Why are my lemon bars eggy?

Table of Contents:

1. Why are my lemon bars eggy?
2. How can I make my lemon taste stronger?
3. Should you refrigerate lemon bars?
4. Can I mail bread?
5. Can you split your sourdough starter?
6. What do you do when someone gives you sourdough starter?
7. How do you dispose of sourdough starter?
8. How much should I discard my sourdough starter?
9. Can you use day 3 sourdough starter discard?
10. Can I use 1 day old sourdough starter?
11. What can I make with a 2 day sourdough starter?
12. Can you use 2 day old sourdough starter?

Why are my lemon bars eggy?

When you make the lemon or lime curd, you don't want to mix air into it, which will cause it to puff up, then collapse. You also don't want to overcook it, as it will curdle like scrambled eggs. You haven't mentioned whether the curd is made stove top or baked in the oven on top of the crust layer.

How can I make my lemon taste stronger?

To get a really lemony flavour whilst still using a pound cake recipe (using the creaming method) there are several things which would enhance the lemon flavour: Adding finely grated lemon zest to the sugar, then blitzing with a blender (to release the oils) and leaving to infuse.

Should you refrigerate lemon bars?

Since lemon bars are essentially a custard, they should be refrigerated if they are not going to be served the same day, or if you need to store leftovers. However, they are fine to keep out at room temperature for a number of hours if they are on a serving platter at a party, for example.

Can I mail bread?

SHIPPING BAKED GOODS: Sturdy items that mail well any time of year include: Cookies or bars –- if mailing soft cookies, add a slice of white bread into container before sealing. ... Quick breads –- should be wrapped twice in plastic wrap and sealed inside a gallon-size plastic bag, or wrapped again in foil.

Can you split your sourdough starter?

You can either split your starter into a new jar for your friend and feed both as normal ( about 100g of starter and 100g each of water and flour) or spilt some off and give them the discard to feed up. Generally, you don't need more than about 50g of starter to pass on to really get a new starter going.

What do you do when someone gives you sourdough starter?

Let the starter rest at room temperature: Place the container somewhere with a consistent room temperature of 70°F to 75°F for 24 hours. A warm, draft free spot is best. Mine lives on top of our fridge. Feed the starter more flour and water each day for about 4 days.

How do you dispose of sourdough starter?

To gift your sourdough starter to your friends and family, split the culture into separate jars, feeding them equal parts water and flour, and storing them in the refrigerator until they're ready to be given away.

How much should I discard my sourdough starter?

Feed the starter 1/2 cup (4 ounces, 113g) water and a scant 1 cup (4 ounces, 113g) all-purpose flour twice a day, discarding all but 1/2 cup (4 ounces, 113g) of the starter before each feeding. It should soon become healthy, bubbly, and active.

Can you use day 3 sourdough starter discard?

Once your starter is established, all of it goes into your baked goods! And even when you're building up a starter, the part you discard can still be used. It doesn't have to be wasted at all! Add it to baked goods (it's just flour and water).

Can I use 1 day old sourdough starter?

However, “discard” doesn't necessarily mean “throw out.” A two-to-three day old starter can be used to add amazing flavor and texture to a number of baked goods, even if it is not quite ready to make your dream loaf of sourdough bread.

What can I make with a 2 day sourdough starter?

Day 2: Stir the starter, cover the jar loosely and let it rest for 24 hours. Days 3-7: Add 2 tablespoons (30 g) of starter from the day before to a clean jar along with ½ cup (60 g) all-purpose flour and ¼ cup (60 g) water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours.

Can you use 2 day old sourdough starter?

If your starter is only 2 days old, it's still going through its maturation. You can try to bake with it, but the rise is likely to be less than satisfying and the flavor might be "interesting". It's also normal if, over the next few days, your starter seems to "die" and stops rising altogether.