My newest favorite lemon bars are these (at the link) by Barefoot Contessa.

[pat-nocal]

Had them at a friend's party and just loved the shortbready crust and lemony filling. These have now replaced my previous recipe (in the archives here, but hey, don't bother...just make these). ;o)http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe/index.html

 

[marilynfl]

Oh ya...these give a delightful lemony burn at the back of the throat.

 

[sandi-in-hawaii]

I've looked at that recipe and wondered what the 1 cup of flour in the filling did...

Most recipes have a few tablespoons of flour - 1 cup sounded like a lot to me. I thought it would turn the lemon filling too gummy or floury.

Will try it, given your endorsement. Glad to know it was good!

 

[sandi-in-hawaii]

I liked these Golden Lemon Orange Bars from Rachel Ray smileys/smile.gif

I know, I know, it's heresy to compare Ina to Rachel! The crust looks similar, but there's a lot more filling ingredients in Ina's. Must be a nice thick layer.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Golden-Lemon-Orange-Bars

 

[pat-nocal]

I doubt she tweaked it, will ask her.

 

[karennoca]

I have made these lemon bars many times with great success, I always am asked for the recipe

Please try them, they are the best lemon bars I have ever had.

 

[pat-nocal]

Reporting back, she didn't change any of the ingredient proportions, just made as written.

 

[marilynfl]

Also followed as written.

 

[amanda_pennsylvania]

The last lemon bars I made were a miserable failure.

You could have bounced them on the sidewalk, they were so rubbery. I have no idea what went wrong, as I've made that recipe before and it was fine. I will try this recipe next time. Love the Barefoot Contessa.

 

[marilynfl]

Wouldn't "rubbery" lean toward overcooked eggs? Maybe this batch was

cooked a little too long?

 

[lorijean]

I hate that she always uses xlarge eggs. Do you think I should

use 7 large eggs? Am never quite sure how that works. Thanks

 

[marilynfl]

I never make those kind of adjustments. Try it with what you have, unless they're mini.

 

[sandi-in-hawaii]

I use 1 more large egg for every 4 XL eggs. I also taped a conversion chart inside my Barefoot book

I use my kitchen scale for baking, so when I want to be really exact, I go by the weights:

1 Large egg = 1.75 oz.
1 XL egg = 2.0 oz.

So, then for this recipe:
6 XL eggs = 12.0 oz.
6 large eggs = 10.5 oz
7 Large eggs = 12.25 oz.

I'd go with 7 large eggs.

http://www.incredibleegg.org/s_size_equivalent.html

 

[amanda_pennsylvania]

Yes, I think that's what happened.

 

[angak]

Sandi, this info and the link would be helpful to add to Kitchen tips in T&T

 

[lorijean]

Thanks for the chart and suggestion, I taped one in my book too.

 

[traca]

I agree...this link would be helpful in T&T. Sandi, will you do the honor? smileys/smile.gif