OT Reporting in- Dense Lemon Squares

There was such a flurry of replies to my thread asking for "lemon brownies"
that I can't find the name of the wonderful, clever person who posted the
recipe for Dense Lemon Squares. Sorry!
I just made them and..... WOW!!! THANK YOU for finding that recipe and
sharing it! I added 1/4 tsp. of pure lemon extract with the lemon juice and
used salted butter (what I had on hand) and skipped the 1/4 tsp. of salt.
They are EXCELLENT! The texture is more like cornbread than brownies- I
wish they were just a teeny bit moister. Any ideas on how to accomplish
that?
All in all- HIGHLY recommended!!! Yummy in my tummy! VB
Lemony Leslie & The Lemony Furbabies in MO.
Reply to
Leslie & The Furbabies in MO.
I found that recipe after Sandy suggested a search for lemon brownies. One thing led to another and there was just what you were looking for. I am going to try them too. I don't do a lot of tweaking with baking recipes but if you just lightened the flour a tad? Maybe add an extra egg? Someone else probably can make better suggestions. Nice to hear you so happy Leslie. TAria
Reply to
Taria
I am getting a tad aggravated by these recipe posts. Every time I read one, I gain 5 pounds!! It is not MY fault ... it is these posts. That's my story and I'm sticking to it ... of course I'm sticking, what with the sticky food and all!! PAT, LOL in VA/USA
> Answering myself here. It was Taria- THANK YOU! again- who found the > recipe! > >
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Reply to
Pat in Virginia
For extra moisture: make up some lemon syrup, as in Lemon Drizzle Cake; make holes in the cake before cutting, when just slightly warm, and pour the syrup over the cake so that it is absorbed through the holes. That's why I suggested LDC >gg< . In message , Leslie & The Furbabies in MO. writes
Reply to
Patti
found this on the same site Taria posted her find on.
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Chewies...sounds like another possible in your quest for Lemon Brownies. jeanne
Reply to
nzlstar*
As a veteran recipe tweaker, here's a few suggestions on ways to get a more moist mouth-feel.
The two standbys for moist texture are fat and applesauce. Since the recipe already is, shall we say, not very low calorie, I'd try adding the applesauce first. Try a half cup or a cup, and see what you think.
Another possibility is to change the mixing directions. Try using softened (colder than room temp, but warmer than fridge temp) butter, and creaming it with the sugar. (Cream until the butter turns noticeably lighter -- most people don't cream a butter/sugar mixture nearly long enough). Then add the eggs in, one at a time. Then finish the recipe as written. This will change the texture into a finer, less cornbread texture, and might also be what you're looking for.
Reply to
Kathy Applebaum
Howdy!
This is why, my dear Pat, friend and quilty comrade, that I sent pics of quilts & foods, not the actual calorie-laden food items themselves. I do it for love. ;-D
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Cheers! Ragmop/Sandy
On 7/6/07 3:48 PM, in article bUxji.8289$ snipped-for-privacy@newsfe16.lga, "Pat in
Reply to
Sandy Ellison
Does this mean you are making this quilt for me, dear Ragmop? HQ of course, I know. PAT, smiling in anticipation in VA/USA
Reply to
Pat in Virginia
had another thot. those chewies have oatmeal in them. i've got this recipe that also uses oatmeal but chocolate recipe. it is one of our all time favourites. fwiw, might be able to adapt this to lemon?? anyone?
OAT FUDGE SLICE Into one bowl... 1 Cup Rolled Oats 1 1/2 cups boiling water let this stand to absorb the water. then add 1/3 cup of Butter or Margarine let this melt into the hot oats. then beat in... 2 Eggs 1 tsp Vanilla extract
in another bowl..... 1 cup Flour 1 cup Sugar 1 tsp Baking Soda 1/4 cup of Cocoa Powder mix well.
add dry to wet, mix really well, this will be a rather gloopy mixture, not to worry, it tastes reallllllllly good. pour into a greased pan, one that holds what a 10inch round pie plate holds, approximately. bake for bout 35mins at 180C or 360F. let it cool and ice with....
Chocolate Icing 3/4 cup Icing (powdered, confectioners) Sugar 1 TBL Butter or Margarine 1 TBL Cocoa Powder a wee tiny bit of hot water to make a nice consistency, not too runny though. enjoy!!!!!
added nuts or various dried fruit to your liking.
i hope someone knows how to adapt recipes. this is a great chocolate one and i'd be pleased to know how to fix for lemon as we've a lot of lemons here now. tia, jeanne
Reply to
nzlstar*
I haven't seen the recipe but I do know that one easy way to moisten a recipe is to change the liquid to buttermilk. Something about using buttermilk makes the finished product MUCH moister so this might work for your Lemon Square Brownies :-). ciaoMeow >^;;^<
PAX, Tia Mary >^;;^< (RCTQ Queen of Kitties) Angels can't show their wings on earth but nothing was ever said about their whiskers! Visit my Photo albums at
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Reply to
Tia Mary
Mary, ANy recipe with buttermilk is usually really good. Is there a rule for adding baking soda to adjust for the acidity? Taria
> >> ........ .......... >> They are EXCELLENT! The texture is more like cornbread than brownies- >> I wish they were just a teeny bit moister. Any ideas on how to >> accomplish that? >> >> All in all- HIGHLY recommended!!! Yummy in my tummy! VB >> >> Lemony Leslie & The Lemony Furbabies in MO. > > > I haven't seen the recipe but I do know that one easy way to moisten a > recipe is to change the liquid to buttermilk. Something about using > buttermilk makes the finished product MUCH moister so this might work > for your Lemon Square Brownies :-). ciaoMeow >^;;^ > PAX, Tia Mary >^;;^< (RCTQ Queen of Kitties) > Angels can't show their wings on earth but nothing was ever said about > their whiskers! > Visit my Photo albums at
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Reply to
Taria
the oat fudge slice recipe i posted is really moist. not sure i'd call it chewy tho. its more a gooey-ish cake texture. it is super delicious and easy to make. i am hoping someone will figure out if this can be adapted for lemons. jeanne
Reply to
nzlstar*
You could separate the eggs and whip the whites with approx 1/4C of the sugar - fold this into the batter before baking to lighten the consistency - this would also cut down on the baking time. (If eggs are beaten too much - they will become tough when baked) A cup of applesauce is the equivalent of 1egg if you wanted to try a substitution or you could add a 1/4C of apple juice to the recipe. A 1/4C of milk could also be added which would 'sour' with the lemon to make buttermilk instead of the apple juice. A grated apple (I like Granny Smiths) would also add to the consistency. jennellh (change the mail to news)
Reply to
jennellh
Yeah. What Kathy said. That's exactly what I was thinking. That is, of course a very naughty recipe with 3 eggs and so much butter. You really should add the applesauce so you can count it as a fruit. In fact, I'm betting you could reduce the number of eggs to two and add a cup of applesauce. Polly
Reply to
Polly Esther
Add more liquid to the batter or remove from oven earlier?
Or make a quickie lemon custard and pour over the brownies before they cool. Debra in VA See my quilts at
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Reply to
Debra
oh dear, Pat. then i wont tell you bout the scrummy orange cake now cooling in the kitchen and will then get lemon icing on top. oops, sorry, i just did. oh well. there goes another pound, heehee.
now looking for a good 'microwave self saucing lemon sponge pudding'. i've saved the wee cups from some storebought puds and they're just the right size for one person dessert. we're chock a block with lemons in the yard now and it seems the obvious choice for a hot dessert in winter, eh. jeanne
Reply to
nzlstar*
HMMMM sounds like buttermilk wouldn't work for this recipe. DD is home from holiday, I'll phone her later and ask her what to do. Remember, she's a chef and pastries & all baked stuff is her area of expertise. OH yeah -- for Taria -- I've never worried about the acidify of the buttermilk. Maybe that's what makes the finished product softer & moister?!?!?!? CiaoMeow >^;;^<
PAX, Tia Mary >^;;^< (RCTQ Queen of Kitties) Angels can't show their wings on earth but nothing was ever said about their whiskers! Visit my Photo albums at
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Reply to
Tia Mary

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