Debbie
1466 posts
Mar 12, 2008
11:07 AM
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I baked lemon bars lately and was having problem to get them out of the pan. I used a metal non-stick baking pan and put baker's grease on it. The problem was that the lemon filling is sugary and when is baked it created a sticky stuff that glued to the pan. The bottom will pull out fine but the sides and edges of the bars were glued to the pan.
How do you solve this problem if anyone knows? Do you think a glass pan is better or I just need to put tons of grease on the bottom and sides of the pan?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
2296 posts
Mar 12, 2008
5:26 PM
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I would try using cooking parchment on the bottom and part-way up the sides, Debbie.
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Debbie
1467 posts
Mar 13, 2008
7:02 AM
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Thanks Bryanna! Didn't think about that. I just remember I bought silpat but haven't used it yet. I should have use that too.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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kourtney
184 posts
Mar 14, 2008
12:09 PM
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I cut around the edges while the squares are still hot before they have a chance to seal to the pan.
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