Mon, Apr-21-08, 19:33
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Senior Member
Posts: 2,037
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Plan: Atkins-ish
Stats: 168/128/115
BF:
Progress: 75%
Location: Manhattan, NY!
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Quote:
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Originally Posted by ElleH
My only comment is that they were WAY too wet. It didn't bother me hugely, b/c the taste is so perfect. But I would like to try to get them drier for the future. I thought I had undercooked them, but I heard someone else, who's a better baker than I am say the same thing. I'm thinking next time, I'll use less oil with the DV syrup.
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I completely agree about the wetness. It's like a soggy wet piece of pumpkin pie. I'd like a real lemon bar texture. I think reducing the amount of fat and using butter instead of oil would make them less wet, since butter is somewhat solid at room temperature. (On the same token, oil instead of butter makes for moister cakes.) |