This is my first month participating in the Cookie Carnival hosted by The CleanPlate Club. April is being hosted by Holly of Phe-MOM-enon, and she chose Toasted Almond Lemon Bars from The Sweet Melissa Baking Book.
I **love** lemon! I love its tartness…I love its aroma…I love its look! I do not like almonds. I am okay when they are roasted and salted and with other nuts. I do not like almond extract. I do not like them Sam I am.
So, I *did* use my veto power on one ingredient, and used an alternatives on another. I used almonds in the crust, and almond extract in the filling, but did not put any almonds on top. Since Button Boy is allergic to eggs, I used Ener-G egg replacer in place of eggs in the filling. It is the first time I have used this replacer.
I followed the recipe pretty closely, but had problems with the crust. While using my Food Processor to incorporate the butter into the dry ingredients, the butter just clumped into a ball with the dry ingredients. I had to spend quite a bit of time getting the butter incorporated into the dry ingredients…but when I did get it done and was pressing the crust into my Pampered Chef Medium Bar Pan, there were two places that were just a solid pat of butter. What did I do wrong??? If you know the answer, please post a comment and let me know!
I also had a problem with the crust sticking to the aluminum foil covered in dry bean weights (see picture)…, but I figured it didn’t really matter since it was going to be covered in the filling.
Like I said above, the only thing I changed in the filling was to use the egg replacer. I noticed that the color of the lemon bar is not as yellow as the packaged lemon bars I have seen (I’ve never made a packaged one, actually I’ve never made a Lemon Bar until today) and then when I tried it, the almond extract sometimes stands out too much…and there is not enough lemon flavor to me….remember I ♥ lemon!
I can not wait to find out what the cookie for May is going to be! Can’t wait to try a new recipe!!!!