Tag Archives: shortbread

Updated Lemon Bars

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

To see the recipe for the Cream Biscuits from the KMOV-TV Great Day St. Louis program on January 12th, please go the recipe index above and scroll down to TV recipes.

lemon-bars.jpegLemon bars are as American as chocolate chip or oatmeal cookies and loved just as much. Lemon is the number 2 flavor in America, just behind chocolate. The buttery shortbread base is the perfect compliment to the tart sweet lemon bar filling.

We made pan after pan of lemon bars at the bakery. Sometimes we would switch out the lemon juice for lime and make lime bars. But no matter what we made, they were always welcome.

Since leaving the bakery, I have had a chance to revisit some of my old recipes. This was one of them. This is the only recipe I have found that uses baking powder in the filling. The recipe for my lemon bars came from my first copy (which I still have) of the Betty Crocker Cookbook, given to me when I married. However, what I found is that sometimes the crust would pull away slightly from the sides allowing the liquid filling to seep downward. There is a little trick we used to keep this from happening at the shop. As soon as the Lemon Bars come from the oven, the back of a spoon is used to attach the crust to the side of the pan, preventing any seepage. Continue reading

Sour Cream Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished slice

 

 

 

 

 

 

 

This Sour Cream Cheesecake is the basic cheesecake we sold at the shop with many variations.  It is one of the most elegant desserts to be found.   For the holidays, we topped it with a candied cranberry sauce that added the perfect contrast to the richness of this cheesecake.  We also used this as the base for our Eggnog Cheesecake.

Cheesecake is the number one dessert in the country.  There are literally hundreds of different flavors.  Most cheesecakes have a graham cracker crust.  However, this one is so delicate I used a shortbread crust in order not to overpower the cheesecake.  It is important not to over bake the crust in the initial step as it will bake for about 90 minutes and then cool in the oven for another 60 minutes.

Because we made 18 cheesecakes at a time at the bakery, we made them in one of our large mixers.  Since this is a single recipe, I have included the processor and mixer method of making it. Continue reading