Yes the same happen to me and I am still trying to figure out what happened. I also poured the mixture when the base was warm. I think I will use self rising flour nextime or le it cool off I also removed it from the 9 by 13 on to a flat cookie sheet. I will let it fully set in the fridge then try to move it. or not? I just love when I try new thing and it doesn't really come out right,hmmmm But the flavor was great! It is a on going working recipe. sugar
There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, Sugar -----Original Message----- From: gail johnson via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, March 01, 2016 11:45 AM To: [email protected] Cc: gail johnson Subject: Re: [CnD] Sugar's Lemon Bars I made the lemon bars. When it was done baking it wasn't solid. It had a covering yet still liquid in the middle. Could this be because I didn't let the crust cool all the way before I poured the lemon mixture in? I assume when it cools it will harden to a bar I can cut. Never made lemon bars before. whether they harden all the way or not they will taste fabulous. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
