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Cooking Level: Intermediate

Living In: Dallas, Texas, USA
Sarahtea is asking: (1 answer)
Made these lemon cookies (recipe from ). Came out absolutely delicious, but with a bitter after taste. What went wrong? Also, there was so much sugar that it crystalized when it cooked, so it sticks to my teeth. The sweet/sour ratio is right, until you get to the after taste. Does the bitterness come from the lemon I chose (which looked and smelled good); or from having so much sugar, or was it something else? To fix the recipe, should I reduce the sugar (and risk it being too sour) or increase the flour, or do you suggest something else? Tasted amazing before cooking - like lemon cream cheese frosting! So I'd like to salvage the recipe, if I can. Thanks!

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Last updated: Jan. 28, 2013 3:15 pm
Posted: Jan. 27, 2013 7:26 pm
Answered by: sueb
Jan. 28, 2013 1:46 am
The recipe looks good! I think I'd leave out the lemon juice next time, and see if the zest carries the flavor! It probably wouldn't hurt to use a little less sugar, either!
Jan. 28, 2013 4:52 am
Lemon peel if it has some of the pith on it will be bitter. When you grate the lemon be sure to only get the thin outer skin. Do not use dried lemon peel in a jar it tends to be bitter. If you want to omit the peel and get an intense lemon taste boil lemon juice until it is reduced.
Jan. 28, 2013 3:15 pm
I definitely didn't add any of the white part of the lemon, since I already knew to watch for that. I wondered if the sugar caused the bitterness, since it was only in the after taste, not in the original flavor. Do you have any experience with this? I will repost the question, since more people may be online at this time of day.
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