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

this one is for the diabetics from the diabetes self management website Pecan-cranberry upside-down cake Preparation time: 5 minutes Cooking time: 30 minutes 2 tablespoons light margarine 1/2 cup fresh or frozen cranberries 1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular 1/4 cup chopped pecans 1 cup Splenda, No Calorie Sweetener, granular 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup liquid egg substitute 1 cup skim milk 1/2 teaspoon almond extract 1/4 cup Enova or canola oil Fat-free nondairy whipped topping (optional) Heat oven to 350ðF. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired. Yield: 10 servings Serving size: 1/10th of cake Nutrition Facts Per Serving: Calories: 165 Carbohydrate: 17 g Protein: 4 g Fat: 9 g Saturated fat: 1 g Cholesterol: 1 mg Sodium: 289 mg Fiber: 4 g Exchanges per serving: 1 starch, 2 fat Carbohydrate choices: 1

Mamapinky, I think my DH’s taste buds have suffered the same issue as yours – too much fried food in his past! BTW, didn't you mention a laundry channel on youtube you'll be hosting (on another thread?) I can't find the thread, but let us know for sure - I'll sub, and my first question pre-youtube is how to get those 'screaming hot whites' - please do a vid on that! Cathy, I laughed out loud thinking of you spitting that tomato skin out and making the comment! Too funny! I have a good rapport with mine green grocer.. maybe coz I’m the only one asking for and buying some of the more unusual things here : ) Uh, chocolate chips in the yogurt bars… now you’re talkin’!!! Sherri1058… and guess what we’ve been enjoying? Perfect with fajitas! Thank you so much for sharing this!

Compumom, I'd be glad to share that recipe. I think it's adapted from Ina Garten's, but it has 7 eggs and a whole cup of lemon juice, and I like the intensely "lemon-y" filling, plus it makes a BIG pan, not just a little 8x8 one. gardengal, I agree, pretty much everyone loves lemon bars. I don't make them much because I have a Mother who is allergic to lemons. She's the only person I know who's allergic to them, but there must be more, I'm sure. Gluten Free Lemon Bars (Nancy in NC) For the crust: ¾ C unsalted butter, at room temperature ½ C granulated sugar 2C all-purpose gluten-free flour blend = (1C rice flour, 2/3 C potato starch, ¼ C tapioca flour) ½ t xanthan gum pinch salt For the Filling: 7 large eggs, at room temperature 2 C granulated sugar 2 T grated lemon zest 1 C freshly squeezed lemon juice (7 small) 1 C all-purpose gluten-free flour blend Confectioners’ Sugar for dusting Preheat oven to 350F. Line a 9×13-inch baking pan with parchment paper with cut corners so the paper rises up the sides. For the crust, mix in KA or in large bowl by hand. Press the dough into the bottom of the pan either with a layer of plastic wrap or using hands dusted with GF flour, and up ½“ up the sides. Bake 20 min. Let cool 5 min. outside the oven. For the filling, whisk together the ingredients. Pour over your pre-baked crust and bake for 30-35 min, until they set. Let cool to room temperature. Lift and slide out to a cutting board. Cut into squares or bars and dust with confectioners’ sugar. Annie