Comments on: Creamy Lemon Bars

By: Bookmarks for today: Lemons! | wonderment

Bookmarks for today: Lemons! | wonderment — Fri, 16 Apr 2010 17:28:49 +0000

[...] Creamy Lemon Bars | Straight from the Farm – Rave reviews of this in the comments. [...]

By: sam

sam — Tue, 19 Jan 2010 15:12:33 +0000

Hi I’ve been looking at your site for a while and I just got some meyer lemons from ca and can’t wait to try the lemon bars. I love that it was posted on my birthday, feb 17 so now I really can’t wait to get some heavy cream to go with my abundance of my own chickens eggs.

By: Top 10 for 2009 « Straight from the Farm

Top 10 for 2009 « Straight from the Farm — Thu, 31 Dec 2009 05:00:58 +0000

[...] #5. Creamy Lemon Bars [...]

By: Roasted Plum & Lemon Cake « Straight from the Farm

Roasted Plum & Lemon Cake « Straight from the Farm — Wed, 21 Oct 2009 23:22:00 +0000

[...] while not typically a local fruit here in Pennsylvania (though it is possible), is the perfect companion to the roasted plums in this cake. The citrus cuts through the [...]

By: life's uncertainties

life's uncertainties — Mon, 27 Jul 2009 11:18:32 +0000

A yummy colored eggs,very healthy in its truest sense of the word because its native.

By: Jennie

Jennie — Thu, 16 Apr 2009 02:01:23 +0000

Yay! So glad you found a good pan for these. Now, ’bout that Limoncello whipped cream…there’s no keeping secrets to such amazing treats around here! Do please share how you make such a divine topping!!

By: Marcie

Marcie — Wed, 15 Apr 2009 18:36:41 +0000

Success!!! While at TJ Maxx this Easter Weekend (in Philly, no less!) I found a 9×13 Calphalon pan for $7.99! Of course I bought it, and it was much much smaller than the pan used on my first attempt. These came out wonderfully and were a huge success at Easter dinner! (I suppose the Limoncello whipped cream didn’t hurt either…)

By: Jennie

Jennie — Tue, 24 Mar 2009 23:24:55 +0000

Hmmm, they are supose to be pretty thin, Marcie, though perhaps not quite *that* thin. I used the same rectangular pan as I use for a basic sheet cake. If you want them thicker/more substaintial, I’d go with a square cake pan (what are those, 8×8 ?) next time. Thanks for letting us know how you liked the recipe! Cobbler style sounds wonderful!!!

By: Marcie

Marcie — Tue, 24 Mar 2009 19:42:13 +0000

Or rather my pan was too big in general. The recipe called for a 13 x 9 and mine is big….it is ‘really large batch of brownies’ big.

Just an excuse to make them again!

By: Marcie

Marcie — Tue, 24 Mar 2009 18:54:45 +0000

So a small baking failure on my part: I used a baking pan that was way too large!

My 11×7 pan was simply too long and the bars (which tasted absolutely delicious) ended up being only 1/4″ high! Whoops. I thought I could get away with it, but apparently not.

Anyway, I ended up serving it cobbler style, scooped into a bowl with a nice dollop of homemade whipped cream on top and no body complained. Next time, I’ll definitely not take the shortcut!