ADVERTISEMENT
- Real Recipes from Real People -

This is a really funny story about lemon bars

Misc.
While attending a gathering afrer a funeral, I almost made a fool out of myself by scarfing down a ton of the lemon bars that were served. I finally got to ask the hostess for the recipe. She gave it to me, looked at it and started laughing. She forgot to put them in the oven to bake them. I thought they were one of the best sweets I ever ate. I HAD noticed they were rather messy and moist, though. Still good. Everytime I see a lemon bar recipe I wonder how they would taste "raw".

MsgID: 3118081
Shared by: Linda, FL
In reply to: TWO SWAP TUESDAY: Recipes Using Lemons o...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Dianne, CA
3
  Dianne, CA
4
  Betsy at Recipelink.com
5
  Betsy at Recipelink.com
6
  Dianne, CA
7
  Betsy at Recipelink.com
8
  Dianne, CA
9
  Dennis-Mesquite,Tx.
10
  Dennis-Mesquite,Tx.
11
  Linda, FL
ADVERTISEMENT
Random Recipes
  • Angels on Horseback
  • Angels On Horseback 12 oysters in shells pepper 12 Slices bacon 1 lemon thinly sliced Place 6 oysters in round glass casserole. Heat, uncovered, in microwave 45 to 60 seconds on High, or just until shells open slightl...
ADVERTISEMENT
  • Chicken with Sauce (Kuwaiti)
  • CHICKEN WITH SAUCE 3 cups cubed chicken breast 1 cup carrots, sliced into half-moons 1/2 cup cubed green pepper 3 Tbsp. tomato paste 2 Tbsp. yogurt 1 1/2 tsp. garam masala (a seasoning blend) 4 Tbsp. sunflower oil 1 t...
  • use less yeast
  • In most recipies, yeast is refered to by the Active dry yeast. Now with the "rapid rise" yeast you can use 1/2 as much. I also have tried to cut the first rise by 40 minutes, or on a bread machine choose a rapid cycle. T...
  • Chef Baldi's Bleu Cheese and Horseradish Sirloin
  • CHEF BALDI'S BLEU CHEESE AND HORSERADISH SIRLOIN FOR EACH SERVING: 1/4 cup grated bleu cheese 1 Tbsp. horseradish 1 tsp. chopped cilantro 1 (8-oz.) prime top sirloin 5 Lb. mesquite charcoal ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • This is a really funny story about lemon bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!