Baking One: Culinary Chronicles Capers Canards

I haven’t really had any baking experiences out side of class lately, so I guess I’ll just tell you about what we made during class. The assignment was a bar cookie that we looked up during class. Our “group” decided, Mike wanted to do it, to make lemon bars. Just like HALF the class did. It wasn’t too hard of a recipe; the only thing was there were two parts to it; the lemon topping, and the shortbread, which it topped. For the shortbread I just put butter, flour, and sugar into a food processor and blended that all together. The lemon topping asked for eggs, granulated sugar, lemon juice (which we substituted with lime juice), flour and confectioners sugar. Seems easy enough. But I guess when it said add 1/3 cups flour, it wasn’t clear enough. I won’t name names, but someone ended up putting in 1-½ cups of flour. I wouldn’t say it made the cookies horrible, but it wasn’t really a cookie, more like a cake. Normal lemon bars are usually really rich and powerful, making it hard to eat multiple at a time. The ones we had… I bet you could go through the entire tray before you even tasted a hint of lemon (or lime in this case) because of how the flour overpowered the taste. Of course that’s an over exaggeration, but the taste was much weaker than what an average lemon bar would be. Eric F.