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I'm eating one, does that help?
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I'm eating one, does that help?
excuse me?No.It's been over a day.Give em up,Isa.
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i checked earlier and no bars:( thought i'd give it one last chance before bed.....
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Here's the recipe. It's veganized from a Cook's Illustrated recipe, and I am actually not crazy about that much earth balance in the crust so I am going to work on that a bit. Other than that I think it's pretty fine tasting.
Crust:
1 3/4 cups all-purpose flour
2/3 cup powdered sugar
1/4 cup cornstarch
1 cup non-hydrogenated margarine
Filling:
1 1/3 cups water
3 tablespoons agar agar flakes
1 1/4 cups sugar
1/8 teaspoon tumeric
2/3 cup fresh lemon juice
3 tablespoons arrowroot powder
1 tablespoon finely grated lemon zest (from two large lemons)
1/4 cup soymilk
Extra powdered or confectioners' sugar to decorate finished bars
Preheat oven to 350 F. Lightly grease a 13 x 9 inch baking pan.
Pulse flour, powdered sugar and cornstarch in food processor. Add margarine in spoonfuls and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake for 40 minutes; remove from oven and let cool. Meanwhile, prepare the filling.
In a sauce pot, soak the agar agar in the water for 15 minutes. Meanwhile, zest your lemons and squueze your lemon juice. Mix the arrowroot into the lemon juice to dissolve.
When the agar has been soaking for 15 minutes, turn the heat up and bring to a boil. Boil for about 10 minutes, or until the agar is completely dissolved. Add the sugar and tumeric and boil until dissolved, about 3 minutes. Lower the heat to medium and add the arrow root and lemon juice mixture, then add the lemon zest and soy milk. Wisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but lowly bubbling is ok.
Pour the mixture into the prepared crust, let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and set. Use a sifter or a fine mesh strainer for sprinkle the bars with powdered sugar. Slice into squares and serve.
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Yes!
Thanks soooo much for posting this, Isa. You had us all at the edge of our (computer) chairs.
I know what I'll be having for breakfast tomorrow morning.
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i love you isa! the lemon bars that i remember were super rich, so i'm actually relieved to see the amount of EB in the crust. meltaway lemon goodness..... i'm on these as soon as i pick up some lemons.
GOOD NIGHT!!
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Cool! My only concern is that these are really sweet! But all the sugar was necessary to get the right texture. Anyway, let me know what you think.
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Yikes. I can feel the sugar coursing through my veins from here!
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What's a lemon bar? Why all the fuss?
Mat.
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::adds agar to shopping list and fights urge to kiss Isa:::
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I know I really need to get a food processor, but until such time as I do, what might be another way of preparing the crust?
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You can just use a fork and blend everything together that way.
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matwinser wrote:
What's a lemon bar? Why all the fuss?
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IsaChandra wrote:
I'm eating one, does that help?
No that doesn't help! Because were not eating them! Nor are we getting photos of you eating them.
Also whats a lemon bar? I seriously need photos the name is not ringing any bells.
Also I have no lemons to make the recipie T.T
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So I made them last night and now I'm eating one for breakfast. They're really good, Isa! Definitely lemon bar citrus heaven.
I halved the recipe and decreased the sugar just a tad (I added a little less than 1/2, verses taking 1/2 of 1.25 cups). I also used agar powder, instead of flakes (didn't have any), so I added 1/2 a Tablespoon of agar-agar powder. I followed the rest of the directions word for word, including letting the powder sit for 15 min in the water - although that much time isn't really necessary if using powder.
I shall post a foto to go along with this too. They're a beautiful vibrant shade of yellow.
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I'll be making these soon (this week/end). I'll let you know and post the porn.
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Let's pretend I only have corn starch. Can I just sub it for agar agar?
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iloveheeze wrote:
I'll be making these soon (this week/end). I'll let you know and post the porn.
My porn posting abilities have been revoked, because basically my pc decided to stop accepting memorycards/my camera T.T
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Terry wrote:
Nope, agar is the magical jelling substance and nothing else will do.
And yet, I'd probably be foolhardy enough to try it with a more pedestrian substitute. But I wouldn't blame Isa's recipe when the end result turned out to be utter crepe.
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i have plenty of sweets around the house right now, but i'm going to make these tonight or tomorrow or sometime soon.
Last edited by esme25 (Tue 2/27/07 2:41 pm)
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esme25 wrote:
i have plenty of sweets around the house right now, but i'm going to make these tonight or tomorrow or sometime soon.
So esme is sending my sick asparagus some sweets.
Because thats what I got outta that sentence ^-^.
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i made em! they've only been in the fridge for an hour, but i just snuck one. i halved the recipe and used a 9 inch square pan. the crust is perfect. next time i'm going to use the same size pan and half recipe of the crust, but a full filling recipe. they will be extra thick lemon full then. and sugar haters, shush. traditional lemon bar recipes frequently have more sugar... and less lemon, go figure.
poor lighting/ poor camera... but i'm rich in golden bars right now 
Last edited by foiled_again (Tue 2/27/07 9:44 pm)
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EdaMommy wrote:
kittee wrote:
down here in the south, lemon bars and butter beans are the same thing.
Kittee:
a - You made me giggle. Thanks.
b - I have GOT to start drinking the same brand of tea as you!
is it wrong that i have no forking cue what she is talking about
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franandzoe wrote:
EdaMommy wrote:
kittee wrote:
down here in the south, lemon bars and butter beans are the same thing.
Kittee:
a - You made me giggle. Thanks.
b - I have GOT to start drinking the same brand of tea as you!is it wrong that i have no forking cue what she is talking about
there was a thread about lima beans and butter beans. just forget it, you don't own me!
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