What I want is a lemon bar that is the texture and heavy, moist chewiness of
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. ;-)
Leslie & The Furbabies in MO.
I have a killer lemon bar but it I am not sure if it is what you are
looking for. This one has a butter/flour base with the lemon and egg
kind of top. I wouldn't say they would work for you what you are
looking for. I'll go check my books and report back if I find anything.
DD says mine are really good and they are what you 'should' want.
Ok, how about one that is called lemon-frosted walnut bars? The book
says flaky pastry crust with a touch of cinnamon topped with a moise
walnut studded filling and frosted with a lemon glaze? I don't know
this one but would be willing to make the scarifice and do a batch
up tomorrow. If you are in an emergent mode I and want the recipe
Taria, still looking
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
Leslie & The Furbabies in MO.
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.
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!
Leslie- who will be baking in the morning! & The Furbabies in MO.
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: firstname.lastname@example.org...
Hey Nightmist. I am interested too since Leslie got me all stirred
up about lemon.
This sounds good but anyone have a suggestion for real lemon juice
subbed for the flavoring? If I am going to do the zest I might as
well go for the real juice in that lemon.
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.
liz young in very hot hot hot california
Kerchhoffs Bakery in Paducah, Ky has exactly what you're looking for;
I know: I've had them twice!
Okay, so this doesn't help you right now, but ... I was thinking of you
and what you're craving!
How 'bout looking for a lemon brownie recipe?
Ragmop/Sandy-- who will just return to quilting.. don't need to bake, today
On 7/4/07 11:27 PM, in article email@example.com, "Leslie &
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. : )
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
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)
2 tablespoons lemon juice (1 ounce)
1 cup confectioners' sugar (4 ounces)
1/2 cup chopped nuts (2 ounces( optional)
1. 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
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
8. Spread on cake. Sprinkle with chopped nuts, if using. Cut into 16
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
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
do you ice these? yellow lemon icing would make them yellowies or just
ok now 'yellow' is starting to look misspelled.
snorfle'n in a wet south pacific,