I followed the recipe exactly. There was enough crust to cover the bottom of my pan, and enough lemon filling to cover the top of it nicely. The crust baked up well and the filling set.. BUT- it tastes like a slightly lemony quiche over a shortbread crust. Not a horrible taste (though the eggy texture is a bit unsettling), but this can't seriously be a recipe for lemon bars. There's no way.

Reviewed On: Oct. 20, 2009

Wow, these were great! I halved the recipe and skipped the confectioners sugar (going to use these for ice cream sandwiches), but followed the rest of the recipe exactly. My only complaint would be that they have the tiniest hint of a salty taste, but other than that they're perfect, texture and taste.

Reviewed On: Dec. 12, 2008

I followed this recipe kind of loosely.. I used only 3oz of cream cheese and approximate amounts for the other ingredients. I also used garlic powder instead of minced garlic since I couldn't be bothered with worrying about it burning while it was sauteed with the mushroom stems. I mushed the cream cheese together with the spices and stems in a Ziploc bag instead of trying to mix it in a bowl, and used the Ziploc bag as a pastry bag to fill the mushroom caps. Even with my modifications, this recipe is fantastic! I noticed that liquid formed under the caps after only about ten minutes but I let them cook the whole twenty and they came out great. Also, as mentioned in other reviews, 8oz seems like a bit much. 3oz filled 13 mushrooms for me!

Reviewed On: Nov. 18, 2008