C-F] THEME: Lemon Bars


Hi All,

Can I double bar recipes, like this one, or would that not be a good idea?
I'm assuming they're going to come out semi thin, not like the thickness of
brownies?

Claudia

  ----- Original Message -----
  From: Jamie R
  To: [email protected] ; [email protected]
; [email protected] ; [email protected]
  Sent: Friday, April 02, 2010 4:08 PM
  Subject: [C-F] THEME: Lemon Bars



  Lemon Bars

  2 cups flour
  1/2 cup powdered sugar
  1 cup butter or margarine
  4 eggs, beaten
  3 cup sugar
  1/3 cup lemon juice
  1/4 cup flour
  1/2 tsp. baking powder

  Sift together 2 cups flour and powdered sugar. Cut in margarine until
  mixture clings. Press into 9x13 inch pan; bake at 350 degrees F for
  20-25 minutes or until lightly browned. Beat together eggs, sugar and
  lemon juice. Sift together the 1/4 cup of flour and baking powder.
  Stir into egg mixture. Pour over baked crust. Bake at 350 F for 25
  minutes; sprinkle with additional powdered sugar. Cool and cut into
  25-30 bars.


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