Should I use margarine or butter-flavoured Crisco shortening for my lemon squares?!
Answers: I don't have any real butter and am wondering which would be the best alternative for the crust on the bottom of the squares. Thanks!
If it's the split between the two, the shortning.....contains a bit more water than the margarine, and when exposed to the heat of the oven, the water to turns to steam, resulting in a flakey texture to occur.....if it's the lemon bar recipe I'm thinking of.....where you make a shortbread like crust and then bake it, then add a lemon curd like topping and bake again.......Enjoy!!
Christopher
margarine
mos def butter flavoring, it'll taste much better
crisco is to fat use margarine.
yes i do it's ok!!
Well both contain hydrogenated oil (also referred to as trans-fats), 1 molecule away from being plastic. Anything with hydrogenated oil is really bad for your health, so I would recommend avoiding them like the plague.
There are a few brands of shortening and margarines that are not made that way, but I suspect you're trying to use what you've got and avoid a trip to the store.
Personally I would use vegetable oil rather than one of those, although the results will vary a bit.
If you cannot use butter the Crisco is the better alternative.
margirin try it it is so great you dont want to give lemons the butter flavor
The butter flavored crisco gives you the best of both worlds. Flaky crust and butter flavor.
use real butter
margarine
Margarine is the closest thing to butter so it's the best alternative.
Crisco all the way, I'd never use anything other then Crisco or real butter or vegtable oil for baking.
Try the butter flavored Crisco--it will make your lemon squares much more moist. Margarine breaks down in heat to almost a water.