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Old 07-04-2011, 08:58 PM   #61
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No blog, although I have considered it - I do post most of my concoctions here, and on another website that I host. It's called Low Carb 4 Life on ProBoards, if you want to look it up!

And yes, it IS wonderful to have that tree, and our dwarf Bearss Lime, which is still a mere baby. We had an apricot and an apple when we moved in here, but the apricot was diseased and had to be cut down, and the dumb gardeners managed to girdle the apple tree with their string trimmer so it got sick and died too. Those were some killer good apples, too. But that's where the lemon tree is now so all's well that ends well!
AND a lime tree! HEAVEN!!

Thanks for the info on your website.
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Old 07-05-2011, 10:34 AM   #62
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Old 08-01-2011, 01:58 PM   #63
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How much is one truvia packet? 1T of Splenda or so?
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Old 08-01-2011, 02:18 PM   #64
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Quote:
Originally Posted by Charski View Post
No blog, although I have considered it - I do post most of my concoctions here, and on another website that I host. It's called Low Carb 4 Life on ProBoards, if you want to look it up!

And yes, it IS wonderful to have that tree, and our dwarf Bearss Lime, which is still a mere baby. We had an apricot and an apple when we moved in here, but the apricot was diseased and had to be cut down, and the dumb gardeners managed to girdle the apple tree with their string trimmer so it got sick and died too. Those were some killer good apples, too. But that's where the lemon tree is now so all's well that ends well!
This is good to know.
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Old 08-01-2011, 03:06 PM   #65
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This is good to know.
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Old 08-02-2011, 06:29 AM   #66
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How much is one truvia packet? 1T of Splenda or so?
Typically, most sweetener packets are the equivalent of 2 teaspoons of sugar.
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Old 08-04-2011, 02:32 AM   #67
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Ok thanks, Linda Sue
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Old 10-25-2011, 09:33 PM   #68
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This sounds tangy and drool-worthy!
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Old 07-03-2012, 08:21 AM   #69
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Just made the microwave Lemon Curd. OMG! This might not make it to the cheesecake bars. It's wonderful by the spoonful straight out of the jar!

Thanks for the recipe!
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Old 07-04-2012, 02:58 PM   #70
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Im excited to try this recipe!

Question, do you find the extra step with the lemon curd and extra egg yolk is worth it? Im thinking of baking the cheesecake layer, and then just pouring on the lemon curd and chilling that way, so its more of a topping rather than baked. Thoughts?
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Old 07-04-2012, 09:54 PM   #71
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Old 07-05-2012, 10:01 AM   #72
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I added the extra yolk and baked that because it helps thicken the curd into an almost glaze-like consistency. If you want it creamier, then just spread it on and refrigerate - it will have a much softer texture.
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Old 07-14-2012, 02:58 PM   #73
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I have my cheesecake in the oven right now, and will post an update when they are done, but Im concerned. So far they have been in the oven for 25 minutes (rather than the 10 in the recipe) and its not even close to being set.....
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Old 07-14-2012, 03:16 PM   #74
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::sigh::: Im dangerously close to giving up on my cheesecake bars (which honestly, were a lot of freaking work) The crust baked for 10 minutes, now the filling has been in for 30 minutes (instead of the 10 the recipe recommends) and its just not even close to setting up. Its all soupy. The only change to the recipe, is that I halved it, and I added a spoonful of sour cream to the filling mix. For sweetener I used Erythritol. Could that be it??

It just looks nothing even like the pictures, its starting to brown on top...but its all liquify. Even the edges aren't set well. And its been over 30 minutes for a half recipe!
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Old 07-14-2012, 03:41 PM   #75
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When you start tweaking recipes, you're likely to get different results than the original!

If you added sour cream, I'd have still used 2 egg yolks as the sour cream will be additional "liquid" in the recipe.

Have you calibrated your oven? Do you know it to be accurately cooking at the temperature for which you have it set?

Did you halve ALL ingredients, or perhaps did you add too much lemon juice?

What size pan did you use for the halved recipe? If the filling is thicker than it would have been in the original, it will take longer to thicken up.

I have no idea except the above - I'm sorry you're having a problem with the bars! I've made them multiple times according to the original recipe and they've turned out well every time.
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Old 07-14-2012, 04:11 PM   #76
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Ironically I did accidentally add both egg yolks..lol My oven is calibrated and the temp was adjusted accordingly. (it runs a little low)

The only thing I can think of....is that I used a larger pan. If the recipe was for a 8x8 pan, I should really use a loaf pan if I halve the recipe. So i expected very thin bars. But I still don't think that explains why they didn't set up well.

In the end, they baked for almost an hour before they started to brown to much (on the verge of burning) Honestly, I still wouldn't consider them *set*. Not like a cheesecake...it was like a pudding consistency. I have to say the taste was good though. Im going to try them again. The hard work was in the curd...so since thats still in the fridge I won't have to re-make that.
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Old 07-15-2012, 10:11 AM   #77
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I'd suggest going back to the recipe as written and try it that way - who knows what the cause was? Others have had success with it as written, as have I every time I've made it. It sounds to me like there was too much liquid for the egg yolks to properly thicken it, but that's just a guess!
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Old 07-22-2012, 11:34 AM   #78
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I finally made another batch of lemon curd and made these bars yesterday. Delicious! Thanks for the recipe.
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Old 10-12-2012, 04:31 PM   #79
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Bumping for next weeekend.
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Old 11-10-2012, 08:17 AM   #80
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I should make these shouldn't I? I just made some other lemon bars and the filling turned out so rubbery
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Old 11-10-2012, 11:52 AM   #81
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Old 11-10-2012, 03:06 PM   #82
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Are they rubbery though? In Norway we never bake cheesecakes. So I have no experience with baked ones.
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Old 11-15-2012, 04:42 AM   #83
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are these really made in an 8x8" pan? Just checking! Would it be possible to make them in something slightly larger for more & smaller servings?
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Old 11-15-2012, 08:38 AM   #84
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I don't think there is enough "innereds" for a larger pan. The crust could be cut back some for the 8X8 pan, but the toppings are not going to be enough for a larger pan. I was going to make MORE toppings next time.

You could cut them into smaller pieces.
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Old 11-15-2012, 09:46 AM   #85
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Thank you for answering! I just read in an early thread someone said there were 16 servings??? I don't think I could ever cut 16 servings out of an 8x8 pan. Maybe they meant six? If so that would be perfect.
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Old 11-15-2012, 12:19 PM   #86
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An 8" x 8" pan, if you cut into fourths, then turn and cut into fourths, gives you 16 2" square bars. They're a decent serving because they're rich.

You could double the recipe and do it in a 9" x 13" pan but you'd have to adjust the cooking time. They'd be a little thicker than the 8" square pan would be, too.
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Old 11-15-2012, 12:36 PM   #87
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Thanks for the info! I have a weird-shaped 8x8, it isn't exactly square.. it kind of rounds up from the bottom if you know what I mean? I bet if I had a regular dish it would seem easier for me to get 16 bars!! I hate that dish.. it's impractical for anything other than casseroles!!!
But I am definitely making this for Thanksgiving! I told my husband about the recipe and he's really looking forward to it. Thanks so much for posting the recipe!!!
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Old 11-29-2012, 08:17 AM   #88
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Made these yesterday. They are delicious. Didn't remember how many slices to cut so did 8. Whoops! We sure enjoyed these really big pieces. Lol. This recipe goes into regular rotation. Oh and I whipped up a cup of hwc, sweetened, to put on top. Double decadent.

Thank you, Charski
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Old 11-29-2012, 08:54 AM   #89
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Glad you liked them, Angeloco!
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Old 07-31-2014, 11:36 AM   #90
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subbing if I haven't yet lol.
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