How to make Super Sour Lemon Bars?
Am wanting to make super-sour lemon bars for a friend who loves lemon.
Was thinking of taking Ina Garten's Lemon Bar recipe and
1/ Reducing the sugar from 3 cups to 2 cups
2/ Adding lemon zest to the crust
Will either of these choices affect the texture i.e. will reducing the sugar make the filling not set?
Would it help to increase the amount of lemon juice also?
Any other ideas or better recipes?
As Kelli said, changing proportions can affect the texture. Lemon zest will make it lemony, yes, but not necessarily sour. I'd add some citric acid crystals, sold as "sour salt" in the spice or kosher section of supermarkets. That stuff is REALLY sour! Add a little at a time, stirring until it dissolves, and taste as you go. You won't need much -- maybe 1/4 to 1/2 teaspoon.
Removing 1/3 of the sugar from the lemon curd is a bit extreme and it might not set. I would remove 1/2 of a cup and add 1 TBL of finely chopped or grated lemon zest to the curd. You can also add some to the cookie crust, but it must be finely chopped so it doesn't affect the mouth feel. Id use a microplane grate for this application, and Id run a knife across it for kicks and giggles.
I like the lemon bar recipe from Fine Cooking, http://www.taunton.com/finecooking/re...