What I want is a lemon bar that is the texture and heavy, moist chewiness of a brownie.
I have recipes for lemon pudding cake, lemon pound cake, lemon dump cake, lemon bars with a filling like a lemon meringue pie and a bunch of other lemon cake type recipes. But I *want* one with the rough texture and heavy moistness of a brownie- but no chocolate, of course! (I adore chocolate, but right now it's lemon that I want!)
Can anybody help me out with a recipe?
Leslie- craving..... & The Sweet-Toothed Furbabies in MO.
There's not a recipe here Leslie that I can vouch for - but I went over to my search thingie - WebCrawler - and asked for a search on 'recipe lemon brownie'. There's lots there. Maybe if you speak fluent brownie recipes, you can tell if one sounds like what you're craving. Happy cooking. Polly
See, that's the trouble.... you don't know what the texture will be until you actually make it. I can't have umpteen different lemon-y baked-goods things around here while I'm trying to find the perfect one. I'd weigh 500 lbs. and The HairyButt Gang would be right behind me with their own weight problems. Still hoping one of these nice quilters will have the perfect recipe for me. ;-)
No, that's not it. Think just a tremendously heavy, exquisitely moist lemon flavored bar type thing. No layers, no crust, no icing, no nuts. Just the lemon-y stuff. Thanks for trying so hard to help me out! I really don't mean to be difficult.... BG
DD2 id super fond of lemony things, and I sort of messed around with one of my favorite brownie recipes until I came up with this when she asked me for lemon bars. At the time I was informed that these are Not lemon bars, but not being a lemon fan I had no clue.
Lemon brownies
2 beaten eggs
3/4 cup sugar
1 tsp vanilla
2 tablespoons butter
1/4 cup milk
1/4 tsp salt
1 cup cake flour grated zest of one lemon lemon flavoring oil(1)
Beat eggs til thick Add sugar gradually, then vanilla, lemon oil, and milk, continue beating until sugar is partly dissolved. Add salt, flour and zest. spread in a greased and lined 7x11 inch pan, and bake at 350F for half an hour or til done.
(1) a few drops to 1/4 tsp depending on it's strength and your tastes,
4-5 drops of loran is what I started with. I imagine you could use extract if you put it in after the dry ingredients.
Yes I know there is no baking powder or soda. It doesn't need any.
Dunno if this will suit, but what you want is almost exactly why DD said these were not lemon bars. Of course their not being lemon bars did not keep them from vanishing quick as a wink.
That sounds *exactly* like what I am looking for! I'm guessing the cake flour has some leavening in it? (My fave brownie recipe doesn't have baking powder or soda, either.) I don't have cake flour here, so I'll have to use regular flour and hope for the best. THANK YOU!
Try looking for Lemon Drizzle Cake, Leslie. The way you describe what you want is exactly how I think of LDC. If you don't find one, I think I might have got one somewhere in the depths >g< I'll happily look it out for you, if you are stuck? . In message , Leslie & The Furbabies in MO. writes
There is no levening in cake flour. Cake flour is milled from soft white flour. It's lower gluten and higher starch content creates a delicate, velvety texture in baked goods such as cakes and cookies. AP or bread flour is from hard winter wheat; higher gluten content.
For 1 cup of cake flour, substitute 1 cup *minus* 2 tablespoons all-purpose flour and sift 3 times. You also can try substituting 3/4 cup all-purpose flour plus 2 tablespoons cornstarch (mix together well to thoroughly incorperate the two ingrediants and sift 3 times) for every 1 cup of cake flour called for in a recipe.
I just looked up this info in my cook book called "The Cake Bible".
I'd love to know the answer to this question too. And be happy to help test, except it's a bit far. But you could enlist your local fire department, for example. Firemen to the rescue! Bet they'd love to help. Roberta in D
"Leslie & The Furbabies in MO." schrieb im Newsbeitrag news: snipped-for-privacy@mid.individual.net...
No, Sharon, that doesn't sound like what I want- altho it *does* sound good. A cookie base would be more firm to hold it together. But thank you for trying. VBG
Leslie, I'll bet that NightMist's version here does not use any leavening. Beating the eggs to death will add texture and maybe some height. Part of the texture of brownies comes from the chocolate but it seems like NightMist's one ought to do it.
This looks like it could work and has real lemon in it. No mixes and described as what Leslie (and now the rest of us) all want. I want to live at that bakery Sandy. What a wonderfully sinful place to be. : )
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Dense Lemon Squares
These are like a lemon version of brownies. From the The Baking Sheet published by King Arthur flour. I haven't tried making these using the optional nuts.
16 servings time to make 45 min 15 min prep
3 large eggs
1 cup sugar (7 ounces)
1/4 cup lemon juice (2 ounces)
1 tablespoon lemon zest
3/4 cup melted unsalted butter (1 1/2 sticks, 6 ounces)
1 3/4 cups all-purpose flour (7 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (3 ounces( optional) Glaze
2 tablespoons lemon juice (1 ounce)
1 cup confectioners' sugar (4 ounces)
1/2 cup chopped nuts (2 ounces( optional)
Preheat oven to 325. Butter a 9" square pan. 2. Beat the eggs until light and thick. 3. Add the sugar and beat well. Add the lemon juice, lemon zest and melted butter, beating to combine. 4. Stir in the flour, baking powder and salt. If using, stir in the nuts. 5. Pour into prepared pan and bake for 30 to 36 minutes or until the center is no longer wobbly and the cake just begins to pull away from the sides of the pan. 6. Remove from the oven and cool on a rack. 7. To make the glaze, stir together the confectioners' sugar and the lemon juice. 8. Spread on cake. Sprinkle with chopped nuts, if using. Cut into 16 squares.
That's it! That's it! THAT"S IT!!! Thank you!!! My DS and DDIL are shopping for me tomorrow and fresh lemons are on the list.... tomorrow afternoon- YUM! I'll be baking and stuffing my face! VBG
THANK YOU!!!!!
Leslie- happy twirling in the ol' wheelchair & The Furbabies in MO.
is it melted butter? and is it added with the vanilla, milk and oil?
i have heaps of lemons ripe now, would more zest in place of the oil? they sound lemonisciously divine. :) move over lemon sponge pudding, here comes nightmists lemon brownies, or should that be lemon yellowies. would be yellower if we added a bit of food colouring, lol. do you ice these? yellow lemon icing would make them yellowies or just yellows...lemon yellows! ok now 'yellow' is starting to look misspelled. snorfle'n in a wet south pacific, jeanne
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