thickening question

Watch Reply
More
Mark unread Print Skip to new
woodspirit1 Lake Toxaway, NC(Zone 7a) Mar 19, 2006

I have a lemon bar recipe that calls for 1/4 c. flour in the lemon mix (not asking about the crust). I had always made lemon meringue pie with corn starch and according to the sticky above, 1/8 c. corn starch would equal that. Is there some other reason that flour was used for the lemon bars instead of corn starch?

Post #2123097
Quote
This thread has 6 replies. This forum is accessible only to subscribing members of Dave's Garden. There are many free features here, and about half of our forums are completely open to all members. And learn more about Dave's Garden, and explore the benefits of becoming a subscribing member.

Want to join? Register here. Already signed up? Click here to login!

Back to Forum Homepage

More Recipes Threads

Go to all Recipes threads
BACK TO TOP