3 layer lemon bars?

Parent Cafe
1

<p>Anyone have a receipe for lemon bars like this? There were 3 distinct layers.</p>

<p>top - very thin sugary lemon layer
middle - awesomely delicious creamy sweet layer - maybe condensed milk? This was thicker than the top layer.
bottom - crusty, buttery layer</p>

<p>Someone brought these to work today, but the baker left for a foreign country last night and we won’t be able to get the recipe from her :-(. I normally don’t even LIKE lemon bars, but these were all about the creamy middle layer. The lemon taste was subtle. I can’t get them off my mind.</p>

<p>I know this is a long shot, but you people do seem to know everything!!!</p>

2

<p>Wow, can’t help but they sound delicious!</p>

3

<p>This is a pretty standard Lemon Bar recipe. The top of it “crusts”…so it seems like a sugar layer on top, but it really isn’t a separate layer.</p>

<p>Lemon Crunch
Yield: 16 squares
Bake 20 min @ 350 degrees
FIRST LAYER:
1 cup flour
1/4 cup powdered sugar
1/2 cup melted butter</p>

<p>SECOND LAYER
2 Tablespoons fresh lemon juice
2 eggs
1 cup sugar
2 Tablespoons Flour
1/2 teaspoon baking powder
1 Tablespoon graded lemon rind</p>

<p>First Layer: Sift flour and sugar together (I don’t sift…comes out ok!) Add butter, blend, and press into a 9 x 9 inch pan. Bake 15 minutes @ 350 degrees. While crust is baking, make second layer: mix all ingredients together, pour on baked first layer, and bake 20 min @ 350 degrees. Cool in pan on rack. Sift powdered sugar through small sieve on top and cut.</p>

4

<p>Thank you for posting the recipe, I’ll try it.</p>

5

<p>That looks like my recipe too.</p>

6

<p>Yep, lemon bars are one of my favorites! I often increase the lemon juice by at least half again (so 3 T. instead of 2) so they are more tart. Yum.</p>

7

<p>Google Lemon Love Notes or try this recipe:
[RecipeSource:</a> Patty Ann’s Lemon Love Notes](<a href=“http://www.recipesource.com/desserts/cookies/29/rec2961.html]RecipeSource:”>RecipeSource: Patty Ann’s Lemon Love Notes)</p>

8

<p>[Three</a> Layer Lemon Bars Recipe](<a href=“6817 Recipe | Group Recipes”>Three Layer Lemon Bars Recipe)</p>

<p>This one sounds like the one you are looking for.</p>

9

<p>Perhaps checking out Allrecipes web site, and searching for lemon bars may help you find the right ones, because they have photos, and all the lemon bars look so different.
If you find the right one, please do share with us. They sound delicious, and worth trying.</p>

10

<p>Thanks! I’ve been away but will try these this week.</p>

11

<p>2boysima:</p>

<p>Can these be frozen ahead of time or will they lose their taste? Thanks!</p>

12

<p>ccc, I’ve never had any loss of flavor when freezing lemon bars for as long as 6 months. You can buy them frozen at TJ’s now, too. Any powdered sugar sifted onto the top will be absorbed, so that step can be skipped. You can always do that after they are defrosted for serving.</p>

13

<p>For those who understand kitchen chemistry, what is the point of putting the baking powder in the top layer? Basically it’s a lemon curd, but why would a lemon curd need baking powder in it? Wouldn’t the baking powder just neutralize the acidity? But don’t you want the acidity?</p>

<p>abasket, I add more lemon juice too. Two tablespoons, to me, would be inadequately lemony.</p>

14

<p>Hi ST! :)</p>

<p>I would love to make these and freeze them…glad to hear you have had good luck freezing lemon bars. </p>

<p>I have seen (and bought on occasion!) the lemon tart in TJ’s in the bakery section, are the frozen lemon squares something new? How do they taste? Do you know offhand how many come in a package? If I’m making for a large group of people, it sounds more cost effective for me to make them myself…thanks for the info! (I may buy them just for my family!)</p>