I have a request for lemon bars for a bridal shower in two weeks, so I compared 6 different recipes, and I settled on making Rose’s recipe, as none of the others had nearly the amount of lemon juice, so how flavorful would they be? The shortbread bases were all pretty similar, but the toppings were markedly different in ingredients and preparation.
I made Rose’s today as a trial run, page 163 of Rose’s Christmas Cookie Book. But I substituted 1 teaspoon lemon emulsion (available from Lorann) for the 2 teaspoons lemon zest, as I don’t like the mouth feel of zest.
I used a 9x9 inch pan instead of the 8x8 called for, as some of the other recipes I compared used 9x9 pans with less ingredients, so I knew I was safe upping the pan size. I baked the crust for 30 minutes; it didn’t brown at all, but was firm to the touch, so I figured it was done.
I have a 9x9 removable bottom pan, which I lined both ways with parchment paper, this made it soooooo easy to pop out the entire sheet of cookies.
All I can say is thank you, Rose, wow, are these fantastic. Even though there is twice as much (maybe more) shortbread cookie as lemon topping, there is enough lemon flavor to make your mouth want to pucker! But instead, you close your eyes, smile, and say mmmmmmmm. The powdered sugar (put it on heavy enough to completely cover the lemon topping) gives it just enough added sweetness to take the edge off the lemon pucker without overshadowing the powerful lemon flavor.
Definitely a keeper, there is no need to search any further for the Ultimate Lemon Bar recipe. I should have know I would have a winner from Rose.