I consider myself to be a decent chef, but not all of my attempts end in success. This Sunday, I created my Oscar feast of appetizers and I always include a dessert. I decided to try this recipe for Lemon Bars. I liked the look of this recipe because it didn't have a ton of ingredients and it was Weight Watchers approved. I was hoping for a tasty and healthy option for dessert. This was not it. As it was a new recipe, I worked hard to follow the directions exactly. The crust was pretty easy to make and turned out fine. It was the filling that was the issue. To make the crust, I pulsed brown sugar, flour and butter together in the food processor. I pressed it into the pan and baked it for 20 minutes at 350 degrees. Meanwhile, I mixed the filling. The fact that the filling only contained eggs, powdered sugar, and lemon juice was a bit odd in my book. I am not an egg person and I was a little concerned that the recipe was mainly egg based. I carried on, by beating the eggs, adding vanilla and powdered sugar. Next, I added in the lemon juice and more powdered sugar, mixing until smooth. Finally, I mixed in the lemon zest. Another step that seemed odd, was adding the egg mixture to the hot crust. I was worried that adding the eggs to the hot crust would immediately overheat them and cause them to scramble. I baked the bars for 30 minutes at 300 degrees. When I pulled it out of the oven, I noticed they did not look like the picture in the recipe. My bars were flat and cracked looking, instead of fluffy and smooth. I cut them into bars after cooling and tried a little bit of the filling. It was gross. It tasted like egg with a lemon hint. I let Mike try them and he ate a bar or two before he agreed that this recipe was a bust. Do not try this one, unless you really like eggs! Meanwhile, I'm searching out a new lemon bar recipe.

The New Austonian