As I mentioned in my previous post, I have a new cookbook called “Tried and True Cookies”, recipes from AllRecipes.com contributors. There are quite a few of the old home favorites and several iterations of various types of cookie to choose from.
As I was thumbing through the book, I saw a group for lemon bars, a kind of cookie I love but have never made. I immediately thought about the blood oranges we had squeezed, the juice was not sweet but rather sour. Thus, I decided to try a lemon bar recipe with blood orange juice instead of lemon juice.
I dont know if this recipe tries true with the original formulation but for my adaptation, something is less than right. I am guessing its about acidity and how it interacts with the eggs. What happened to mine is that the filling on the top never solidified. I had to chill this a whole lot to be able to somewhat cut them up. When you do that, the butter cookie crust underneath becomes hard.
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