Cheesecake Lemon Bars

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there in the oven,we shall see if they come out all right or not :)

I did wreck the kitchen making them
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oh well :) here is a picture right before I put it in the oven


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I did double the lemon filling,I had read a few reviews and they seemed to like it better thicker,which I'm sure I will too :) here is the recipe

http://allrecipes.com/recipe/218039/cheesecake-lemon-bars/?src=VD_Summary

I forget who it was in the Welcome Thread that mentioned them,but I decided I would try and make some,now if it only will turn out good :) oooh and they said to let it sit for at least 6 hours, then eat some,that is going to be hard to do lol

not what you would call as pretty as the web sites,but I'm more of a uuuuh mmmm rustic baker :)
 
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ut oh it says to bake it till it is set,is that sticking a tooth pick in it ?


i do need to get one of those thing of a ma jigs,to juice the Lemons with :)

another ut oh I don't think I doubled the sugar in the filling ,oooooops
 
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it is on the cooling rack now


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and tart is the word :) hopefully it will settle down after it has sit for a while

is that burnt or not ? I will tell ya'll after I've have some ,if it is good or not,as ya'll can tell i usually have problems with the first couple of try's at a new recipe
 
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well surprise,surprise,it actually came out pretty well,I do think it needs to sit longer,but it taste really good,still a bit to much tart taste,but it is settling down a bunch,so if i leave it alone today,it should be excellent then lol

still way to rustic looking :) but taste good,that is what matters ,the crust taste good,but it is like there isn't enough,it is awful thin,hmmmm maybe double it too ? I do like a good crust,so it may just be me,the burnt looking edges taste better than what is under the Lemon filling or lack of crust I should say
 
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So how does it taste? Can you tell that you left out the other half of the sugar? I've found that when I'm doubling or tripling a recipe, I have to actually write the new amounts down, or I do the same. I get so into the baking process and enjoying the experience that I forget about the proportions. I had to laugh at your mess. I must have OCD regarding baking, because I clean after each step. If i had more room in the kitchen, i might not, but I stop and wash the bowls and utensils after most steps.

It looks delicious!! I like rustic, and that looks like something I'd enjoy. I'd probably use a slightly larger pie pan, which is the only one I have right now, and double the crust, but just make it a little thicker, since it wouldn't come up much higher. The one I have is 9.5", versus 9".
 
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I feel you about the kitchen after doing baking - I always have a bunch of stuff in my sink when I'm done! It's the only part I don't enjoy about baking -- all the cleaning up!

I also like the rustic home made look, to me it's just more charming and doesn't look mass produced!!
 
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it tastes pretty good Diane,I must have gotten the amount of sugar correct :) it has settled down a bunch once it set for a day,I may use a deep dish pie pan the next time and see how that does,I'm still undecided if I like the cheesecake topping or not,the next time I may just go with some home made whipped topping instead,I'm usually not a big fan of a cream cheese topping,but thought I would give this recipe a try,the filling is excellent,the crust needs something :) but I'm not a good enough baker to tell what lol

I usually try to do a little clean up as I go along,but i didn't this time :) I'm doing pretty good at the rustic looks cupcakechef :)
 
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well I;m not a Hugh fan of the cheesecake topping,the filling was excellent,the crust needs work or it was something I did wrong,I did put the butter in the freezer and let it sit way to long,so that may have something to do with it :)
 
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Wow! Your Cheesecake Lemon Bar looks good and delicious! This is also one of my favorite kind of cake bar aside from the Brownie Bar and Butterscotch Bar.
 

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