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wildswede...do you bake? i have a great recipe for cranberry lemon bars. you can sub any dried fruit. i've done goji berry, ginger, blueberry, bing cherry.
imagine a light, flakey shortbread crust with a thin layer of naturally sweet fruit with the the tang of lemon curd on top. i also sub with fresh yuzu, key lime, kumquat and all other citrus.
i also have a nice shaker lemon bar recipe, like the pie, but in the form of a bar.
i'll post the recipes on the Home Cooking board if you're interested.
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re: WildSwede
i've posted them on Home Cooking.
http://www.chowhound.com/topics/show/...
the shaker recipe requires an extra day of prep. let me know if you have any questions. buen provecho!
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I really like the lemon squares at Frank's Famous in Glendale-Montrose (on Verdugo). Maybe call ahead to make sure they've got em. They're about 3 inches square, fresh buttery shortbread pretty thick crust on the bottom, topped with a TART lemon-curdish filling on top and nothing else, no extra crumble topping or coconut or anything....very basic but GOOD.
I don't like those "condensed milk" lemon squares too much because they're too sweet. This one isn't too sweet and has a real "homemade" look and taste.
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I think Europane will have your solution:
Europane
950 East Colorado Boulevard, Pasadena, CA 91106-2300
626 577 1828›2 Replies




