Thanks for trying to help :) These recipes sound interesting, although alot more complicated than my mom's recipe. I just found two recipes that are very very close to what my mom made, actually it could be the very same recipe with a few tweaks or omissions. One calls for butter in the icing/lemon juice mixture, and I know my mom didn't make it with butter... hers was a glaze made of icing sugar and lemon juice So I figured I would share the recipe(s) I finally found (one is in french... which my mom was) and the other is in english. So what I'll do is mix both recipes together and write in the differences between the both.. FILLING: 1 can eagle brand milk 1/4 c. lemon juice (mom always prefered to use real lemons for her squares) (French Recipe calls for 1/2 c. lemon juice and I think that one's probably the one mom used... was very lemony) In a bowl combine both together (it will look runny at first but will thicken up) Graham squares in one layer at bottom of a casserole dish you'll have to cut some graham crackers to fit (french recipe says to put a layer of wax paper with 2 edges overlapping the casserole so you can pull it all out easily) Spread lemon mixture which should be thickened by now, on top of graham squares and then cover with another layer of graham crackers (French recipe does 2 OR 3 layers... mom always did 2 layers of graham, and english recipe calls for 2 layers) GLAZE: (only the english recipe iced the top and the french one put a last layer of graham crackers (I want glaze ty lol) ) English recipe calls for butter, but then they make more of a lemon icing instead of mom's glaze... soooo MOM's Glaze LOL! Put some Icing sugar in a bowl, add lemon juice until it becomes runny, yet thick enough to stick nicely and not disappear into the graham cracker layer. Cover Graham Cracker layer Cover and let sit overnight in fridge (French recipe says 6 hours before serving) I haven't tried this one, but it really sounds like mom's recipe. I will cross my fingers that I don't make it too runny again! I adjusted the recipe to fit what my mom did and added the differences for those here who prefer it the ways each of these recipe writers wrote it.

Are you sure it was Cottage Cheese and not Ricotta? This has been a forum favorite for years..... Alexa LEMON RICOTTA PANCAKES serves 4 These pancakes, also adapted from Brunch: 100 Recipes, are the lightest pancakes you can imagine Ingredients 2 cups ricotta (about 1 pound) 4 large eggs, separated Grated zest of 1 lemon Pinch of salt Dash of pure vanilla extract 2 tablespoons sugar 1 cup all-purpose flour 8 tablespoons (1 stick) unsalted butter, melted, plus additional butter as necessary to cook the pancakes Maple syrup, warmed 1. Set an overproof platter or a baking sheet with a cooling rack on top of it into the oven and turn oven to 200 degrees. 2. Beat the ricotta and egg yolks together in a large mixing bowl with the lemon zest, salt, vanilla, and sugar. Stir in the flour and 7 tablespoons of the melted butter, working the batter just until homogenous and smooth. 3. Whip the egg whites with a whisk or handheld mixer until they hold a stiff peak. With a rubber spatula, gingerly fold half of the whites into the batter, then fold in the remaining half. Don't worry if the resulting batter is lightly striped with whipped whites-they keep the pancakes light and airy. 4. Heat a largecast-iron or nonstick skillet or griddle over medium-low heat for a minute or 2, then grease the pan with a teaspoon or more of the remaining butter. When the butter starts to sizzle, turn the heat up a touch and ladle in 3 ý-to 4-inch pancakes. 5. After a couple of minutes, when the bottoms of the pancakes are somewhere between mottled and uniformly brown, flip them and cook another 2 minutes on the second side. Transfer finished pancakes to the platter in the oven and repeat with the remaining batter. 6. Serve the pancakes on plates with warmed maple syrup on the side.

Hi folks -- So this thread inspired me to make some lemon bars for a friensds BBQ. I first made the Ina recipe, and I have to say, I really didn't love the filling. Not lemony enough for me, and I thought the consistency wasn't quite as gel-like as I like, which I attributed to too much flour. Then I found this recipe online, and made it... I thought it was a big improvement. Note that it is substantially tarter, as the ratio of sugar is 2:1 rather than the 3:1 in Ina's recipe... Also less flour than her recipe when it is halved (this recipe makes an 8x8 pan rather than a 9x13)... Note that I didn't make the lemon sugar a full day ahead -- more like an hour or two ahead, and it was still good and lemony. I brought both bars (Ina's and these) over to the party, and these were the consensus favorite. Lemon Lovers Lemon Bars -- From A Mingling of Tastes Blog The lemon sugar must be made one day ahead--see step one of the recipe. If you don't have time, just use one cup of plain sugar and 1 to 2 tbs. zest when you mix up the filling. Also, note that you must lower the oven temperature after baking the crust. Makes 12 or 16 For crust: 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into chunks and chilled For filling: 1 cup granulated sugar zest of 3 lemons 1/4 cup plus 2 tbs. all-purpose flour 1/4 teaspoon salt 3 large eggs 1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons) 1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight. 2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands. Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees. 3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 28 to 33 minutes. The center should be set, but still gooey when poked with a toothpick. Cool completely, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill. Here is a link that might be useful: Lemon Lovers' Lemon Bars Link

I'm sorry they didn't fulfill your cookie bar dreams. Maybe these will (I couldn't find the recipe the other day): White Chip Lemon Bars Cookie type: bar This is another favorite from Hersheys Best Loved Recipes, 2000. These cookies are yummy, tart and sweet all at the same time. This recipe makes 36 bars. Ingredients 1 ¼ cups flour 1 cup sugar 1/3 cup butter, softened ¾ cup white chocolate chips 2 eggs ¼ cup lemon juice 2 teas grated lemon peel powdered sugar Directions Preheat oven to 350 degrees. Stir together 1 cup flour and ¼ cup sugar in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of a 9 inch square baking pan. Bake 15 minutes or until lightly browned. Remove from oven and sprinkle white chocolate chips over crust. Stir together eggs, lemon juice, lemon peel, remaining ¼ cup flour and remaining ¾ cup sugar in a medium bowl. Carefully pour over chips and crust. Bake 25 minutes or until set. Cool and sprinkle with powdered sugar. Cut into bars.