Excellent. First time making them. I too have many memories of these growing up and this recipe was just right. I added grated cheddar and garlic powder. Cut the pepper to 2 pinches and that was just right. These need the pepper though. I have to have salt with my potatoes and it tastes better cooked in then added after so I kept the salt the same. I did not squeeze the potatoes well enough after rinsing but the only thing it affected was the splattering. Now I have itchy wrists and a messy stove. I just bought a mandolin to make these and it was well worth the $25.99. Thank you.

Reviewed On: May 13, 2008

I followed the suggestions and added more lemon to my filling. Way too much for me but still great lemon bars.I will cut the lemon down to half of what I used. That is just me though. I can see how lemon lovers would like more. Just not me. Try them with a lot at 1st and then perfect your flavor every time you make them. Definately add the salt to the crust. Other posters said the crust was bland but I thought it was great. I liked it soft and not crispy. My filling came out real liquidy so I chilled these for 3 or four hours and they came out great. Nice firm lemon filling. I plated them up nice and sprinkled some powdered sugar on the like mentioned. This recipe is a keeper. I got an equal crust to filling ratio using a 9 by 9 pan but make extra filling to be on the safe side. These are very cheap so what the heck. A little more filling definately wont hurt.

Reviewed On: May 1, 2008

Awesome. Perfect cookie dough texture, perfect bake, perfect finished product. I had a little problem with my oven. Seems someone spilled BBQ sauce and never cleaned it up. I had to evacuate my cookie sticks and let the smoke clear. Still baked amazingly well. Thank you so much for this. I was looking for something without butter and was scepticle about nothing but oil as fat. Perfect crispy cookie stick. Great texture I baked them as a surprise for my niece and nephew to take to school as a snack in the morning. They will love them.

Reviewed On: Apr. 22, 2008