2 ingredient lemon bars
12-15-2013, 09:00 AM
#31
Super Member
Join Date: Mar 2012
Location: Texas, USA
Posts: 5,896
Okay, I tried this recipe today and tasty as it is, I baked mine for a full forty five minutes, in the middle of the oven with accurate temperature. Ha ha!
The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.
It was so fluffy, just like a souffle, wow!
One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.
Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?
How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.
What's up with this?
Help, please
peace
The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.
It was so fluffy, just like a souffle, wow!
One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.
Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?
How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.
What's up with this?
Help, please
peace
12-15-2013, 09:08 AM
#33
Super Member
Join Date: Mar 2012
Location: Texas, USA
Posts: 5,896
12-15-2013, 09:52 AM
#34
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Okay, I tried this recipe today and tasty as it is, I baked mine for a full forty five minutes, in the middle of the oven with accurate temperature. Ha ha!
The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.
It was so fluffy, just like a souffle, wow!
One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.
Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?
How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.
What's up with this?
Help, please
peace
EDIT: So should the amount of lemon be by weight or volume? I think that is the problem. I used two 22oz. by volume and took away the two oz. overage.
So which is it, please? I think I just waisted some good lemon filling.
The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.
It was so fluffy, just like a souffle, wow!
One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.
Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?
How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.
What's up with this?
Help, please
peace
EDIT: So should the amount of lemon be by weight or volume? I think that is the problem. I used two 22oz. by volume and took away the two oz. overage.
So which is it, please? I think I just waisted some good lemon filling.
12-15-2013, 02:17 PM
#35
Senior Member
Join Date: Mar 2011
Posts: 471
I haven't made these yet but I am going to.
Two Ingredient Lemon Bars......
2 Ingredient Lemon Bars
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all
)
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
Two Ingredient Lemon Bars......
2 Ingredient Lemon Bars
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all
)Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
12-19-2013, 02:43 AM
#37
Senior Member
Join Date: Feb 2011
Location: Central Alabama
Posts: 884
I also tried it and mine turned out very heavy and gummy. Taste was pretty good but didn't like the texture at all.
Okay, I tried this recipe today and tasty as it is, I baked mine for a full forty five minutes, in the middle of the oven with accurate temperature. Ha ha!
The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.
It was so fluffy, just like a souffle, wow!
One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.
Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?
How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.
What's up with this?
Help, please
peace
EDIT: So should the amount of lemon be by weight or volume? I think that is the problem. I used two 22oz. by volume and took away the two oz. overage.
So which is it, please? I think I just waisted some good lemon filling.
The batter came up over the 9 x 13" cake pan. I had to add foil around the edges so as not to burn. My test skewer came out clean.
It was so fluffy, just like a souffle, wow!
One minute after taking it out of the oven it deflated and fell in on itself. It went from about 3.5" high to about 1" high. The outside golden brown "crust" is chewy and the center is just like pudding but stays together and can be cut.
Is this the way it should be? It isn't very pretty. I couldn't serve it as a dessert. What did I do wrong?
How long did you hand mix the batter? I did it till the mixture was just incorporated, did not over beat the batter.
What's up with this?
Help, please
peace
EDIT: So should the amount of lemon be by weight or volume? I think that is the problem. I used two 22oz. by volume and took away the two oz. overage.
So which is it, please? I think I just waisted some good lemon filling.
01-10-2014, 04:50 PM
#38
Senior Member
Join Date: Dec 2012
Location: Arkansas
Posts: 559
lemon pudding mix infinitely better
Infinitely better is the packaged pie/pudding mixes than canned lemon filling. Making it in the microwave is a breeze! Just be sure it is the cook kind. I have used tthese for years. Does anyone remember when it had a little round ball in the powder? The aroma was glorious. Thanks for sharing recipe.
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10-10-2011 02:40 PM
