Success?
Well, the Cheesecake Lemon bars turned out good. I thought they were just okay - My family enjoyed them.
(Not enough to demolish the entire pan in one night ... it's been three days and there are still a few bars left, but not the whole pan, which what would have been ignored if the sweet, lemony goodness had turned out just editable.)
I did learn a few things from this attempt.
First, FULLY READ all the directions, not just the ingredient list.
FIND the right sized pan - both recipies called for an 8x8 baking dish. How in the world did I drag out a 9x13 inch pan?
ReRead the instructions - double check the step-by-step recipie list before attempting anything.
The crust turned out okay. Mixed in two full Graham Cracker sheets (about four squares), crumbled in hand, and I thought it gave the crust good flavour.
My biggest goof was mixing the softened cream cheese in with the lemon bar filling. I didn't pay any attention to the directions that said I was supposed to pour that on the hot crust, then cover it with the lemon-bar filling. So, the lemon-bar turned out a bit lumpy.
And because I nearly doubled the size of the baking dish without increasing the ingredients, I got some very thin lemon bars.
No, this did NOT impact the cooking time ... much.
Oh well, live and learn.
(Not enough to demolish the entire pan in one night ... it's been three days and there are still a few bars left, but not the whole pan, which what would have been ignored if the sweet, lemony goodness had turned out just editable.)
I did learn a few things from this attempt.
First, FULLY READ all the directions, not just the ingredient list.
FIND the right sized pan - both recipies called for an 8x8 baking dish. How in the world did I drag out a 9x13 inch pan?
ReRead the instructions - double check the step-by-step recipie list before attempting anything.
The crust turned out okay. Mixed in two full Graham Cracker sheets (about four squares), crumbled in hand, and I thought it gave the crust good flavour.
My biggest goof was mixing the softened cream cheese in with the lemon bar filling. I didn't pay any attention to the directions that said I was supposed to pour that on the hot crust, then cover it with the lemon-bar filling. So, the lemon-bar turned out a bit lumpy.
And because I nearly doubled the size of the baking dish without increasing the ingredients, I got some very thin lemon bars.
No, this did NOT impact the cooking time ... much.
Oh well, live and learn.