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My lemon bars turned into soup on a hot day in Phoenix
I was making lemon bars for a friend's party last weekend, and my kitchen was already warm (it was over 100 degrees outside, you know how Phoenix gets). I followed the recipe exactly, but when I pulled the pan out to cool, the filling was still totally liquid. I panicked for a minute, thinking I messed up the eggs or cornstarch. I ended up putting the whole pan, still hot from the oven, right into the freezer for about 45 minutes. It firmed up enough to cut, and honestly, they tasted great, just a bit denser than usual. I guess my old oven runs cool and the heat just didn't cut it that day. Has anyone else had a bake just not set because of a hot kitchen?
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